This vegetarian Asian relish recipe (Achar) is packed full of tender vegetables in a flavorful and spicy brine.
5English cucumbers, unpeeled
2medium carrots, peeled
1/2cupunsalted dry roasted peanuts
2medium cooking onions, quartered
15small dried chilies
2tablespoonsBall® pickling salt
7Ball® pintsor 16 oz glass preserving jars with lids and bands
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
7 Ball® pints
WASH cucumbers. Remove blossom and stem ends, quarter lengthwise, and seed.
5 English cucumbers, unpeeled
CUT cucumbers and carrots into 1.5-inch sticks.
2 medium carrots, peeled
PLACE cucumber, carrot, and cauliflower on a towel to dry while preparing other ingredients.
5 cups cauliflower florets
GRIND peanuts in a food processor then toast them lightly in a heavy skillet with sesame seeds.
1/2 cup unsalted dry roasted peanuts, 4 tablespoons sesame seeds
COMBINE onions, chilies, gingerroot, and garlic in a blender or food processor. Purée to a paste. In a large deep stainless steel saucepan, combine purée, vinegar, sugar, salt, and turmeric. Bring mixture to a full rolling boil. Stir frequently to prevent scorching and then boil gently, uncovered, for 5-10 minutes, or until the mixture thickens slightly.