Name: Indian-Spiced Pickled Vegetables
Cook time: 30 min
Total time: 1 week
Yield: Makes about 4 cups
Ingredients: 1/2 seedless cucumber; 1/2 large head cauliflower, cut into 1 1/2-inch-wide florets (4 cups); 1/2 lb carrots (4 medium), cut into 2 1/2- by 1/2-inch sticks (2 cups); 3 tablespoons coarsely chopped garlic (6 cloves); 3 tablespoons coarsely chopped peeled ginger; 1 tablespoon mustard seeds (preferably black or brown); 1 teaspoon coriander seeds; 1 teaspoon ground turmeric; 1/2 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; 1/3 cup vegetable oil; 5 (2-inch) dried hot red chiles, wiped clean; 1/2 cup distilled white vinegar; 3 tablespoons packed dark brown sugar; Equipment: an electric coffee/spice grinder; a well-seasoned 14-inch flat-bottomed wok

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Indian-Spiced Pickled VegetablesMarcus Nilsson

We typically think of pickling as involving mainly vinegar or, as is the case with kimchi, a fermenting process. In India, however, oil is the secret ingredient, employed to carry the flavor of spices. Here, mustard seeds and ground turmeric bring brightness to the mix.

Cooks' note:

Pickled vegetables can be chilled up to 3 weeks.

Recipe notes

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