Cascading Kitchen notes:
This is a delightful accompaniment to a rich winter meal.
The magic is in the marinade. Make these now, store them in your refrigerator and enjoy with a hearty fall meal.
adapted from Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat, and Fish
by Diana Henry, published by Octopus Books, 2012
Preparing Suggested Veggies
Use either green beans, carrots, cauliflower or butternut squash cubes
- Blanch (submerge in boiling water in a colander) for 90 seconds to slow down the enzyme activity in the vegetable.
- Remove from boiling water and immediately place in very cold water to stop the cooking process.
- Drain and lay out on a clean tea towel to dry before adding to the prepared marinade.
Here is the magic marinade.
In a food processor:
- 2 red chilies or other hot peppers hanging out in your kitchen-stem and seeds removed
- 1 large onion-peeled and in chunks
- ¾ inch of fresh ginger (no need to peel if it’s washed and fresh)
- 6 cloves garlic-peeled
Whirl until a puree and pulse in 2/3 cup of oil
In a hot stainless frying pan add:
- An additional 1/3 cup of oil
- The onion puree and turn it down to medium heat. Cook for 15 min. Your goal is to cook off some of the water from the vegetables. Stir continually so it doesn’t scorch.
- Add to cooking mixture:
- 1 tbsp turmeric
- 1 tsp dry mustard
- 1 tsp yellow mustard seeds-crushed with the broad side of your knife.
- 2 tsp black peppercorns, lightly crushed
Cook for another 5 min.
- Zest from 4 limes
- ¼ cup of fresh lime juice ( it might take 6-8 limes depending on their size)
- 1 cup cider vinegar
- 1 1/2 cups sugar
- 1 tbsp sea salt
- Cook for 3 more minutes.
- Let it cool.
- Stir in the lightly cooked vegetables and pack into a large glass jar.
- If after filling the jar the veggies are not fully covered add more oil until they are.
Achar can be stored in the refrigerator for 2-3 weeks…if it lasts that long!