Cabbage Carrot Pickle
Summary
- This healthy and easy-to-make cabbage and carrot pickle is seasoned with aromatic spices, lemon juice, and sweet peppers. It's a perfect accompaniment to steamed rice and peanut powder, and stays fresh for over two weeks in the refrigerator.
All Ingredients - Main Ingredients
- Carrot sticks (julienned) 1 cup
- Cabbage (chopped) 2 cups
- Sweet Red Peppers (whole) 3
- Lemons 2
- Garlic (crushed or minced) 2 heads
All Ingredients - Seasoning
- Cumin seeds 1 tsp
- Mustard seeds 1 tsp
- Cooking oil 1 tbsp
- Turmeric powder 1/2 tsp
- Red chili, coriander, cumin powder 2 tbsp
- Salt to taste
Tools You'll Need
- Microwave
- Bowl
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the seasoning
In a microwave-safe bowl, add 1 teaspoon cumin seeds, 1 teaspoon mustard seeds, and 1 tablespoon cooking oil. Microwave for until the seeds splutter.
Step 2: Add turmeric and carrots
To the microwaved seasoning, add 1/2 teaspoon turmeric powder. Then, add 1 cup carrot sticks to the bowl.
Step 3: Season carrots and add cabbage
Add a little salt to the carrots and mix well. Then, add 2 cups of chopped cabbage to the bowl.
Step 4: Add remaining spices and lemon juice
Add 2 tablespoons of red chili, coriander, and cumin powder. Squeeze the juice of 2 lemons into the mixture.
Step 5: Incorporate peppers and garlic, then mix
Add 3 sweet red peppers and 2 heads of garlic (crushed or ) to the bowl. Mix all ingredients thoroughly. Taste for salt and spices and adjust as needed.
Pro Tips
• Stays good for more than two weeks in the refrigerator.
Variations
• You can even add mustard and methi powder (fenugreek powder) too.
Storage & Leftovers
How to keep what you don't finish — pulled straight from the recipe.
- Store
It's a perfect accompaniment to steamed rice and peanut powder, and stays fresh for over two weeks in the refrigerator.
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