Olive Oil Pickles
What can be healthier than a homemade Indian pickle made in extra virgin olive oil? Try out this extremely simple yet delicious recipe of pickled vegetables infused with LA Organic Cuisine EVOO!
Directions:
Mix the below mentioned veggies in a medium sized bowl
600 grams of mixed vegetables comprising French Beans, Cauliflower, Radish and Carrots. Cut these vegetables into bite sized pieces.
1.5 inch Ginger
5-6 cloves of garlic pressed with rolling pin
4 Red chilies chopped round
2 Green chilies finely chopped
5-6 Goose berries (Bite size pieces)
2 Lemons Long Slices
Mix the below mentioned ingredients to form a thick paste:
Mustard powder 3.5 Tablespoon
Turmeric Powder 1.5 tablespoon
Onion Seeds/ Kalonji 1.5 tablespoon
Amchur Powder 1.5 tablespoon
Fennel seeds powder 3 tablespoon
A pinch of asafetida
Olive Oil 300 ml
Salt - 2.5 tablespoon or to taste
Pour the paste into the medium sized bowl of veggies and mix gently. To this mixture, add 1/4th cup Vinegar and mix again.Now all you have to do is transfer this mixture into a jar. Swivel the jar to ensure that the air is expelled. Add 2-3 tablespoons of LA Cuisine EVOO before you cover with lid. The oil at the top of the jar forms a preserving seal. Enjoy this healthy and sumptuous pickle with your favourite meal or snack!
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