Pickled Vegetables
Hey Foodies, how’s it going this week? Today we bring you another staple in Mauritian Cuisine, Zasar Lisou! Achard Le Chou/ Pickled Cabbage!
When winter gets dull, we need colors and spices! Here’s a lovely, colorful, spicy and yummy condiment not to miss out on.
This crunchy pickle is a wonderful condiment to spice up these dull looking meals. However, since it can be very spicy, moderation is advised.
Ingredients:
- 1 medium size cabbage chopped finely
- 2 big carrots cut in julienne
- 250g french beans cut lengthwise
- 10 small green chillies
- 5 garlic cloves (grated)
- 4 tbsp pickle spices
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 3 tablespoons olive oil
- 5 tablespoons white vinegar
- salt to taste
Preparation:
- In a bowl add the carrots and french beans. add 2 tablespoons of white vinegar and some salt. Mix well and keep aside for 1 hour. After 30 mins give it a good stir.
- Mix the cabbage with 2 tablespoons of white vinegar and some salt and keep aside for 30 minutes.
- In a big bowl add the pickles spices, turmeric and 1 tablespoon of vinegar. Mix well. Then add garlic, chillies and oil. Add a little salt. Mix it well.
- Squeeze out the soaked vegetables to drain the excess liquid. Add to the big bowl with all the spices. Mix well. And keep aside. After 30 minutes give the pickles a good stir. And it’s ready. Chillies are optional. The pickles can be kept in the fridge for up to 10 days or more.