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. 

Pickled Vegetables

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: 

  1. 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. 
  2. Mix the cabbage with 2 tablespoons of white vinegar  and some salt and keep aside for 30 minutes. 
  3. 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.  
  4. 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.