These pickles play all over your tongue with their spicy, hot, tangy, citrusy, and salty elements. Their crunch adds a bright surprise to softer textured dishes. You can store them in the refrigerator for at least 2 months.
You can use more or less of each of the sliced vegetables as long as you have about 4 cups altogether.
Yields 1 quart
¾ cup sliced carrots
¾ cup thickly sliced sweet onions
¾ cup trimmed and halved green beans
¾ cup thickly sliced red bell peppers
¾ cup trimmed cauliflower florets
2 teaspoons vegetable oil
½ teaspoon mustard seeds
½ teaspoon whole black peppercorns, lightly crushed
½ teaspoon coriander seeds, lightly crushed
1 teaspoon cumin seeds
3 or 4 cardamom pods
½ cup water
½ cup fresh lime juice
¾ cup plus 2 tablespoons white vinegar
¼ cup packed light brown sugar
1½ teaspoons salt
3 garlic cloves, sliced
1 (1-inch) piece fresh ginger, peeled and sliced
¼ teaspoon ground turmeric
¼ to ½ teaspoon crushed red pepper flakes
Prepare the vegetables: Parboil the carrots in about a pint boiling water for 30 seconds. Drain and douse with cold water. Put the drained carrots in a large ceramic or stainless steel bowl with the rest of the prepared vegetables.
Make the pickling liquid: Warm the vegetable oil in a small heavy skillet on medium heat. Add the mustard seeds and roast until they pop. Add the peppercorns, coriander, cumin seeds, and cardamom pods and roast for about 30 seconds. Remove from the heat and scrape the spices into a small nonreactive saucepan on medium heat. Add the water and the remaining ingredients to the saucepan and bring to a simmer. Simmer for 2 to 3 minutes.
Pour the hot pickling liquid over the vegetables in the bowl. To keep the vegetables submerged, cover with a plate that fits inside the bowl and if necessary, top the plate with a heavy can. Set aside to cool to room temperature. When cool, pack the pickles into a clean quart glass jar. Fill the jar to the brim with brine and spices, cover with a lid, and refrigerate.
These pickles may be eaten as soon as they are cool, but they develop a richer flavor when marinated for at least 24 hours. They will keep in the refrigerator for at least 2 months.
These are delicious with Indian dishes that echo the spices imbued in the pickles. Try them with sandwiches and as a condiment with mild or medium-sharp cheeses.