Pickled Indian Vegetables

Jul 25, 2017

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Servings
2 quarts
Course
Side Dish

Ingredients

  • 4 large red beefsteak tomatoes, sliced 1/3-inch thick
  • 4 medium red onions, peeled and sliced ¼-inch thick
  • 1 ½ cups white vinegar
  • 2 2/3 cups sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon celery seeds
  • ¼ teaspoon whole cloves
  • 1 teaspoon coriander seeds
  • 1 teaspoon whole cumin seeds
  • ¼ teaspoon crushed red pepper

Instructions

  1. Layer sliced tomatoes and onions in separate quart mason jars.
  2. Combine vinegar, sugar, salt, celery seeds, cloves, coriander seeds, cumin seeds, and red pepper in a medium nonreactive pot. Bring to a boil, and pour over tomatoes and onions, and let stand for 30 minutes. When completely cool, cover and place in the refrigerator. The Pickled Indian vegetables will keep for about 4 weeks stored in a glass jar in the refrigerator.

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