Spicy Vegetables in Turmeric Broth

Ingredients

• 30 g ginger
• 30 g turmeric root
• 2 cloves garlic
• 600 ml vinegar
• 150 g sugar
• 2 tsp Curry powder
• 2 tbsp mustard seeds
• 1 tbsp coriander seeds
• 1 tsp white peppercorns
• Salt
• 600 g Carrots
• 200 g celery stalks
• 200 g Green beans
• 500 g white cabbage
• 500 g Cauliflower

Instructions

1. 1.

   Rinse the canning jars and lids with boiling water before use, then let them drain on a clean kitchen towel.

2. 2.

   Peel and thinly slice the ginger and turmeric. Peel and halve the garlic. Heat the vinegar with sugar and 300 ml water. Add the ginger, turmeric, garlic, curry powder, mustard seeds, coriander seeds, peppercorns, and 1 tsp salt. Bring to a boil once, then remove from heat and let cool.

3. 3.

   Peel the carrots and cut them lengthwise in half. Wash, trim, and cut the celery into long pieces. Wash, trim, and cut the green beans into about 3 cm pieces. Remove outer leaves from the cabbage, cut out the core, and slice it into strips. Wash cauliflower and divide into florets.

4. 4.

   In another pot bring about 2 l of water to a boil. Add 4 tbsp salt. Blanch the carrots, celery, and beans for about 1 minute. Remove, shock in cold water, and pat dry on kitchen paper. Blanch the cabbage and cauliflower for about 2 minutes, then shock and dry similarly.

5. 5.

   Layer the vegetables into the jars and pour the seasoned broth over them so they are completely covered. Seal tightly and let sit for about 3 weeks.