Homemade Masala Pickles

Recently we were asked if we knew how to make Indian pickles at home, and being Cafe Drake, after replying with a shamefaced "No", we set about conquering this fear by tackling a mysterious culinary task. Turns out it's much easier than anticipated - or the recipe below is at least. Yes you can grab a $5 jar at your local Indian grocer, but with the staggering amount of flavors all typically end up tasting the same essentially. These carrot and stringbean pickles pop with freshness and piquant goodness, and can be served not just with an Indian meal but also to spark up roast meats or coldcuts or even beans and rice.

CARROT AND STRINGBEAN PICKLES

5 T. yellow or brown mustard seeds (we used both) / about 2 T. coriander seeds / 2 t. cayenne pepper / 1 t. salt / 1/2 t. turmeric / roughly 1 1/3 cups stringbeans / 2 medium-sized carrots, peeled / 3 T. fresh lemon juice / 5 T. vegetable oil

1. Grind mustard and coriander seeds in blender very coarsely. Place in glass bowl with cayenne, salt and turmeric.


2. Chop stringbeans into 2-inch pieces. Cut carrots to match the size of the beans.


3. Add to spices along with lemon juice.


4. Stir all together well and place in a glass jar, covering tightly with a piece of plastic wrap held firmly with a rubber band.


5. Sit in sunny window for 4 days, shaking now and then each day.


6. On 5th day heat oil in a skillet till it smokes. Cool completely.


7. Pour over vegetables and spices. Now you're done. Keeps sealed in fridge for up to 6 months. They won't last that long.