Indian Summer Pickles

The colours of this recipe, once canned, are reminiscent of all the brilliance of a summer sunset. Lightly perfumed with cumin, turmeric, and garam masala, these pickles go particularly well as an accompaniment to a curry.

2 tsp (10 mL) coriander seeds
1/2 tsp (2 mL) cumin seed
2 tsp (10 mL) yellow mustard seed
2 cups (500 mL) water
4 cups (1 L) cider vinegar
10 garlic cloves, peeled
2 in (5 cm) piece fresh ginger, cut into roughly 6 equal pieces
2 cups (500 mL) peeled pearl onions
3 Tbsp (45 mL) natural cane sugar
3 Tbsp (45 mL) kosher salt
1 tsp (5 mL) black peppercorns
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) garam masala
1/4 tsp (1 mL) chili flakes (optional)
1 cauliflower, trimmed and cut into florets (about 8 cups/2 L total)
2 cups (500 mL) both red and orange bell pepper, cut into large chunks

Prepare all equipment for the hot water canning process.

Place coriander, cumin, and mustard seeds in large pot. Place over medium heat and toast, stirring often, until fragrant. Add water, vinegar, garlic, ginger, pearl onions, sugar, salt, peppercorns, turmeric, garam masala, and chili flakes (if using). Bring to a boil.

Meanwhile, lay clean kitchen towel on work surface. Place hot, sterilized jars on towel. Pack cauliflower and peppers snugly into jars. Ladle hot brine into jars, ensuring a good distribution of spices and leaving 1/2 in (1.25 cm) of head space from rim of jars. If there is extra brine, strain and distribute remaining aromatics among jars.

Process jars using the water bath canning method for 10 minutes. Remove with canning tongs and set on cooling rack or clean towel. Leave jars to cool, undisturbed, for 12 to 24 hours.

Check seal and store for up to 1 year and wait at least 1 week before opening.

Makes 6 - 2 cup (500 mL) jars.

Each 1/4 cup (60 mL) serving contains: 11 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 2 g total carbohydrates (1 g sugars, 1 g fibre); 151 mg sodium

source: "The Art of Canning", alive #371, September 2013