Total Calories: 48
1. Place the vegetables and water in a medium saucepan and bring to bowl over high heat. Boil 30 seconds, then cover the pan and remove from heat. Set aside about 1 minute. Transfer to a large sterile glass jar with a wide mouth and mix in all the remaining ingredients.
2. Cover the jar with the muslin, securing it with a rubber band, and place in a warm, sunny spot in the kitchen or outside in the sun. (If the pickle jar is outside in the sun, bring it inside in the evening.) Shake the jar once or twice each day, until the vegetables are sour, 2 to 4 days. This pickle stays fresh at room temperature about 1 week and about 6 months in the refrigerator, getting more and more pungent over time. Serve chilled or at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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