Dried Root Vegetable Pickle
This traditional Parsi-style pickle transforms hearty root vegetables like sweet potato, purple yam, and elephant foot yam into a chewy, tangy preserve. The vegetables are first parboiled in brine and sun-dried to concentrate their earthy flavors before being steeped in a robust, spicy vinegar marinade. The result is a texturally unique condiment with a perfect balance of sour, spicy, and savory notes that pairs beautifully with simple rice dishes.
Ingredients
- 1 1/2 pounds Sweet potato (Peeled)
- 1 1/2 pounds Purple yam (Ratalu) (Peeled)
- 1 1/2 pounds Elephant foot yam (Suran) (Peeled)
- 1 1/2 pounds Red pumpkin or squash (Peeled and deseeded)
- 1/2 cup Salt (Originally 12 tolas. Used for boiling brine.)
- 4 cups Vinegar (Quantity estimated for pickling base. Add more if needed to cover vegetables.)
- 1/2 cup Mustard seeds (Estimated spice for pickle masala (referenced from external recipe).)
- 1/4 cup Red chili powder (Estimated spice for pickle masala.)
- 2 tablespoons Turmeric powder (Estimated spice for pickle masala.)
- 1/2 cup Garlic cloves (Estimated spice for pickle masala.)
- 1/4 cup Ginger (Estimated spice for pickle masala. Sliced or julienned.)
More recipes using Root vegetables
Instructions
- 1Peel all the root vegetables. Cut the sweet potato into 1-inch thick round slices. Cut the purple yam, elephant foot yam, and pumpkin into 1-inch square cubes. Ensure you have approximately 1.5 pounds of each vegetable after peeling and cutting.
- 2In a large stainless steel pot (originally a tinned vessel), pour enough cold water to submerge the vegetables by about 5 inches. Dissolve the salt in the water and bring to a boil. Wash the vegetable pieces thoroughly and add them to the boiling water. Cover and cook.
- 3Monitor the vegetables closely. Sweet potatoes will soften quickly; test them with a skewer or fork. As soon as they are slightly tender (pierceable but not mushy), remove them with a slotted spoon into a basket or colander. Continue to remove the other vegetables as they reach the same level of tenderness.
- 4Spread the drained vegetables out and dry them in the sun for 3 to 4 days until they are shriveled and dry. (Note: If sun drying is not possible, you may use a dehydrator or an oven at the lowest setting until thoroughly dried).
- 5Prepare the pickling mixture by combining the vinegar, mustard seeds, red chili powder, turmeric, garlic, and ginger. (Note: The original text references a 'Carrot Pickle' spice blend; these ingredients are estimated standard additions for this style of pickle).
- 6Mix the dried vegetables thoroughly with the prepared masala and pack everything into a sterilized jar. If the masala seems insufficient to coat and cover the vegetables, prepare a little more and add it. Cover the jar with a flat lid and tie a cloth over it.
- 7Stir the pickle from bottom to top every 3 to 4 days. If the vinegar appears to be absorbed or dried up, heat some additional vinegar, let it cool completely, and pour it into the jar to keep the vegetables submerged.
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