It’s that time of year and the supermarket displays are full of cranberries. I have been asked for recipes and I have a couple of pickle and sauce recipes I have shared with friends. And then, unexpectedly, I am introduced to a delicious pickled salad. I was offered a taste of it as an afterthought to see if I would like it. It was one of the most interesting flavor combinations I had tasted.
Pickled Cranberry Vegetable Salad
This salad is simply a salted and spiced mix of cranberries, carrots, cauliflower, Jalapeño or Serrano Peppers, lime and fresh Mango Ginger (Curcuma Amada) occasionally available in Indian Grocery Marts. If Mango Ginger is not available, fresh ginger may be substituted. But the distinct aroma of mango ginger adds a wonderful flavor and aroma. 1/2 cup of unripe mango bits could be added as well.
- Cranberries - 1/2 lb
- Cauliflower flowerets - 1/2 lb
- Carrot Sticks - 1/2 lb
- Jalapeño peppers slit and seeded - 4
- Fresh lime juice - 4 tbs
- Kosher Salt - 4 tsp
- Chili Powder (coarse) - 1 tsp
- Black mustard seeds - 1 tsp
- Asafetida (hing) (optional) - 1/4 tsp
- Canola Oil - 4 tbs
- Mango Ginger diced - 1/2 cup
Break the cauliflower into bit size flowerets, cut the carrots into 1 inch sticks, slit and seed the jalapeño and cut them into julienne strips about 1/2 inch long. Peel and dice the mango ginger into 1/2 inch strips. Toss all these together in a dry and clean bowl with the salt and lime juice. Refrigerate for 2 days.
Heat the oil and temper the mustard seeds and the chili powder. Allow to cool and add to the bowl and mix. Keep refrigerated.
Serve as a side dish/ pickle/ relish with Yoghurt rice or sprinkle over a fresh green salad.