Pickled Indian Vegetables Recipe | PBS Food

Pickled Indian Vegetables

This pickled Indian vegetables recipe appears in Food Flirts. These Pickled Indian Vegetables are intended to be eaten with the Dosa Cheeseburger. These colorful pickled vegetables are ready to eat within four hours, but for maximum flavor and texture, we suggest waiting four days before eating them.


Yield: 2 quarts



  • 4 large red beefsteak tomatoes, sliced 1/3-inch thick
  • 4 medium red onions, peeled and sliced ¼-inch thick
  • 1 ½ cups white vinegar
  • 2 2/3 cups sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon celery seeds
  • ¼ teaspoon whole cloves
  • 1 teaspoon coriander seeds
  • 1 teaspoon whole cumin seeds
  • ¼ teaspoon crushed red pepper


  1. Layer sliced tomatoes and onions in separate quart mason jars.
  2. Combine vinegar, sugar, salt, celery seeds, cloves, coriander seeds, cumin seeds, and red pepper in a medium nonreactive pot. Bring to a boil, and pour over tomatoes and onions, and let stand for 30 minutes. When completely cool, cover and place in the refrigerator. The Pickled Indian vegetables will keep for about 4 weeks stored in a glass jar in the refrigerator.


We suggest using beefsteak tomatoes because of their red color and firm texture. There may be extra brine left after filling the glass storage container. We suggest that you refrigerate the leftover spicy liquid and use it for brining boneless, skinless chicken breasts. Remember to discard brine after using it to brine the raw chicken. Pickled Indian Vegetables are a wonderful accompaniment to vegetarian burgers
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