Asian Pickles

Looking for something new? These pickles will add an ethnic twist to any meal. Try them along side Tandoori chicken for a taste far, far away.


  • 5 English cucumbers, unpeeled
  • 2 medium carrots, peeled
  • 5 cups (1250 ml) cauliflower floweret’s, about ½ head
  • 1/2 cup (125 ml) unsalted roasted peanuts
  • 4 tbsp (60 ml) sesame seeds
  • 2 medium cooking onions, quartered, about 1 lb (450 g)
  • 15 small dried chilies, about 1 inch (2 cm) each
  • 1- 1/2 inch (4 cm) piece gingerroot
  • 4 cloves garlic
  • 2 cups (500 ml) pickling vinegar (7% acidity)
  • 1 cup (250 ml) granulated sugar
  • 2 tbsp (25 ml) pickling salt
  • 1 tbsp (15 ml) turmeric powder


  • Wash cucumbers, Remove blossom and stem ends; quarter lengthwise and seed. Cut cucumbers into 1 1/2 inch (4 cm) sticks. Cut carrots into similarly-sized sticks. Place cucumber, carrot and cauliflower on a towel to dry while preparing other ingredients.
  • Grind peanuts in a food processor. Place in a heavy skillet with sesame seeds. Stirring to prevent scorching, cook gently uncovered, util light brown. Set aside.
  • Place 7 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Combine onions, chilies, gingerroot and garlic in a blender or food processor. Purée to a paste. In a large, deep stainless steel saucepan, combine purée, vinegar, sugar, salt and turmeric. Bring mixture to a full rolling boil. Stirring frequently to prevent scorching, boil gently, uncovered, 5-10 minutes, or until mixture thickens slightly.
  • Stir in peanut mixture and vegetables. Bring mixture back to a boil. Stirring occasionally, boil gently, uncovered, 5 minutes.
  • Pack vegetables into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot thickened sauce to cover vegetables to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more vegetables and hot sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining vegetables and hot sauce.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.