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Vegetables pickled in vinegar and amba

Vegetables pickled in vinegar and amba

Vegetarian

Crisp, marinated vegetables in a fragrant garlic and tamarind vinegar, a popular Israeli side dish.

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Recipe from Cookbook2015, adapted by Recette de cuisine · · updated on

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These Israeli-style vegetable pickles are made with amba, a spicy mango-based sauce. They are both tangy and flavorful, and pair well with grilled meats and falafel.

Ingredients and directions

  • Prep time1 hr
  • Cook time15 min
  • Total1 hr 15 min
  • DifficultyMedium
  • Cooking methodmarinade
  • Vegan
  • Vegetarian
  • Gluten-free

Ingredients

8 people
  • $4.78
  • $1.16
  • $0.66
  • $0.27

Directions

  1. Heat the amba in a frying pan with a little oil.
  2. Add all the vegetables, except the carrots, and sauté them until they are lightly browned. ≈ 3 min
  3. Bring the vinegar, water, and carrots to a boil.
  4. Add the remaining vegetables. ≈ 3 min
  5. Finish with garlic and the hot red pepper, to your liking. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 3 bell peppers
  • 3 carrots
  • 3 green chili peppers
  • Half a head of cauliflower
  • A quarter of a head of cabbage
  • 2 tablespoons of amba (spicy mango sauce)
  • 500 ml of vinegar
  • 250 ml of water
  • 3 cloves of garlic
  • 1 very spicy red chili pepper

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