Dish of Vegetable Pickles
(click to enlarge)

Vegetable Pickles


East Africa, Tanzania   -   Achali ya Mboga
Makes:
Effort:
Sched:
DoAhead:  		 1-5/8 #
*
3+ hrs
Must		 This pickle is quick to make and serves well as an appetizer or with drinks. It will keep a few days in the fridge.

14
14
-------
2/3
2/3
1
2
-------
oz
oz
---
c
c

t
---

Cucumbers (1)  
Carrot
-- Pickle
Lime Juice (2)
Water
Habanero (3)
Salt
---------------
MAKE   -   (15 min + 3+ hrs pickling time)
  1. Cut CUCUMBERS into thin strips about 4 inches long.
  2. Cut CARROTS into thin strips about 4 inches long.
  3. Squeeze LIME JUICE. Cap and core HABANERO and chop very fine. Mix all Pickle items.
  4. Separately marinade the Vegetables, each with half the Pickle mix (see Method). They can be served in 3 hours, but I prefer more time, even overnight.
  5. Drain and serve as an appetizer, cool or cold.
NOTES:

  1. Cucumbers:

      I prefer using small cucumbers that don't need to be peeled or seeded, such as Persian, Japanese or European. If you use the standard waxed green blimps, peel them and seed them, then measure out the given weight.

  2. Lime Juice:

      Some people use Vinegar, perhaps a good white Wine Vinegar, but I prefer lime juice.

  3. Habanero Chili:

      Habaneros / Scotch Bonnets are now the dominant hot chilis in Sub-Saharan Africa. Just one will provide this salad a very distinct sharpness. If you have doubts, use just 1/2 of one.

  4. Method:

      I separately seal the Carrots and Cucumber in plastic bags with most of the air squeezed out. I turn the bags every once in a while so the contents gets pickled evenly.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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