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Indian-Spiced Pickled Vegetables

Nutrition per serving    (USDA % daily values)
CAL
312
FAT
65%
CHOL
0%
SOD
6%

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Ingredients for 4 servings

1/2 seedless cucumber

1/2 large head cauliflower, cut into 1 1/2-inch-wide florets (4 cups)

1/2 lb carrots (4 medium), cut into 2 1/2- by 1/2-inch sticks (2 cups)

3 tablespoons coarsely chopped garlic (6 cloves)

3 tablespoons coarsely chopped peeled ginger

1 tablespoon mustard seeds (preferably black or brown)

1 teaspoon coriander seeds

1 teaspoon ground turmeric

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/3 cup vegetable oil

5 (2-inch) dried hot red chiles, wiped clean

1/2 cup distilled white vinegar

3 tablespoons packed dark brown sugar

Equipment: an electric coffee/spice grinder; a well-seasoned 14-inch flat-bottomed wok

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