Mixed pickles in the Indian manner have graced Lowcountry tables for centuries. In my childhood Charleston restaurants set tables with a tray of the bright ochre vegetables, cured in a bath of salt, turmeric, and vinegar. All sorts of vegetables not included here may be added, including asparagus and bell peppers. Some cucumbers, if too ripe, will become soft in the mixture, but when served as a condiment alongside complex rice dishes such as Country Captain they are delightful nonetheless. This recipe must be begun at least one day ahead.
To prepare the vegetables, dissolve the salt in the water, then pour over the prepared vegetables in a nonreactive pot (unchipped enamel, glazed crockery, or stainless steel). Let stand overnight, at least 12 hours.
The next day, drain the vegetables well, then pack into hot sterile jars. Bring the pickling solution to a boil and pour over the vegetables to
© 1992 All rights reserved. Published by UNC Press.