Pickled vegetables (Atjar)

Ingredients

•  600 g Oil
• 80 ml Pickle masala
• 40 ml Smoked paprika
• 30 ml Garlic crushed
• 2 Onions (sliced)
• 20 ml Mustard seeds
• 700 g Cabbage (shredded)
• 400 g Carrots (Julienne)
• 500 g Cauliflower (cut into small florets)
• 40 g Ginger ( chopped)
• 50 g Fenugreek seeds (whole)
•  50 g Fenugreek seeds (coarsely grounded)
• 30 ml Vinegar
• Pinch of Salt

Method

• Prepare all the vegetables.
• Heat the oil and fry the onions for 1 minute.
• Add the garlic, ginger and fenugreek seeds and fry ½ a minute.
• Add the cabbage and carrots and fry 2 minutes.
• Add the cauliflower and fry 1 minute and remove from the heat.
• Add the vinegar and mix.
• Spoon hot into jars using all the oil and distribute the Fenugreek seeds evenly.  
• Place the jars in a boiling pot of water to can them. When the water comes        back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids        pop down; if they do not, refrigerate those pickles and eat them first. With this step done it will last a week on the shelve unopened and 2 weeks in the refrigerator after opening. Storing on the shelve improve the taste.