— Kelly L. Rajahpillay, office manager for The Presbyterian Church of Hagerstown. For more information about the church, call 301-739-6337.
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Pickled mixed vegetables
3 cloves garlic, finely minced
1/2 to 3/4 cup of olive oil, or more as needed
Salt to taste
3 tablespoons ground turmeric
1 1/2 tablespoons ground mustard
3 medium carrots, cut into matchsticks
1/2 head of cauliflower, cut into florets
1/2 pound of green beans, sliced lengthwise into thin strips
1 small head of cabbage, finely shredded
1 or 2 jalapeno peppers, sliced lengthwise (see cook's note)
2 tablespoons apple cider vinegar, or more to taste
In a large, deep skillet over medium heat, sauté garlic in olive oil. Add salt, turmeric and mustard and stir.
Add carrots and cauliflower. Cook for 3 to 5 minutes or until slightly tender.
Add green beans and cabbage, and cook for 1 to 3 minutes. Add more oil to vegetables as needed. Add the jalapenos and cook for 1 to 2 minutes.
Remove pan from heat. Add vinegar. Taste and adjust vinegar as needed.
Cook's note: Other hot peppers may be substituted for the jalapenos.
— Courtesy of Kelly L. Rajahpillay