Heat 1 tsp of oil in a small saucepan until it is warm but not too hot.
Pour the warm oil and 1 tsp of vinegar over the mixed vegetables. This helps to preserve the crispness and infuse the flavors more evenly.
Season with black pepper, paprika, and curry to taste, according to your preference for spice and warmth.
Add 2.5 tbsp of salt and 25 tbsp (315 g) of sugar. Mix thoroughly, ensuring that all the vegetables are evenly coated with the salt, sugar, and seasonings. As the vegetables sit, they will release some of their natural juices, which will form a flavorful liquid.
6. Fill the Jars:
Prepare clean, sterilized jars. Divide the vegetable mixture evenly among the jars, packing the vegetables tightly.
Distribute the liquid released by the vegetables evenly between the jars, ensuring that each jar has enough liquid to cover the vegetables.
7. Sterilize the Jars:
Close the jars with clean, new lids to ensure a proper seal.
Place the jars in a large pot of boiling water and sterilize for 20 minutes. Make sure the jars are fully submerged in the water during sterilization to eliminate any bacteria and ensure the pickles stay fresh.
8. Cool and Store:
Once sterilized, remove the jars from the boiling water and let them cool briefly. Turn the jars upside down and cover them with a blanket or towel to cool completely. This will help create a strong seal.
