Step 1

Whew! That was a lot of chopping. Now, let’s make the brine.

Step 2

Put the tamarind in a medium bowl, add 1 cup warm water, and let sit for 10 minutes. Using your bare hands, squish the paste and water together into a liquid slurry. Remove and discard all seeds and pods.

Step 3

In a large, covered saucepan or Dutch oven, combine the tamarind slurry, vinegar, sugar, dates, apple, salt, and garlic. Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 30 minutes, mashing the fruit with a wooden spoon or potato masher as it softens. Once the volume of the liquid has reduced by about half and the mixture has become thick and syrupy, turn off the heat. Add the carrot, cauliflower, zucchini, and onion and stir to coat completely. Allow the vegetables to rest in the pot, covered, for 1 hour.

Step 4

Pack the pickle into clean glass jars and refrigerate for up to 3 months. Or pack it into sterile canning jars and process for 15 minutes. This will keep for up to 1 year on the shelf.