Cauliflower, Turnip and Carrot Pickle Recipe
The cauliflower carrots and turnip pickle is a mixed vegetable pickle recipe. Prepared with spices like ginger, mustard and garlic along with chili pepper amonst others, the cauliflower, carrots and turnip pickle is a cooked pickle and is great with almost any meal.
Ingredients
Cauliflower, carrots and turnips (peeled and scraped) 2 1/2 kg
Ginger 1/4 cup
Salt 3/4 cup
Vinegar 2 cups
Jaggery 200 gms
Red chilli pepper 4 tsp
Ground spices 8 tsp
Mustard oil 3 cups
Mustard powder 6 tsp
Garlic 25 cloves
Water 1/2 cup
Directions
1) Cut all the vegetables into small pieces of nearly equal sizes.
2) Tender the vegetables by putting them in a covered bowl of boiled water for 15 to 20 minutes.
3) Drain the water and pat them dry as much as possible.
4) Heat the oil till smoky. Cool for 2 minutes.
5) Fry ground garlic and ginger in the oil till they get brown.
6) Cool the oil, then add 1/2 cup of water and cover the vessel with a lid.
7) Again put it on the fire and cook till water is evaporated.
8) Cook all the vegetables and spices with this on a hot fire till they leave the oil.
9) Cool and put the pickle in the jar.
10) Keep it in the sun for 8 days and shake it daily.
11) This pickle can be kept for six months or more.
2) Tender the vegetables by putting them in a covered bowl of boiled water for 15 to 20 minutes.
3) Drain the water and pat them dry as much as possible.
4) Heat the oil till smoky. Cool for 2 minutes.
5) Fry ground garlic and ginger in the oil till they get brown.
6) Cool the oil, then add 1/2 cup of water and cover the vessel with a lid.
7) Again put it on the fire and cook till water is evaporated.
8) Cook all the vegetables and spices with this on a hot fire till they leave the oil.
9) Cool and put the pickle in the jar.
10) Keep it in the sun for 8 days and shake it daily.
11) This pickle can be kept for six months or more.
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