Mixed Vegetable Pickle Recipe
Ingredients
| Mixed vegetables | 1 Kilogram, cut into pieces | |
| Cinnamon powder | 30 Gram | |
| Mustard seeds | 30 Gram, powdered | |
| Chilli powder | 10 Gram | |
| Turmeric powder | 5 Gram | |
| Salt | 60 Gram | |
| Oil | 1 Cup (16 tbs) | |
| Acetic acid, 1 1/2 teaspoons | ||
Directions
Use carrots, cauliflower, peas, beans, parsnip, etc.
Clean, peel and chop vegetables into 1/3 inch cubes or long pieces.
Tie loosely in a gauge or muslin cloth.
Plunge in boiling water and boil for 10 minutes or until the vegetables are partially cooked.
Drain well.
Spread on a cloth and keep them in sun for two hours.
Combine vegetables, spices and acetic acid and fill in a jar.
Heat and cool oil.
Pour it on pickles.
Stir twice or thrice in a week.
Use after 10 days.
Clean, peel and chop vegetables into 1/3 inch cubes or long pieces.
Tie loosely in a gauge or muslin cloth.
Plunge in boiling water and boil for 10 minutes or until the vegetables are partially cooked.
Drain well.
Spread on a cloth and keep them in sun for two hours.
Combine vegetables, spices and acetic acid and fill in a jar.
Heat and cool oil.
Pour it on pickles.
Stir twice or thrice in a week.
Use after 10 days.
Chef
