Mixed Vegetable Pickle Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Mixed vegetables1 Kilogram, cut into pieces
 Cinnamon powder30 Gram
 Clove powder30 Gram
 Pepper powder30 Gram
 Mustard seeds30 Gram, powdered
 Chili powder10 Gram
 Turmeric powder5 Gram
 Salt60 Gram
 Oil1 Cup (16 tbs)
 Acetic acid1 1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3130 Calories from Fat 2177

% Daily Value*

Total Fat 247 g380.3%

Saturated Fat 32.7 g163.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 23671.3 mg986.3%

Total Carbohydrates 215 g71.6%

Dietary Fiber 65.3 g261.2%

Sugars 49 g

Protein 38 g75.3%

Vitamin A 344.9% Vitamin C 122.8%

Calcium 105.6% Iron 113.6%

*Based on a 2000 Calorie diet

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.
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