Cauliflower and Turnip Pickle
Submitted by admin on December 4, 2009 – 10:14 amNo Comment
Cauliflower and Turnip Pickle is quite popular in North India. Common pickles in North India are made from green mango, cauliflower, turnip, and lemon. This cauliflower and turnip pickle recipe is a spicy and delicious. It is made during the winter months, when these vegetables are produced. If stored in a cool, dry place, it should keep well for many months. Once bottled, avoid touching it with fingers, and use only a clean fork or spoon to remove it from the bottle. Try this easy to make recipe of Cauliflower and turnip pickle!
Ingredients for making Cauliflower and turnip pickle:
- ½ kg Turnips (Shalgam)
- ½ kg Carrots (Gajar)
- ½ kg Cauliflower (Phool gobi)
- 1 cup Oil (Tel)
- 2 teaspoons Turmeric (Haldi)
- 2 teaspoons Red chili pepper (Lal Mirchi)
- 6 tsps ground Mustard seeds (Rai/Sarson)
- Salt (Namak) to taste
How to make Cauliflower and turnip pickle:
- First of all clean and cut vegetables into big pieces and boil for 5 minutes.
- Then put in a basket to drain well and then dry with a clean cloth.
- Now mix ground mustard seeds, turmeric, Red chili pepper, salt and oil together into the boiled vegetables.
- Then put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
- Finally serve after 6 days.
- This pickle can be kept for 15 days.
Related Recipes: