MIXED VEG-PICKLE

Hi all🙋🏻,

This mixed veg pickle is all you can say a farewell to winter vegetables 😄. Although we get all vegetables used in this recipe perennially but taste varies… Which you can’t disagree with too.

I have learnt this pickle from my mom.. She used to make this in winters and we used to relish this throughout the year.

Taste is slightly sweet, tangy and salty.. Spiced up too😋.

This pickle goes very well with parathas as well as rice. I enjoy this sometimes with bread too but toasted.

The reason of its storage for such a long term is the usage of vinegar. It has 95% of acetic acid which acts as a preservative for the pickle.

Recipe is very simple and one shot effort.

RECIPE:

INGREDIENTS:

100 gms cabbage

100 gms cauliflower

100 gms capsicum

100 gms green peas

100 gms carrot

100 gms ginger

100 gms yellow mustard

1/2 kg sugar (sweetness you can adjust but can’t avoid as their will be strong essence of vinegar)

Required Vinegar to soak ginger and yellow mustard and required in grinding too

1 tbsp turmeric powder

6 tbsp Kashmiri chilli powder which I have used. You can use teekhalal😪.

25 gms amchoor powder

Salt as required

300 gms mustard oil

METHOD:

Soak mustard and ginger in vinegar for 1 hour.

Cut all the veggies as given in the pic.

By the time put a vessel with half filled water on gas stove at high. As soon as it starts boiling blanch your veggies in batches as per the capacity of veggies your vessel can hold. Strain them immediately. Repeat for the remaining batches.

For those who don’t know blanching, lemme tell you about it. Just add veggies in boiling water and strain them immediately. In this way you can clean the areas where your fingers cannot reach.

Let them stand in strainer for 2-3 hours.

Now take a mixing jar and make a paste of soaked ginger and mustard. Add vinegar only if required.

Now place a big vessel or biryani pot on gas stove. Add oil and let it heat. Add 2 tbsp of sugar. Allow it to melt and caramelise. Now add grinded mustard and ginger paste. Fry until oil separates. Add turmeric powder and Kashmiri chilli powder or chilli powder as per your choice. Add veggies and salt. Mix all well.

Add sugar and let it melts. Now add amchoor powder.

Keep on stirring till it starts boiling. Once started to boil, set the flame at medium and let the pickle boil for 10-12 minutes.

Now switch off the flame and let it cool completely.

Time for jarring the pickle.

Use clean jars for storing the pickle and please please no moisture contact. Always use dry spoon to take the portion out from the jar.

Try to keep a small portion for daily usage in a small jar and store the rest in one big jar.

That’s all with the tips.

Just make and taste.. It gives so many taste to your buds simultaneously.😋😋

KEEP COOKING.. 👍🏻

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