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Cauliflower, Carrot and Turnip Sour-Sweet Pickle

Updated: Jun 14, 2021


Pickle is full of anti-oxidants, which works to keep the body safe from free radicals. In such a situation, if you consume it in controlled quantity then it is very beneficial.

 

India is famous worldwide for its food and drink. Its list in India is very long. If we talk about pickle, then the mouth gets filled with water after hearing the name of pickle. Pickles are made in India from various varieties like lemon, cabbage, carrot, turnip, radish, tomato, onion, garlic, amla, jackfruit, mango, amla etc.


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There are many advantages to eating pickles.

  • Eating mango pickle and lemon pickle during pregnancy provides relief from pregnancy weakness.

  • Pickles contain a very small amount of calories, as well as the spices present in it very quickly split the fat into pieces, which leads to rapid weight loss.

  • Pickle is full of anti-oxidants, which works to keep the body safe from free radicals. In such a situation, if you consume it in controlled quantity then it is very beneficial.

  • Eating pickles is beneficial in diabetes. Eating pickles once a week will be beneficial. Amla pickles should be taken by diabetic patients.

  • Digestion works well by eating pickles. The fiber and Indian spices used in it also help in digestion.

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Ingredients

  • 2.5 kg vegetable (mixed with carrots, cabbage and turnips)

  • 100g garlic - grind and make a paste

  • 100g-ginger-grind and make a paste

  • 100g-salt,

  • 100g-rye powder or Mustard Seeds

  • 4-5 small tbs-turmeric powder

  • 100 g-red chilli powder (increase red chilli if you like more spicy)

  • 500g - Jaggery

  • 2 cups vinegar

  • 500 g mustard oil

  • 25g - Kasuri Methi

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Method

  • Peel the carrots and turnips. Cut thin, long pieces of carrots, round slices of turnips and cauliflower.

  • Boil water in a large pot. Add vegetables. Remove from heat. Leave the vegetables in hot water for one hour.

  • After 2 hours, remove the vegetables from the water and spread them in the shade on a clean cloth.

  • Heat the oil the next day until the smoke comes out. Turn down the heat.

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  • Add garlic paste and stir until it turns yellow. Add ginger paste and lightly brown it. Remove from heat.

  • Add salt, rye powder, kasoori methi, red chili powder and turmeric.

  • Put the vegetables in a large clean utensil. Put the spices on the vegetables and mix well. Add to the jar.

  • Put vinegar in a clean pot. Add the jaggery to it and cook it till the jaggery melts on a high flame.

  • Sieve and refrigerate. Add it to the pickle and mix well. Keep in the sun for 4-5 days.

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Note:

  1. If you like sweet pickles, reduce chillies and increase jaggery.

  2. If you like more soft pickles, boil the vegetables in water for 2-3 minutes.

  3. But some people should not consume pickles. Pickles should be avoided in case of high blood pressure, stroke or heart disease.


 
 
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