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Instructions:
Cut carrots lengthwise into four, or six, if very thick.
Cut lengths into 1 1/2 inch stubs. Keep aside.
Separate cauliflower florets. Break to halves if very big.
They should match size of carrot pieces.
Add chilli, salt, turmeric. Toss well. Transfer to a clean
dry bowl, Keep in sun for 4 days.
Heat vinegar till warm. Add jaggery, stir. Heat further till
vinegar is very hot, and jaggery has melted. Cool to room
temperature. Add to sunned vegetables.
Transfer to a clean dry pickle jar, close lid tightly. Marinate
in a warm dark place for 5-6 days. Turn well with a spoon;
Serve with chappatis, rices or just about anything.
Making time: 1 hour (marinating 4 + 5 days)
Makes: 1 kg pickle (approx.)
Shelflife: 3-4 months refrigerated
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Ingredients:
3 medium carrots peeled
1 medium caulifower stalks removed
1/2 cup salt
3/4 cup red chilli powder
1 tablespoon turmeric
1 cup vinegar
1 cup jaggery (Indian palm sugar) -- grated
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