Ingredients
- Carrots (quantity not specified)
- Cauliflower (quantity not specified)
- Radish (quantity not specified)
- Turnip (quantity not specified)
- Green chilies (quantity not specified)
- Ginger (quantity not specified)
- Salt (to taste)
- Turmeric (for color, quantity not specified)
Instructions
- Wash and cut carrots, cauliflower, radish, turnip, green chilies, and ginger into long pieces.
- Spread the cut vegetables and dry them either under a fan or in direct sunlight until moisture is reduced.
- Once the vegetables are sufficiently dried, add salt and turmeric to them and mix well.
- Transfer the pickle mixture to a clean glass jar.
- Keep the jar in direct sunlight for 2-3 days to allow the pickle to cure and develop its flavors and color.
Notes
- This recipe is suitable for making small batches of pickle.
- The prepared pickle can be stored in the refrigerator for extended freshness.
- No vinegar is used in this recipe, and the pickle still preserves well due to the drying process, salt, and sun-curing.
- This pickle makes a delicious accompaniment to parathas, especially when other vegetable dishes are not available.
- The full color and flavor of the pickle will intensify after a few days of curing in the sun.