| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Punjabi | Bawarch4 | 1 | servings | |
INGREDIENTS
| 3 | md | Carrots peeled |
| 1 | md | Caulifower stalks removed |
| 1/2 | c | Salt |
| 3/4 | c | Red chilli powder |
| 1 | tb | Turmeric |
| 1 | c | Vinegar |
| 1 | c | Jaggery grated |
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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