| 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
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