3 medium carrots peeled 1 medium caulifower stalks removed
1/2 cup salt 1/4 cup red chilli powder
1 tbsp. turmeric 1 cup vinegar
1 cup jaggery grated
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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