Turnip, Carrot pickle


  1. Turnip – cut into 4 pieces
  2. Carrot, cauliflower – as required
  3. Salt – per taste
  4. Turmeric – a pinch
  5. Black peppercorns – 4
  6. Green Chili – per taste
  7. Spring onion


  1. Boil cut veggies in water just 1 level above the veggies
  2. Add salt  and Turmeric
  3. Give 1 boil, then simmer for few minutes.
  4. In a clean and dry glass bottle, add coarsely crushed mustard seeds or rai.
  5. Add the peppercorns, green chili, chopped spring onion and veggies which must be cool by now.
  6. Add water in sufficient quantity so that  all veggies are submersed.
  7. Adjust salt quantity.
  8. Keep the tightly closed container in sun for 2-3 days after which it is ready to consume.
  9. This pickle needs to be consumed within a week

Ref: http://sindhirasoi.com/2008/11/17/a-fool-proof-sindhi-pickle/


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