Cauliflower and Turnip are the wonderful seasonal vegetables of winter season. Today I will make a delicious pickle from these 2 vegetables. This pickle recipe can enhance the taste of your hot paratha!
If you store this pickle properly, it can be used round the year.
Ingredients
- 250 gm Cauliflower (chopped in 2 inch size)
- 250 gm Turnip (chopped in 2 inch size)
- 1/4 tsp Turmeric Powder
- 30 gm Fennel Seeds
- 1 tsp Fenugreek seeds
- 1/2 tsp Cumin Seeds
- 1 tsp Yellow Mustard Seeds (Split )
- 1 tsp Red chili powder
- As per taste Salt
- 250 ml Mustard Oil
- 2 tbsp Vinegar
Servings: gm
Instructions
Cauliflower Turnip Pickle Recipe : Video
Cauliflower Turnip Pickle Recipe : Step by Step Instructions
- Cut cauliflower and turnip in 2 inch size.
- Wash these vegetables and spread on a muslin cloth and let the vegetables dry for 1 hour.
- Heat oil in a karahi and crackle all the spices in it.
- Now add cauliflower and turnip in it and cook the vegetables on medium flame for 5 minutes. Be careful that the vegetables must remain half cooked.
- Switch off the flame after 5 minutes and let your pickle come at room temperature.
- Finally, add vinegar in it and fill the pickle in an airtight jar.
- Keep it in sunlight for 4 days. It will be ready to eat after 4 days. You can enjoy this delicious cauliflower turnip pickle round the year.
Recipe Notes
- Store your cauliflower turnip pickle in an airtight jar at cool and dry place.
- Take out pickle with clean and dry spoon.
- Immerse the vegetables in oil properly after every use.
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Try this traditional pickle recipe, serve it with hot paratha and write me your feedback in comment area below.
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