Yield: 1 servings
|3 mediums||Carrots peeled|
|1 medium||Caulifower stalks removed|
|¾ cup||Red chilli powder|
|1 cup||Jaggery grated|
Cut carrots lengthwise into four, or six, if very thick.
Cut lengths into 1½ 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.