Mixed Vegetable Pickle
|Mixed vegetables||1 Kilogram, cut into pieces|
|Cinnamon powder||30 Gram|
|Clove powder||30 Gram|
|Pepper powder||30 Gram|
|Mustard seeds||30 Gram, powdered|
|Chili powder||10 Gram|
|Turmeric powder||5 Gram|
|Oil||1 Cup (16 tbs)|
|Acetic acid||1 1⁄2 Teaspoon|
Use carrots, cauliflower, peas, beans, parsnip, etc.
Clean, peel and chop vegetables into 1/3 inch cubes or long pieces.
Tie loosely in a gauge or muslin cloth.
Plunge in boiling water and boil for 10 minutes or until the vegetables are partially cooked.
Spread on a cloth and keep them in sun for two hours.
Combine vegetables, spices and acetic acid and fill in a jar.
Heat and cool oil.
Pour it on pickles.
Stir twice or thrice in a week.
Use after 10 days.