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Mixed Vegetable Pickle

Veggie.Lover's picture
Ingredients
  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
  Salt 60 Gram
  Oil 1 Cup (16 tbs)
  Acetic acid 1 1⁄2 Teaspoon
Directions

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.
Drain well.
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.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Servings: 
46

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