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Carrots Cauliflower,turnip Pickle
Carrots Cauliflower,turnip Pickle

Before you jump to Carrots Cauliflower,turnip Pickle recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Healthy eating is now a lot more popular than in the past and rightfully so. The overall economy is affected by the number of men and women who are dealing with conditions such as high blood pressure, which is directly linked to poor eating habits. Although we’re incessantly being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. A lot of people typically assume that healthy diets call for much work and will significantly alter the way they live and eat. Contrary to that information, individuals can change their eating habits for the better by carrying out a couple of small changes.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you probably pick out a lot of items out of habit. For instance, if you have cereal for breakfast, do you ever stop to see what the sugar and salt content is before buying? One nutritious alternative that can give you a good start to your day is oatmeal. You don’t like eating oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.

All in all, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to carrots cauliflower,turnip pickle recipe. To cook carrots cauliflower,turnip pickle you only need 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Carrots Cauliflower,turnip Pickle:
  1. Provide 500 grams cauliflower
  2. Prepare 500 grams turnips
  3. Get 500 grams carrots
  4. Use 1 cup regular vinegar
  5. Provide 400 grams powdered or grated jaggery
  6. Take 3-4 pieces each of 2 inch ginger
  7. Prepare 23-25 medium sized garlic cloves
  8. Get 2 medium onions or 150 grams onion or ¾ to 1 cup roughly chopped onion
  9. Get 1 cup mustard oil or 250 ml mustard oil
  10. Prepare 6 teaspoon red chilli powder (lal mirch powder)
  11. Use 4 teaspoon garam masala powder or punjabi garam masala
  12. Take 2 teaspoon powdered mustard seeds
  13. You need 8 teaspoon salt
Instructions to make Carrots Cauliflower,turnip Pickle:
  1. First rinse and then chop the cauliflower to medium florets. Keep the cauliflower in warm water for 15 to 20 minutes. - Next rinse, peel and then chop the carrots and turnips in batons or sticks of 1.5 to 2 inches. - Bring 10-12 cups of water to a rolling boil in a deep pot. - Add the cauliflower florets, carrots and turnips. - Stir and blanch for 2 to 3 minutes. Drain the blanched veggies very well.
  2. Spread them evenly on a cloth and keep to dry them in a shade or sunlight. You can also keep the ceiling fan on and let the veggies dry. The vegetables should have no moisture or water on them and must be completely dry. - If there is moisture than the pickle gets spoiled. You can keep in the sunlight for half or full day. In the shade you can dry for a day or two. You can also slow dry in the oven at the lowest temperature for a few hours.
  3. Once the vegetables are dried, then proceed to the next step. Add chopped onions, ginger and garlic in a blender or grinder jar. - Blend to a smooth paste without adding any water. Keep this ground paste aside.
  4. In another pan, take 2 cups grated or powdered jaggery with 1 cup vinegar. You can also add jaggery as per your taste. - Keep the pan on stove top and stir so that the jaggery dissolves.
  5. In another deep pot or pan, heat 1 cup mustard oil till it smoking point. - Add the ground onion+ginger+garlic paste. Stir and saute. - You have to saute often as the onions tend to stick to the pan. So continue stirring. - Saute till the onion become light brown. The raw aroma of onions should go completely away. Takes about 15 to 18 minutes on a low flame.
  6. Once the onions are sauteed, add the veggies. Then add 8 tsp salt, 4 tsp garam masala powder, 6 tsp red chilli powder and 2 tsp mustard seeds. - Stir very well. Add the jaggery + vinegar solution. - Stir again. Simmer for 8 to 9 minutes on a medium flame. - Allow the pickle to cool down. Don't cover with a lid. Just place a clean kitchen towel on the pan. In a clean sterilized jar, spoon the pickle.
  7. In a clean sterilized jar, spoon the pickle, allow the pickle to jar to sit at room temperature for 2 to 3 days. You can even keep for 4 to 5 days. If you want, you can keep the pickle in the sun also for 2 days. - Serve this sweet and sour pickle.

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