Mix pickle recipeImage Credit source: Deepak Sethi/E+/Getty Images
The winter season has started. In the month of November, mild cold starts coming, after which the market is also filled with colorful vegetables. Like carrot, cauliflower, beetroot, turnip, radish and green leafy vegetables. In the cold season, eating mixed pickles made by grandmothers with hot parathas is a different pleasure. The aroma of that pickle, its sour-sour taste and the heat of the oil and spices not only enhance the taste of the food, but also keeps the body warm from inside. Winter pickle is also special because the quality of vegetables remains excellent in this season and the weather also keeps them safe for a long time.
This is the reason why in old times people used to prepare pickles for the whole year only in the winter season. Generally people make pickles of carrot, radish or gooseberry separately. But today in this article, we are going to tell you an easy recipe for making mixed pickle of 5 winter vegetables, which you can enjoy throughout the year. Along with taste, it will also provide nutrition and its taste will remain in your mouth.
Also read: Keep these things in mind while preparing greens in winter, the taste will not deteriorate
Ingredients for making mixed pickle of 5 vegetables
Carrot – 250 grams (peeled and cut lengthwise)
Radish – 200 grams (thin and long pieces)
Amla – 200 grams (remove seeds and cut into pieces)
Turnip – 150200 grams (peeled and small cubes)
Garlic – 2530 cloves (peeled)
Salt – 2½ tbsp (as per taste)
Turmeric powder – 1½ teaspoons
Red chilli powder – 23 tbsp
Mustard powder (roasted and ground) – 4 tbsp
Fenugreek (roasted and ground) – 1 teaspoon
Fennel – 1 teaspoon
Kalonji – 1 teaspoon
Hing – a pinch
Mustard oil – 250-300 ml (or the amount to soak the pickles)
Lemon juice or vinegar – ½ cup (if you want to preserve fast)
Step by step recipe for making pickles
Step 1: Prepare the vegetables
To make mixed pickle, take 5 vegetables, which include carrot, radish, turnip, amla and garlic. Peel and wash all this. Take out the seeds of Amla and cut it into pieces. Cut all these vegetables equally. Be careful not to cut them into too big or too small sizes. Now spread the chopped vegetables on a cloth and keep them in the sun for 6 to 8 hours. This will reduce the moisture and the pickle will not spoil quickly.
Step 2: Prepare the Masala
The most important thing in pickle is its spice. If the masala is not good then the entire taste of the pickle can get spoiled. For this, lightly fry mustard, fenugreek and fennel, cool them and put them in a mixer jar and grind them coarsely. Now add turmeric, red chilli and asafoetida to it.
Step 3: Mix the spices
Now take a big vessel and add dried vegetables. Add salt and spice powder to it and mix well. After this, add lemon juice or vinegar if there is vinegar in it and mix again. On the other hand, heat mustard oil on low flame till half smoke appears and turn off the flame. When the oil cools down slightly, add it to the vegetables. The oil temperature should be 4050°C.
Step 4: How to store
Now it is time to store the pickle. For this, take a jar which is moisture free and dry. The best option to store pickles is glass jar. Put some spices and oil in the bottom of the jar and then add the vegetables. Similarly, you keep making layers by adding spices, oil and vegetables in between. Now pour enough oil on top so that the vegetables are completely immersed.
Step 5: Place in the sun to thaw
Now keep the pickle in a cool, dry and sunny place for 7 to 10 days. Keep in mind that you have to shake the pickle jar daily so that the spices and oil mix well with the vegetables. If you have used lemon or vinegar in it, then your pickle can be ready to eat in 3-4 days. Always eat pickle after taking it out with a dry spoon. This pickle can last you comfortably for 1 year.
Also read: Not only carrots, make pickles from these 3 vegetables in winter, know grandmother’s recipe