Winter Special Water Pickle Recipe
If you add a little pickle with plain lentils and rice, it tastes amazing. Similarly, if vegetables are not prepared at home then pickle is the best thing to eat with roti or paratha, because if you prepare it once and keep it, it does not spoil for a year. Preserving pickles means… This is a great way for grandmothers to preserve vegetables. It is believed that pickles do not spoil if they remain immersed in oil, hence abundant amount of oil is poured into the pan so that the vegetables or mangoes remain completely immersed in oil, but have you ever eaten watery pickles? Once you eat it, its vibrant taste will remain on your tongue.
Pickles are made from winter vegetables like carrots, radish, peas, green gram. Apart from this, Amla pickle is also very much liked, but a lot of oil is definitely added to it. The pickle we are talking about is not a normal pickle but a winter special water pickle, which is made from things like carrots, green onions. So let’s see its recipe.
What ingredients will be required?
2 carrots, 150 grams green onion, 1 radish, 2 spoons of coarsely ground mustard, 2 spoons of ground yellow mustard, 1 spoon of ground chilli (you can increase the chilli if you want spicy), a little turmeric, black and white salt as per taste. Just a little, about 2 to 3 teaspoons mustard oil, 1/4 teaspoon asafoetida, the most important thing you will need is filtered water. Now let us know the method of making pickle.
How to make pickles
- First of all you have to wash and peel the carrots and radish and then cut them into fine pieces.
- Like carrots and radish, after cleaning green onions, you have to chop them finely.
- Now take a glass jar and put chopped carrots, radish and green onions in it.
- Add the coarsely ground mustard seeds you have kept in it and also add ground yellow mustard.
- Similarly, put asafoetida, red chilli, black turmeric and white salt in the jar. Your pickle mixture will be ready.
- Now add mustard oil and mix it with a spoon and fill the jar with water. It just has to be kept a little empty.
- Put a lid on the jar and leave it like this for at least three days so that it ferments properly.
- After three days, this pickle is ready to eat, which you can eat with lentils and rice or even drink its water.
This pickle is beneficial
This watery pickle is like Kanji, which you can eat with rice and pulses and its water is also beneficial for digestion. Its taste is sweet-sour and slightly spicy, vibrant. If you like Kanjeevada then you will definitely like this pickle.