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No matter how adorned the food plate is adorned, but if there is no spicy, sour-sweet pickle together, then the fun looks incomplete. And when it comes to mix veg pickle, what to say! Carrot sweetness, radish pungency, and crispness of cabbage… all make a taste by wrapping in spices that can add life to any boring food.
But often a complaint is common – “Homemade pickle starts to deteriorate in a few months or does not taste as it is in the market.”
So let’s remove this complaint today and make a mixed veg pickle, which will be wonderful in taste, but will also support you throughout the year, that too without any chemical.
What is needed to make pickles?
- Vegetables (about 1 kg): Carrot, radish, cabbage, green chillies, turnip (you can also take any other vegetable of your choice).
- For spices:
- Mustard or mustard lentils: 4-5 tablespoons
- Fennel: 2 teaspoons
- Fenugreek seeds: 1 teaspoon
- Turmeric powder: 2 tablespoons
- Red chili powder: 2-3 teaspoons (pungency according to your own)
- Salt: 4-5 tablespoons
- Calonji: 1 teaspoon
- Asafoetida: Half a teaspoon
- Oil: Mustard oil – about 2 cups
- For sourness: Vinegar – 2 to 3 teaspoons
The easiest way to make:
- The most important first step: First of all, wash all the vegetables thoroughly. Now cut them into your favorite shape. Now the most important work … vegetables Fully dry Is. You spread them in the sun for 3-4 hours or on a clean cloth under the fan. Remember, even a drop of water can spoil your pickle.
- Magic of spices: As long as the vegetables are drying up, we prepare the life of the pickle. In a pan, fry fennel and fenugreek seeds lightly for a minute on low flame, so that their moisture comes out and smells. When cooled, grind them coarsely.
- Prepare oil: Heat mustard oil in a pan until the smoke rises. Then turn off the gas and let the oil cool lightly.
- Mix everyone together: Now put all your dry vegetables in a big pot. Add fennel-fennel, rye dal, turmeric, chilli, fennel, asafetida and salt from above. Mix everything well.
- Last and most special step: Now add lukewarm mustard oil over the vegetables and mix well. Last pour vinegar. Vinegar not only brings good sourness to pickle, but also protects it from spoiling for a long time.
Some special things to run pickles throughout the year:
- Cleanliness: Whichever box or wasp is keeping pickles in glass, it is the best if it is of glass. Wash it with warm water and dry it well in the sun.
- Oil Amazing: Pickle should always be immersed in oil. The oil acts like a safety shield.
- Enmity with wet spoon: Always use dried and clean spoon while removing pickle.
- It is necessary to show sunshine: After filling the pickle in waste, show sunlight for a few hours daily for 3-4 days. This makes the pickle quickly and its age increases.
Just keep in mind these small things and your homemade mix veg pickle will continue to enhance the taste of your food throughout the year!
