Ingredients:
- 2 1/2 kgs Cauliflower (Phool gobi), Carrots (Gajar) and Turnips (Shalgam) (after peeling)
- 200 grams Sugar (Cheeni)
- 100 grams Salt (Namak)
- 30 grams ground spices
- 20 grams Red chili pepper (Lal Mirchi)
- 60 grams mustard powder
- 30 grams Ginger (Adrak)
- 15 grams Garlic (Lasun)
- 1 teaspoon glacial acetic acid (6 grams)
- 1/2 litre Mustard Oil (Sarson Ka Tel)
How to make sweet mixed vegetable pickle:
- Wash, peel and cut the vegetables (carrots into long slices, cauliflower into medium pieces, round medium slices of turnip).
- Blanch the vegetables in hot water for 10 to 15 minutes: then drain.
- Grind ginger and garlic to a fine paste and fry in 1 cup of hot oil till golden brown.
- Remove from the fire, add all the spices and mix well.
- Prepare the sugar syrup of (in half or less than that amount of water than the sugar) one to two-thread consistency.
- Mix glacial acetic acid and syrup into fried garlic and ginger mixed with spices.
- Cook for 5 minutes.
- Add all the vegetables, cook till it leaves its oil.
- Cool, put in a jar and keep it for 10 days before using.
- This pickle can be kept for up to one year.