Ingredients:
• 200 gms – cauliflower.
• 50 gms – cluster beans.
• 50 gms – French beans.
• 50 gms – gherkins.
• 50 gms – carrots.
• 10 gms – ginger.
• 10 gms – fresh turmeric.
• 15 fresh firm green chillies.
Method:
- Wash, wipe, and slice cauliflower, carrots, gherkins into desired pieces.
- Leave cluster chillies whole, separated.
- Slice ginger, turmeric into thin slivers.
- Do not make pieces too small or they will get mushy on pickling.
- Soak them in wet brine for 10-12 hours or overnight.
- Drain and wash thoroughly under cold running water.
- Drain completely, dab with kitchen cloth, if necessary.
- Pack tight layers, vegetable by vegetable into sterile jar, without leaving spaces.
- Dissolve sugar into vinegar while still hot.
- Pour vinegar to cover them.
Recipe courtesy of Saroj Kering