Ingredients:

• 1 kg – Cauliflower
• 1 kg – Turnips
• 1 kg – Carrots
• 1 kg – radishes
• 120 g – Garlic
• 100 g – Ginger
• 150 g – Onions
• 50 g – Turmeric powder
• 150 g – rai powder
• 75 g – Garam Masala powder
• 75 g – chilli powder or to taste
• 75 g – Sugar
• 2 cups – Vinegar
• 5 cups – Mustard oil
• 250 g – salt

Method:

1. Clean and cut vegetables into convenient pieces.
2. Keep water to boil in a large pan and as it reaches boiling point, add vegetables and let the water come to a boil again.
3. Strain and spread vegetables on a sheet to dry for 2-3 hour.
4. Grind garlic, ginger and onions to a fine paste and fry in oil till golden brown.
5. Take off the fire and add all the powders and the remaining oil. Mix and allow to cool.
6. Make sugar syrup with vinegar and add this to the prepared vegetables.
7. Mix well and put in a wide mouthed glass jar. Tie a muslin cloth on the jar and sun for 4-5 days.
8. For tropical climate, do not boil the vegetables at all but make the pickle as given above.
9. This type of pickle can be kept for a longer time and is crunchy.