Cauliflower Turnip and Carrot Pickle

Ingredients:

• 1 cup cauliflower florets, cut into small pieces
• 1 cup turnips, peeled and diced
• 1 cup carrots, peeled and diced
• 2 tablespoons salt
• 1 tablespoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon nigella seeds (kalonji)
• 1/2 teaspoon turmeric powder
• 1/4 cup mustard oil (or any neutral oil)
• 1/4 cup white vinegar
• 2 tablespoons sugar (optional)
• 2-3 dried red chilies
• 4-5 cloves garlic, minced
• Fresh ginger, grated (about 1 tablespoon)
• Fresh green chilies, slit lengthwise (optional, for extra heat)
• Fresh cilantro leaves, chopped (for garnish)

Instructions:

1. Prepare the Vegetables:

   • Wash and prepare the cauliflower, turnips, and carrots as directed, then pat them dry with paper towels.

2. Combine Vegetables and Salt:

   • In a large bowl, toss the cauliflower, turnips, and carrots with the salt. Mix well to ensure the salt is evenly distributed. Set aside for about 2 hours. This will help draw out excess moisture from the vegetables.

3. Rinse and Drain:

   • After 2 hours, rinse the vegetables thoroughly under cold water to remove the excess salt. Drain well and set aside.

4. Dry Roast the Seeds:

   • Heat a small skillet over medium heat. Add the mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, and nigella seeds. Dry roast them for a few minutes until fragrant. Remove from heat and let them cool.

5. Grind the Seeds:

   • Once the roasted seeds have cooled down, grind them into a coarse powder using a spice grinder or mortar and pestle.

6. Prepare Pickling Spice Mix:

   • In a small bowl, mix together the ground spice powder and turmeric powder. Set aside.

7. Prepare Pickling Liquid:

   • In a small saucepan, heat the mustard oil over medium heat until it just starts to smoke. Remove from heat and let it cool slightly.

8. Combine Ingredients:

   • In a large mixing bowl, combine the blanched and drained vegetables with the minced garlic, grated ginger, dried red chilies, and fresh green chilies (if using).

9. Add Spices and Vinegar:

   • Sprinkle the pickling spice mix over the vegetables. Add the white vinegar and sugar (if using). Mix everything together until well combined.

10. Transfer to Jars:

    • Transfer the vegetable mixture into clean, sterilized glass jars. Press down lightly to pack the vegetables and remove any air bubbles.

11. Seal and Store:

    • Pour the cooled mustard oil over the vegetables, ensuring they are completely submerged. Seal the jars tightly with lids.

12. Marinate:

    • Let the pickle marinate at room temperature for at least 24 hours before serving. This allows the flavors to meld together.

13. Serve:

    • After marinating, the pickle is ready to serve. Enjoy it as a condiment with rice, roti, or any meal of your choice.

14. Storage:

    • Store the pickle in the refrigerator. It will keep well for several weeks to a few months.

15. Garnish:

    • Garnish the pickle with chopped fresh cilantro leaves before serving, if desired.

Enjoy the tangy and flavorful cauliflower, turnip, and carrot pickle as a delicious accompaniment to your meals! Adjust the spice level and sweetness according to your taste preference.