Cauliflower Carrot Pickle

  • 3 medium carrots peeled
  • 1 medium caulifower stalks removed
  • 120 ml (1/2 cup) salt
  • 180 ml (3/4 cup) red chilli powder
  • 1 tbsp. turmeric
  • 240 ml (1 cup) lemon juice
  • 240 ml (1 cup) jaggery grated
  1. Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 4 cm (~1 1/2 in) stubs. Keep aside. Separate cauliflower florets. Break to halves if very big. They should match size of carrot pieces. 
  2. Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl. Keep in sun for 4 days. 
  3. Heat lemon juice till warm. 
  4. Add jaggery, stir. Heat further till liquid is very hot and jaggery has dissolved. 
  5. Cool to room temperature. Add to sunned vegetables. 
  6. Transfer to a clean dry pickle jar, close lid tightly. 
  7. Marinate in a warm dark place for 5-6 days. Turn well with a spoon.