Mixed Vegetable-water Pickle
by Tarla Dalal
Added to 326 cookbooks
This recipe has been viewed 19543 times
This is one of Delhi's most popular winter pickles. Large glass jars of this pickle are often sold at street corners. An assortment of fresh winter vegetables, fresh green garlic in tangy mustard flavoured water makes my mouth water just to think of it. Special "black" carrots available in winter enrich the colour of the "water" in this pickle to a glorious beet colour. Unable to find the bleeding "black" carrots, I have substituted them with ordinary red carrots. I often replenish the vegetables in this pickle as they get eaten. Fresh green peppercorns with their stalks can be added if they are in season. This pickle stays well for 8 to 10 days. It will get sour as time passes, you may need to add some sugar as that happens. One way to slow its deterioration is to refrigerate it.
- In a large bowl, combine all the ingredients and mix well.
- In a pan, boil 1 cup of water. Cool completely and add to the prepared pickle.
- Bottle in a sterilised glass jar and keep aside to mature for 1 to 2 days.
- Store refrigerated for upto 1 month.
- You can add 1 teaspoon of sugar to the pickle, if it becomes sour.
Nutrient values per serving
|Vitamin A||402.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||11 mg|
|Folic Acid||3.1 mcg|
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