Mixed Vegetable-water Pickle


Added to 324 cookbooks
This recipe has been viewed 12285 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.

Add your private note

Storage upto 10 days:  At room temperature.
Preparation Time: 
Maturing Time:  1 to 2 days.
Cooking Time: 
Makes 4 servings
Show me for servings


  1. In a large bowl, combine all the ingredients and mix well.
  2. In a pan, boil 1 cup of water. Cool completely and add to the prepared pickle.
  3. Bottle in a sterilised glass jar and keep aside to mature for 1 to 2 days.
  4. Store refrigerated for upto 1 month.

  1. You can add 1 teaspoon of sugar to the pickle, if it becomes sour.
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
Mixed Vegetable-water Pickle has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Christmas – A Perfect Time to Celebrate

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email