Mixed Vegetable-water Pickle


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Added to 326 cookbooks   This recipe has been viewed 18670 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.

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Mixed Vegetable-water Pickle recipe - How to make Mixed Vegetable-water Pickle

Storage upto 10 days:  At room temperature.   Preparation Time:    Maturing Time:  1 to 2 days.   Cooking Time:    Total Time:     Makes 4 servings
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Method
  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.

Tips
  1. You can add 1 teaspoon of sugar to the pickle, if it becomes sour.
Accompaniments

Nariyal Chane Ke Paratha 
Onion, Cheese and Pepper Parathas 
Papad Stuffed Parathas 
Stuffed Bajre ki Roti 

Nutrient values per serving
Energy16 cal
Protein0.7 g
Carbohydrates3 g
Fiber1.6 g
Fat0.1 g
Cholesterol0 mg
Vitamin A402.4 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.3 mg
Vitamin C11 mg
Calcium22.9 mg
Iron0.4 mg
Folic Acid3.1 mcg
Sodium17.3 mg
Potassium48.2 mg
Zinc0.1 mg

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

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