Red and White Radish Pickle, Mooli ka Achar


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Red and White Radish Pickle


Added to 81 cookbooks   This recipe has been viewed 30762 times

Water pickles are a specialty of my family. My mother was known to make some astounding varieties of water based pickles. I have inherited only a few of them of which this one is my personal favourite. This pickle takes about a week to mature and can then be eaten for the next 4 to 5 weeks. It gets very sour as time passes, so you may need to add some sugar to it. One way to slow its deterioration is to refrigerate it after it has matured. Both the vegetable and the juice can be consumed. Have with Paratha, Missi Roti, Lachha Paratha, Butter Naan.

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Red and White Radish Pickle, Mooli ka Achar recipe - How to make Red and White Radish Pickle, Mooli ka Achar

Storage upto 4 to 5 weeks:  In a cool dry place.   Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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Ingredients

1 cup white radish julliennes
1 cup chopped red radish (mooli)
1 cup white vinegar
1 cup (200 grams) sugar
12 to 15 black peppercorns (kalimirch)
1 tbsp salt
Method
    Main procedure
  1. Combine the vinegar, sugar, peppercorns and salt with ½ cup of water in a pan and bring to a boil, stirring occasionally till the sugar has dissolved. Allow the mixture to cool completely.
  2. Add the white and red radish to the vinegar-sugar solution and mix well.
  3. Bottle in a sterilised glass jar and allow the pickle to mature for 3 to 5 days before it is ready to eat.
  4. Store at room temperature for upto 4 to 5 weeks.
Accompaniments

Bajra Aloo ki Roti 
Cabbage and Spinach Rotis 
Chawal ki Roti 

Nutrient values (Abbrv) per serving
Energy260 cal
Protein0.5 g
Carbohydrates63.9 g
Fiber1.6 g
Fat0.1 g
Cholesterol0 mg
Sodium2606.3 mg

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

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