Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, carrots cauliflower,turnip pickle. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
The spicy combination of pickled jalapenos, carrots, and onions known as escabeche gets a twist with cauliflower in this recipe from Tacolicious. When it comes to setting the table in Mexico, this mix of spicy pickled vegetables, also known as escabeche, is almost as expected as salsa. These days carrots, cauliflower and turnip are available in plenty in the market.
Carrots Cauliflower,turnip Pickle is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Carrots Cauliflower,turnip Pickle is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have carrots cauliflower,turnip pickle using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Carrots Cauliflower,turnip Pickle:
- Take 500 grams cauliflower
- Get 500 grams turnips
- Prepare 500 grams carrots
- Make ready 1 cup regular vinegar
- Prepare 400 grams powdered or grated jaggery
- Prepare 3-4 pieces each of 2 inch ginger
- Get 23-25 medium sized garlic cloves
- Prepare 2 medium onions or 150 grams onion or ¾ to 1 cup roughly chopped onion
- Get 1 cup mustard oil or 250 ml mustard oil
- Prepare 6 teaspoon red chilli powder (lal mirch powder)
- Prepare 4 teaspoon garam masala powder or punjabi garam masala
- Make ready 2 teaspoon powdered mustard seeds
- Prepare 8 teaspoon salt
Amount of salt, chilli and garam masala can be adjusted according to taste. When we went to Vegas, I had cauliflower, carrots, half cabbage and two fresh and fresh celery stalks left in the refrigerator. We drove for almost a week and I was afraid that everything would go Then I remembered that my aunt was making pickles, or those of you who knew the original name "Turshi." Our pickling is done with various spices and not just vinegar. Today I am sharing a punjabi recipe of a popular achaar in our parts of the world - gobhi, gajar and shalgam ka My grandmother was known for the pickles she made and every winter she would make this cauliflower, carrot and turnip pickle.
Instructions to make Carrots Cauliflower,turnip Pickle:
- First rinse and then chop the cauliflower to medium florets. Keep the cauliflower in warm water for 15 to 20 minutes. - Next rinse, peel and then chop the carrots and turnips in batons or sticks of 1.5 to 2 inches. - Bring 10-12 cups of water to a rolling boil in a deep pot. - Add the cauliflower florets, carrots and turnips. - Stir and blanch for 2 to 3 minutes. Drain the blanched veggies very well.
- Spread them evenly on a cloth and keep to dry them in a shade or sunlight. You can also keep the ceiling fan on and let the veggies dry. The vegetables should have no moisture or water on them and must be completely dry. - If there is moisture than the pickle gets spoiled. You can keep in the sunlight for half or full day. In the shade you can dry for a day or two. You can also slow dry in the oven at the lowest temperature for a few hours.
- Once the vegetables are dried, then proceed to the next step. Add chopped onions, ginger and garlic in a blender or grinder jar. - Blend to a smooth paste without adding any water. Keep this ground paste aside.
- In another pan, take 2 cups grated or powdered jaggery with 1 cup vinegar. You can also add jaggery as per your taste. - Keep the pan on stove top and stir so that the jaggery dissolves.
- In another deep pot or pan, heat 1 cup mustard oil till it smoking point. - Add the ground onion+ginger+garlic paste. Stir and saute. - You have to saute often as the onions tend to stick to the pan. So continue stirring. - Saute till the onion become light brown. The raw aroma of onions should go completely away. Takes about 15 to 18 minutes on a low flame.
- Once the onions are sauteed, add the veggies. Then add 8 tsp salt, 4 tsp garam masala powder, 6 tsp red chilli powder and 2 tsp mustard seeds. - Stir very well. Add the jaggery + vinegar solution. - Stir again. Simmer for 8 to 9 minutes on a medium flame. - Allow the pickle to cool down. Don't cover with a lid. Just place a clean kitchen towel on the pan. In a clean sterilized jar, spoon the pickle.
- In a clean sterilized jar, spoon the pickle, allow the pickle to jar to sit at room temperature for 2 to 3 days. You can even keep for 4 to 5 days. If you want, you can keep the pickle in the sun also for 2 days. - Serve this sweet and sour pickle.
Carrot Cauliflower Pickle is a delicious Indian recipe served as a Pickles and Chutneys. Slice the Carrot and Cauliflower into small cubes and keep it a side. Take bowl add Red chilli powder, mustard powder, fenugreek powder, garlic mashed, salt, turmeric powder mix this well and keep it a side. The curry pickled cauliflower was SO good, and they reminded me of a recipe that I had noticed in Rebecca Lindamood's Not Your Mama's Canning Book. These curry pickles are perfect for snacking and are completely addicting.
So that’s going to wrap this up for this special food carrots cauliflower,turnip pickle recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
