Serving Size : 1



  1. Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 1 1/2 inch Stubs. Keep aside.
  2. Separate Cauliflower florets. Break to halves if very big. They should match size of carrot pieces.
  3. Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl, Keep in sun for 4 days.
  4. Heat vinegar till warm. Add jaggery, stir. Heat further till vinegar is very hot, and jaggery has melted.
  5. Cool to room temperature. Add to sunned vegetables.
  6. Transfer to a clean dry pickle jar, close lid tightly.
  7. Marinate in a warm dark place for 5–6 days. Turn well with a spoon;
  8. Serve with chappatis, rices or just about anything.
  9. Making time: 1 hour (marinating 4 + 5 days)
  10. Makes: 1 kg pickle (approx.)

Shelflife: 3–4 months refrigerated

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