Recipe - Punjabi Alu Carrot Pickle

3 md Carrots peeled
1 md Caulifower stalks removed
One half cup Salt
Three fourths cup Red chilli powder
1 tablespoon Turmeric
1 cup Vinegar
1 cup Jaggery grated

Cut carrots lengthwise into four, or six, if very thick.

Cut lengths into 1 One half inch stubs. Keep aside.

Separate cauliflower florets.

Break to halves if very big. They should match size of carrot pieces.

Add chilli, salt, turmeric. Toss well.

Transfer to a clean dry bowl,

Keep in sun for 4 days.

Heat vinegar till warm.

Add jaggery, stir.

Heat further till vinegar is very hot, and jaggery has melted.

Cool to room temperature. Add to sunned vegetables.

Transfer to a clean dry pickle jar, close lid tightly.

Marinate in a warm dark place for 56 days.

Turn well with a spoon;

Serve with chappatis, rices or just about anything.

Making time: 1 hour (marinating 4 + 5 days)

Makes: 1 kg pickle (approx.)

Shelflife: 34 months refrigerated

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