Spicy Cauliflower, Turnip, and Carrot Pickle
This Spicy Cauliflower, Turnip, and Carrot Pickle is a vibrant and tangy addition to any meal, bringing a burst of flavor to your table. Perfectly combining crisp vegetables and aromatic spices, this pickle not only adds a delightful crunch but also a tangy kick that enhances your favorite dishes. It’s easy to make and requires minimal ingredients, making it a great way to elevate your culinary repertoire. Ideal for those who love the zest of fermented foods, this pickle can accompany rice, flatbreads, or sandwiches. Share this delightful pickle with family and friends, and enjoy the burst of flavors that each jar contains.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Turnip
500 grams (Cleaned and cut into big pieces)
Carrot
500 grams (Cleaned and cut into big pieces)
Cauliflower
500 grams (Cleaned and cut into big pieces)
Oil
1 cup (None)
Turmeric powder
2 teaspoons (None)
Red chili powder
2 teaspoons (None)
Ground mustard seeds
6 teaspoons (None)
Salt
to taste (None)
Instructions
1
Begin by cleaning the turnip, carrot, and cauliflower thoroughly. Cut them into large bite-sized pieces.
2
Boil the chopped vegetables in water for about 5 minutes, just until they are tender yet still crisp. Do not overcook.
3
After boiling, drain the vegetables using a colander and let them sit to remove excess moisture. Once drained, gently pat them dry with a clean kitchen towel to ensure they are completely dry.
4
In a separate bowl, combine the ground mustard seeds, turmeric powder, red chili powder, salt, and oil, mixing them into a smooth paste.
5
Add the boiled and dried vegetables to the spice mixture, ensuring each piece is well-coated with the seasoning.
6
Transfer the spiced vegetables into a clean, sterilized jar. Seal the jar tightly and place it in direct sunlight for 4 days. Make sure to shake the jar once or twice each day to enable even distribution of the spices.
7
After 4 days in the sun, let the pickle rest for an additional 2 days in a cool place before serving. Your pickle will be fully flavored and ready to enjoy.
8
Store the pickle in the refrigerator, where it can last for up to 15 days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Cauliflower, Turnip, and Carrot Pickle?
It is a vibrant and tangy fermented vegetable dish made with crisp cauliflower, turnips, and carrots mixed with aromatic spices.
What are the main vegetables used in this recipe?
The recipe uses 500 grams each of turnip, carrot, and cauliflower.
How should the vegetables be prepared before boiling?
The turnips, carrots, and cauliflower should be cleaned thoroughly and cut into large bite-sized pieces.
How long should I boil the vegetables?
Boil the chopped vegetables in water for about 5 minutes until they are tender yet still crisp.
What happens if I overcook the vegetables?
The instructions advise not to overcook the vegetables to ensure they maintain a crisp texture.
What is the next step after boiling the vegetables?
Drain the vegetables using a colander and let them sit to remove excess moisture, then gently pat them dry with a clean kitchen towel.
Why is it important to dry the vegetables completely?
Drying the vegetables thoroughly ensures that the spice paste adheres well and prevents excess water from spoiling the pickle.
What ingredients make up the spice paste?
The spice paste consists of ground mustard seeds, turmeric powder, red chili powder, salt, and oil.
How much oil is needed for this pickle?
The recipe requires 1 cup of oil.
What amount of ground mustard seeds is used?
The recipe calls for 6 teaspoons of ground mustard seeds.
How much turmeric and red chili powder should I use?
Use 2 teaspoons of turmeric powder and 2 teaspoons of red chili powder.
How do I apply the spices to the vegetables?
Add the boiled and dried vegetables to the prepared spice paste and ensure each piece is well-coated.
What type of container should be used for storing the pickle?
The spiced vegetables should be transferred into a clean, sterilized jar.
How should the jar be sealed?
The jar should be sealed tightly to ensure proper fermentation.
Does the pickle need sunlight?
Yes, place the sealed jar in direct sunlight for 4 days.
Should I move the jar while it is in the sun?
Yes, make sure to shake the jar once or twice each day to enable even distribution of the spices.
What do I do after the 4 days in the sun?
Let the pickle rest for an additional 2 days in a cool place before serving.
Where should the pickle be stored once it is ready?
Store the finished pickle in the refrigerator.
How long does the pickle last in the fridge?
The pickle can last for up to 15 days in the refrigerator.
Is this pickle recipe vegan-friendly?
Yes, the recipe uses vegetables, spices, and oil, making it suitable for vegans.
What can I serve with this Spicy Cauliflower, Turnip, and Carrot Pickle?
It is an ideal accompaniment for rice, flatbreads, or sandwiches.
What flavor profile can I expect?
The pickle is vibrant, tangy, and spicy with a delightful crunch.
Is this an Asian-style recipe?
Yes, the tags categorize this recipe as Asian cuisine.
Is the recipe difficult to make?
No, it is described as easy to make and requires minimal ingredients.
How many total ingredients are used in this recipe?
There are 8 ingredients in total, including the vegetables, spices, and oil.
How much salt should I add?
Salt should be added to taste.
Is this pickle healthy?
Yes, it is tagged as healthy and features fermented vegetables.
What is the purpose of the 2-day resting period?
The resting period in a cool place allows the pickle to become fully flavored before serving.
Is this a fermented food?
Yes, the recipe involves a fermentation process in a sealed jar under sunlight.
Can I share this with family and friends?
Absolutely, the description encourages sharing this delightful pickle with others.