1 lb mixed vegetables (cauliflower florets, sem phalli (indian broad beans), mooli (indian radish or daikon), carrots, turnips)
4-5 cups of water + 1/2 tsp of salt
1 + 1/4 tsp rai ( tiny brown mustard seeds, no substitute)
1/2 tsp hing powder (asafoetida)
1 tsp turmeric powder
1.5 tbsp red chilli powder (adjust to taste)
1/2 tsp granulated sugar/ jaggery powder (optional)
Salt to taste
1/2 cup mustard oil
Also needed :-
Kitchen Towels
Glass bowls
Plastic Wrap sheet
Clean, dry Wooden Spoons
Wide-Mouthed, Sterile Canning Jars (preferably with plastic or glass lids).Click here to see how you can sterlize the jars.
Method :-
Prepping the vegetables :- Thoroughly wash all the vegetables under stream of running water to remove all dirt & grit.
Since 50% of the carotene content of carrots is in the skin, I don't peel them if it looks clean, cut the carrots into thick 2″ long batons.
Peel the skin of turnips (if using) and slice them. Scrape the skin of the radish and cut them into 2" long batons.
De-vein the broad beans. If any of the beans have tough seeds,discard.Cut off the cauliflower stems and cut medium size florets.
Bring 4-5 cups of water to a rolling boil. Once boiling, add the salt and take water off the heat.
Add the prepared vegetables to the hot water and let sit for 2-3 minutes.
Drain and spread the vegetables on a kitchen towel till they completely dry out.
Making the pickle :-
Using your coffee grinder, coarsely grind the rai seeds.
Transfer to a small glass bowl and add the hing, turmeric, red chilli powder, sugar and salt to it.
Combine the spices with a dry spoon. Lightly warm up the mustard oil.
Transfer the dried vegetables to a large glass bowl.
Sprinkle the spice mix over the vegetables and pour 1/4 cup of oil.
Using a clean, dry wooden spoon or your hands, mix well so that all the vegetables are well coated with the spices & oil.
At this point, if you taste, the pickle will be very bitter. But dont worry, it will be okay after sun cooking.
Transfer the vegetables to canning jars.Top up with the remaining 1/4 cup of warm mustard oil.
Don't fill till the top of the jar but at the same time don’t leave a lot of room for bacteria in air to get moldy.
Leaving 1/2" space from the top is okay.
If you are using jars with metal lid, you will need to cover the mouth of jar with plastic wrap to avoid the contact between pickle & metal.
Let the jars sit in sun.
The pickle is ready when the spices taste sour and you see vegetables releasing their juices at the bottom of the jar but still remaining crunchy.
You would want to check the salt of the pickle after about 3-4 days and adjust.
You will need to shake the jars periodically. In Las Vegas winter sun, it took about 8-10 days to get that stage.
There is no need to refrigerate.
Sun-cooked pickles normally last at room conditions. Always use a clean spoon to serve the pickles, they keep for months together.
