Punjabi Carrot Pickle

Ingredients

• 3 medium carrots peeled
• 1 medium cauliflower stalks removed
• 1/2 cup salt
• 1/4 cup red chilli powder
• 1 tbsp. turmeric
• 1 cup vinegar
• 1 cup jaggery grated

Method

• Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 1 1/2 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 5-6 days.
• Turn well with a spoon;
• Serve with chappathis, rice or just about anything.