Prepare 3 spicy and delicious pickles in less time

Instant Pickle Recipes: No matter the season, pickles have always been an important part of our Indian thali. Seasonal pickles made from fresh vegetables enhance the taste of food manifold and are also beneficial for health. In this article, we are telling you 3 easy and delicious pickle recipes, which you can make in a short time and enjoy for many days.

Carrot Radish Pickle

This is a pickle that can be made in 10 minutes without cooking. This pickle is made from carrots, radish, chilli and flavourful spices. Prepare it and keep it and keep relishing this spicy pickle for 10-12 days.

Material

Carrot – 3 cups

Radish – 3 cups

Green chillies thinly sliced ​​– 2

Yellow mustard seeds – 1 tsp

Black mustard seeds – 1 tsp

Lemon – 1

Red chilli powder – ½ tsp

Turmeric powder – ½ tsp

Asafoetida – ¼ tsp

Mustard oil – 2 tbsp

Salt

Method

First of all, grind yellow and black mustard coarsely.

First of all peel the carrots and radish. Cut them into 1 inch thin pieces. Take carrot and radish in a mixing bowl. Add asafoetida, red chili powder, turmeric powder, green chili to it.

Also add salt, mustard oil, ground mustard and lemon juice. Mix everything well.

Instant carrot radish pickle is ready. You can eat it after 4-5 hours. Fill it in a glass bottle and keep it in the refrigerator.

Beetroot Pickle

Beetroot is an easily available nutritious vegetable. Its consumption increases the amount of blood in the body. You can pickle it and keep tasting it.

Material

Beetroot – 4

Garlic – 20-22 cloves

Curry leaves – 10-12

Ginger – 1 small piece

Green chillies finely chopped – 8-10

Turmeric – 1 tablespoon

Red chilli powder – 1 tablespoon

Fenugreek seeds powder – 2 tbsp

White vinegar – 2 tbsp

Kashmiri red chilli powder – 1 tablespoon

Salt – 2 tbsp

Mustard – 1 tablespoon

Asafoetida – 1/2 tablespoon

Dry mango powder – 4 tbsp

Achari masala – 2 tbsp

Mustard oil as per requirement

Method

Cut the beetroot into small pieces and dry it in the sun.

Place mustard oil in a pan on medium flame. As soon as the oil is hot, add mustard seeds, ginger, garlic, green chillies, curry leaves, turmeric, red chilli powder, Kashmiri red chilli powder and fry. Add beetroot and mix well.

Now add salt, dry mango powder, pickle masala, fenugreek seeds powder and mix well. Cover it and cook for 5-10 minutes. Turn off the gas and keep the pickle to cool.

Fill it in a jar and keep it in the sun for at least a day. Delicious beetroot pickle is ready.

Cabbage Turnip Pickle

Cabbage turnip pickle is eaten with great relish along with roti and parantha. In Punjab you will find this pickle in every house.

Material

Cauliflower – 400 grams

Turnip – 500 grams

Carrot – 500 grams

White Vinegar – 1 3/4 cup

Asafoetida – 1/2 tsp

Jaggery – 300 grams

Turmeric powder – 1 tsp

Red chilli powder – 4 tbsp

Ginger grated – 150 grams

Garlic paste 20-22 cloves

Salt – 4 tbsp

Fenugreek seeds – 2 tbsp

Whole fennel – 2 tbsp

Mustard – 2 tbsp

Mustard oil – 3 cups

Garam masala – 3 tbsp

Method

First we have to chop all the vegetables. For this, separate the flowers from the cauliflower. Peel the turnips and carrots, chop them and set aside.

Boil water in a vessel. Add cauliflower florets to it, add salt and let it boil for 5 minutes. Then put turnip and carrot in water and boil.

Separate the boiled vegetables from water. Dry these vegetables on a clean cotton cloth. Keep them in the sun for a whole day. Meanwhile, add ginger and chopped garlic to the mixer and make a paste.

Add mustard oil in a pan and heat it. Remove the pan from the gas and let it cool slightly. Add ginger and garlic paste and fry it and then add asafoetida, red chilli powder, turmeric, salt and mustard and mix well.

Add the sun-dried vegetables to the pan and mix well until the spices are mixed in the vegetables.

Heat vinegar in a separate pan. When it starts boiling, add crushed jaggery. Mix very well until the jaggery dissolves completely in the vinegar. Cook it until you get 1 string of jaggery syrup. Keep it aside.

Let the vinegar-jaggery mixture cool slightly and mix it with the vegetables. Mix well until the vegetables are well combined. Cover it and keep it in the sun for three days.

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