Page 28 - Horticulture Practical Guide

Sweet Sour Vegetable Pickle
Recipe:-
Cauli lower 1 kg

Carrot ½ kg
Turnip ½ kg
Salt 80 g

Jaggery 100 g
Onion/Garlic 1 No. each (Medium size)
Ginger 20 g
Mirch Powder 15-20 g

Haldi 10 g
Zeera 15 g
Black Pepper 5 g

Elachi 5 g
Cinnamon/Clove 1 Pinch each
Rye Powder 25 g
Mustard Oil 150 g

Vinegar 5 Tsf (20-30ml)
Sodium Benzoate 1 g
Procedure:-

Take fresh caulifower, carrot and turnip vegetables cut them into suitable pieces wash them
properly blanch carrot and turnip pieces for 3 to 5 minutes and cauli lower pieces for 2 to 3s minutes in
boiling water. Salt curing the mixed vegetable and keep them into 4 to 5 hours so that excess of water is
removed and dry for 2 hours into sunlight fry onion garlic and ginger in mustard oil then add to it other
spices slightly fry them then add vegetables to it also add to it required quantity of spices and vinegar add
to it the jaggery mix it properly with vegetables if required add sodium Benzoate ill the mixed vegetable
pickle in any container and keep it as such for at least one week till fermentation is complete and pickle
becomes ready for taste.

Mushroom Pickle
Recipe:-
Mushroom 1 kg

Salt 80 g
Red Chili Powder 10-15 g
Haldi 10 g
Zeera 10 g

Dalchini & Clove 03 g each
Moti Elaichi 5 g
Garlic Onion 1 Pod medium size each

Mustard Oil 200-250- g

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