Cauliflower, Turnip and Carrot Pickle

North India is famous for its spicy pickles. Common are pickles made from green mango, cauliflower, turnip, and lemon. This cauliflower and turnip pickle recipe is provided by my mother, Mrs. N. Kochhar, of New Delhi, India. In India it is made during the winter months, when these vegetables are in season. If stored in a cool, dry place, it should keep well for many months. Once bottled, avoid touching it with fingers, and use only a clean fork or spoon to remove it from the bottle. You may need to visit an Indian or Asian foods store for a couple of the spices used.

Ingredients 1 (one) pound fresh cauliflower 1/2 (half) pound fresh carrots 1/2 (half) pound fresh turnips 100 grams (3 oz) fresh ginger 50 grams (1.7 oz) garlic 50 grams (1.7 oz) salt 10 to 15 hot red peppers (not dried) (optional) 1 large onion 90 grams (3 oz) brown sugar 50 grams (1.7 oz) brown or black mustard seeds (ground) 1 cup (8 oz) red wine vinegar 1 tablespoon (heaped) paprika 2 tablespoons (total) coarsely ground mix of cloves,cinnamon,black cardamoms and black pepper. 250 grams (8 oz) mustard oil (preferred) or peanut oil.

Peel, wash and clean the vegetables. Cut cauliflower into 1+ inch chunks. Carrots should be sliced lengthwise, then cut into 1 to 2 inch pieces. Turnips should be thickly sliced, then cut into 1 inch pieces. Soak the brown sugar in the vinegar and set aside until it dissolves.

Fill a 5 quart (stainless steel or non-stick) pot about 2/3 full with water. Bring to boil, then add the cauliflower. Bring water to boil again, then wait for another 15 seconds and then remove the cauliflower. Repeat this process for the turnips (15 seconds) and carrots (20 seconds).

Spread the three vegetables (cauliflower,turnips,carrots) on a cheese cloth, and let dry in the sun for 4 to 5 hours.

Remove water from 5 quart pot and wash it. Grind the garlic, onion and ginger (separately) into a paste using a small food processor or blender.

Heat oil in 5 quart pot. As soon as it starts smoking, lower the heat and add the ground garlic, and brown it. Then add the onion, turn heat to medium, and brown it. Add the ginger and turn off the heat. Let it cool completely.

Next, add the vegetables (cauliflower, turnip, carrots). Also add the paprika, ground mustard, and peppers (optional). Add the spices (cloves,cinnamon,cardamom,pepper mixture). Add the vinegar/brown sugar and mix well.

Loosely cover the pot with a cheese cloth and leave in a sunny window for 2 or 3 days. (Stir with a dry spoon about once per day). Mix well and transfer to clean glass jars or bottles. Close lids tightly. Store in a cool dry place, such as the refrigerator.

The pickle should be eaten in small quantities. It has a hot and sour taste.

If you have any questions or comments about this recipe, please send them by e-mail to kochhar@physiology.wisc.edu

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This recipe first published on : Mar. 2, 1999
This page last modified on : Feb. 14, 2010