Winter vegetable pickle
Ingredients
1 cup cauliflower florets cut into medium bite sized pieces
1 cup daikon (long white) cut into 2 inch long, 1/4 inch thick sticks
1 cup carrot cut into cut into 2 inch long, 1/4 inch thick sticks
1/4 cup ginger julienned - you can also cut ginger in stick shape but make sure its a thin stick
1/2 cup thai green chillies, stems removed - you can slit these if you would like the pickle hot or leave them whole to keep it mild
Salt to taste
1/2 cup of black mustard powder (dry grind the mustard seeds)
1-2 tbsp of red chilly powder
1 tbsp of turmeric powder
3/4-1 cup of mustard oil - you want enough to coat all vegetables
2 tbsp of vinegar (optional)
Method:
1. Sprinkle salt on cauliflower, daikon and carrot and set it aside for 30-60 minutes
2. Drain the juices and spread the vegetables in a single layer on a large tray for 2-3 hours to dry
4. Gather all the vegetables in a large mixing bowl. Sprinkle the mustard powder, red chilly powder and turmeric powder and salt to taste. Add the mustard oil and vinegar (if using) and mix until all vegetables are coated
5. Set the pickle aside for 1-2 days until vegetables absorb all the flavors
6. After 1 day you can taste the pickle to examine the flavors. In general a sharp mustard and chilly flavor is desired.
7. After the 3rd day, you should store the store the pickle in the refrigerator. At this point there should be a natural tartness from the pickling of the vegetables.
8. The vinegar is optional but it can speed up the process of generating the tartness.
