Making mixed pickle at home is a delightful way to preserve a variety of vegetables in a tangy and flavorful brine. Here’s a simple recipe for making mixed pickle:

Homemade Mixed Pickle Recipe

Ingredients:

• 2 cups cauliflower florets
• 1 cup carrot, peeled and sliced into rounds
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup turnips, peeled and diced
• 1 cup bell peppers (mix of colors), diced
• 1 cup raw mango, peeled and diced
• 1/2 cup ginger, julienned
• 1/2 cup garlic cloves, peeled
• 1/2 cup green chilies, sliced
• 1/2 cup mustard seeds
• 1/4 cup fenugreek seeds
• 1/4 cup fennel seeds
• 1 tablespoon turmeric powder
• 1 tablespoon red chili powder (adjust to taste)
• 1 tablespoon asafoetida (hing)
• 1 cup mustard oil
• Salt to taste
• Vinegar

Instructions:

1. Prepare Vegetables:
   • Wash and thoroughly dry all the vegetables. Cut them into bite-sized pieces.
2. Sterilize Jars:
   • Sterilize glass jars and their lids by boiling them in water for a few minutes or baking them in the oven.
3. Dry Roast Spices:
   • Dry roast mustard seeds, fenugreek seeds, and fennel seeds separately until fragrant. Grind them into a coarse powder.
4. Prepare Pickling Spice Mix:
   • In a bowl, mix the ground spices with turmeric powder, red chili powder, and asafoetida.
5. Mix Vegetables:
   • In a large mixing bowl, combine all the prepared vegetables and toss them with the pickling spice mix.
6. Heat Mustard Oil:
   • Heat mustard oil in a pan until it reaches its smoking point. Allow it to cool slightly.
7. Add Oil to Vegetables:
   • Pour the slightly cooled mustard oil over the mixed vegetables and toss well. Ensure that the vegetables are coated with the oil.
8. Add Salt and Vinegar:
   • Add salt to taste and a generous amount of vinegar. Adjust the quantity of salt and vinegar according to your preference.
9. Transfer to Jars:
   • Pack the mixed vegetables tightly into the sterilized jars. Press down to eliminate air pockets.
10. Seal the Jars:
    • Seal the jars tightly with their lids.
11. Sun-dry the Jars:
    • Place the sealed jars in direct sunlight for 3-4 days. This helps in the fermentation process.
12. Store in a Cool Place:
    • Once the pickles are ready, store the jars in a cool, dark place. The pickles will continue to mature and develop flavor over time.

Remember to use clean, dry utensils while handling the pickle to prevent spoilage. Homemade mixed pickles are usually ready to eat after a few weeks of fermentation. Enjoy them as a side with your meals!