Cauliflower Pickle

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Cauliflower pickle is a superb condiment to serve with any meal or with sandwiches.

Cauliflower Pickle

Cauliflower PickleSubstances:

  • 1 massive cauliflower
  • 3 inexperienced chili sliced
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon coarsely floor mustard seeds (rai)
  • 1 teaspoon coarsely floor fennel seeds
  • 1/2 teaspoon crimson chili powder (regulate to style)
  • 1/4  teaspoon turmeric (haldi)
  • 1/8 teaspoon asafetida (hing)
  • 1 tablespoon lemon juice
  • 3 tablespoon mustard oil or olive oil

Methodology:

  1. Minimize the cauliflower in small florets, (Must be about 4 cups of cauliflower).
  2. Wash the cauliflower and pat dry, unfold the cauliflower over the towel for a minimum of an hour to air dry, guaranteeing the cauliflower don’t have any extra water.
  3. Combine all of the substances along with the cauliflower and let it marinate for two to three hours earlier than serving.
  4. Pickle may be refrigerated for about one week.

Initially posted 2010-06-14 14:01:54.

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