Punjabi Carrot Pickle

Ingredients:

• 3 medium carrots peeled
• 1 medium cauliflower stalks removed
• 1/2 cup salt
• 1/4 cup red chilly powder
• 1 tbsp. turmeric
• 1 cup vinegar
• 1 cup jaggery grated

Method:

• Cut carrots lengthwise into four, or six, if very thick.
• Cut lengths into 1 1/2 inch
• Keep aside.
• Separate cauliflower florets. Break to halves if very big.
• They should match size of carrot pieces.
• Add chilli, salt, turmeric.
• Toss well.
• Transfer to a clean dry bowl, Keep in sun
• for 4 days.
• Heat vinegar till warm.
• Add jaggery, stir. Heat further till vinegar is very hot, and jaggery has melted.
• Cool to room temperature. Add to sunned vegetables.
• Transfer to a clean dry pickle jar, close lid tightly.
• Keep in a warm dark place for 5-6 days.
• Mix well with a wooden spoon;
• Serve with chappathi, rice or just about anything.