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.