Mixed Vegetable Pickle Recipe - A wonderful pickle with a combination of different vegetables.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Beetroots(चुकन्दर), Babycorns(बेबी कॉर्न)

Cuisine : Continental

Course : Pickle Jams Chutneys

Mixed Vegetable Pickle

This term Continental cuisine refers to the food eaten in the European countries. Under the mantle of Continental food come the British, American, Italian, New Zealand, Armenian, Hungarian, Russian and many other European cuisines.
Continental cuisines use less chilllies and very little spices. Instead fresh herbs and dairy products form an important part of continental dishes.  The cooking methods are mostly stewing, grilling and roasting which make the food low in calories as they use very less fat. Continental food use mostly items high in proteins like milk, cheese, eggs and meats.

You can also find more Pickle Jams Chutneys recipes like Green Apple Jam, Hummus, Upvaas Chutney, Doon Chetin . Or try out these recipes from Continental Cuisine like Chocolate Coated Mango, Crepes With Hot Chocolate Sauce, Scrambled Eggs With Mushrooms And Red Capscium, Cheese Balls.

Mixed Vegetable Pickle Recipe - How to make A wonderful pickle with a combination of different vegetables.

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Prep Time : 1-2days

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Beetroots 3

  • Babycorns 4-5

  • Cucumber 1 medium

  • Yellow Zucchini 1 medium

  • Green capsicum 2

  • Green chillies big and thick 2

  • Turnip (shalgam) 1 medium

  • Red capsicum 1 medium

  • Sea salt 2 tablespoons

  • Sugar 200 grams

  • Vinegar 2 cups

  • Cloves 4-5

  • Bay leaves 3

  • Star anise 2

  • Cinnamon 2 inch stick

Method

Step 1

Cut all the vegetables into 1 cm thick strips. De-seed wherever necessary. Take all the spices in a muslin cloth and tie them together. Heat 1 cup water, add sugar, sea salt and stir till dissolved. Take it off the heat. Stir in vinegar and mix.

Step 2

Dip the spices tied in the muslin cloth and let it soak. Once the water has cooled, take away the spices. In a glass jar layer the prepared vegetables one after the other in the following order: beetroot, baby corn, cucumber, yellow zucchini, capsicum, green chillies, turnips, red pepper and pack it by pressing slightly.

Step 3

Add the prepared spiced water. All the vegetables should be completely covered. Cover and keep it for 2 days before it is ready to be served. It will keep for 2 months in the refrigerator.

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