How to make Mixed Vegetable Pickle - A wonderful pickle with a combination of different vegetables.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Beetroots (चुकन्दर), Babycorns (बेबी कॉर्न)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Angoor Aur Khajur Ki Chutney, Avocado Chutney, Avocado Salsa Dip, Amer Mishti Achar.
Mixed Vegetable Pickle Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1-2days
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mixed Vegetable Pickle Recipe
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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
