Mixed Vegetable Pickle A wonderful pickle with a combination of different vegetables. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Beetroots, Babycorns Cuisine Indian Course Pickles, Jams and Chutneys Prep Time 1-2days Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Mixed Vegetable Pickle 3 Beetroots 4-5 Babycorns 1 medium Cucumber 1 medium Yellow Zucchini 2 Green capsicum 2 Green chillies big and thick 1 medium Turnip (shalgam) 1 medium Red capsicum 2 tablespoons Sea salt 200 grams Sugar 2 cups Vinegar 4-5 Cloves 3 Bay leaves 2 Star anise 2 inch stick Cinnamon Method 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. 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. 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. Nutrition Info Calories 1098 Carbohydrates 256.4 Protein 13.2 Fat 2.1 Other Fiber Fiber- 27.4gm #Babycorns #Bay leaves #Beetroots #Cinnamon #Cloves #Cucumber #Green capsicum #Red capsicum #Sea salt #Star anise #Sugar #Turnip (shalgam) #Vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article