How to Make Easy & Instant Mixed Vegetable Pickle at Home

How to Make Easy & Instant Mixed Vegetable Pickle at Home

How to Make Easy & Instant Mixed Vegetable Pickle at Home. Photo Courtesy – Delishably

If you ask me what I must have in my palette?

I would say pickles. Pickles are a vital part of our everyday eating. And, making an instant version of pickle, is quick and easy to do. These are crispy, seasoned, and lovely.

If you live in India or if you have been to India, you must be aware of the diversities of pickles we have. Pickles have been an essential part of the Indian food culture for centuries and are known by different names across India – ‘Loncha’ in Marathi, ‘Achaar’ in Hindi, ‘Athanu’ in Gujrati, ‘Urukai’ in Tamil, etc.

The term pickle is gotten from the Dutch word ‘pekel’. Its Indian counterpart ‘achaar’ however, has its origins in the Persian term which means ‘powdered or salted pickles or fruits, preserved in salt, vinegar, honey or syrup’. There are three main kinds of pickles; preserved in vinegar, preserved in salt, and preserved in oil.

Like all Indian mom and grand-mom, my mom makes the instant mix vegetable pickle.

Now, why it’s named instant? As you can eat it the same day and doesn’t need to be kept in the Sunlight or for preservation. This instant mix vegetable pickle is perfect to have during winter time since it has got lots of vegetables and it tastes absolutely yum. You can select any vegetable of your choice.

And since vegetable pickles are so easy to make at home, we decided it’s time to share my mommy’s recipe with you.

Here is the stepwise recipe for mixed pickles, which must be stored in the fridge for up to one month. Anyone can try this at home.

You require only a few ingredients to prepare an instant mixed vegetable pickle.

Read: Appetizing Grilled Paprika & Lemon-Pepper Chicken

Preparation Time:

12 min

Ingredients:

  • 1/2 cup cauliflower
  • 1/2 cup carrots, blocks
  • 1 cup fresh mango, blocks
  • 2 lemons, blocks
  • 3 tablespoons lemon juice
  • 2 tablespoons green chilies, cut into 1-inch pieces
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons red chili powder
  • 1 tablespoon vinegar
  • 1 tablespoon mustard powder
  • 2 tablespoons oil
  • 1 tablespoon mustard seeds
  • a few curry leaves
  • 2 dry red chilies, cracked
  • 2 tablespoons salt, or to taste

Instructions:

  1. Keep the sliced vegetables ready. Perfectly dries them so that there is no damp. Keep back.
  2. Heat the oil in a saucepan. Add mustard seeds. Throw in the cracked red chilies and curry leaves. Mix well. Turn off the heat. Put to one side.
  3. Add mixed vegetables to a container. Add every dry zest, salt, vinegar, and lemon juice. Add the seasoning you have prepared.
  4. Mix it well. Your mixed vegetable pickle is ready!

(At the moment, the pickle may seem lightly dry. After 1 or 2 days, the oil starts detached on the top, and the pickle becomes wet. Check for taste.)

  • If required, add salt or red chili dust. Mix it once more.
  • After 3 days, store it in a fridge.

Whenever you want to serve the pickle, take it out from the fridge. After use, return it to the fridge.

You can make an instant pickle on every occasion you want and use it for up to 1 month.

Enjoy eating snacks and meals with mouth-watering instant mixed vegetable pickle!

Useful Instructions:

Keep the subsequent instructions in mind while making your mixed pickle:

  1. Try not to use your fingers for blending the ingredients to make a pickle. In its place, use a spoon for mixing. If you use fingers, the pickle might get spoilt.
  2. Dry the veggies to eliminate the damp.
  3. Don’t add water at any step to this pickle.
  4. Store the instant pickle in a glass jug.
  5. Store the instant pickle in a fridge.
  6. For best results, store it in an airtight bottle.
  7. Sterilize your container and let it dry fully before moving your pickle into it.
  8. You may substitute mustard oil with olive oil for a better spin.
  9. Make sure that all the kitchen apparatuses are hygienic and dry while making the pickle.
  10. If you have sensitive skin, use gloves to avoid irritating your skin.

Recipe Notes:

  • You can use any vegetables that you like.
  • You can eat it the very day, simply keep it rest for at least 2 hours.
  • It doesn’t need to keep under Sunlight. You can keep it in a cool place.

This pickle vegetable recipe is…

Vegan, plant-based, dairy-free, and vegetarian

The pickle container vanished very quickly at our house. All of us in our family love this vegetable pickle and I think you will be too. Ready to get started?

Note: If you try these mixed vegetable pickles, please don’t forget to comment on this recipe. If you have any queries, please leave a comment, and I will get it ASAP. Make sure to follow me for more healthy and delicious recipes.

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