Ingredients

1/3 cup black salt (sanchal)
2 cups white vinegar
1/2 cup carrot cubes
1/2 cup zucchini cubes
1/2 cup coloured capsicum cubes
1/2 cup cucumber cubes
1/2 cup beetroot slices
cloves of garlic (lehsun), crushed
green chillies, slit

Method 

1. Make the pickling solution, by boiling 2 cups of water with the rock salt.

2. Cool and add the vinegar. Mix well and keep aside.

3. Put all the vegetables, garlic and green chillies into a sterilized jar, fill the jar with the pickling solution and seal with glass or plastic lids.

4. Store in a cool place for 1 week before using. Once opened, store in the refrigerator. Unopened pickled vegetables can be kept in a cool, dark place.

5. Serve at room temperature.
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