Radish Carrot Pickle Recipes: With the arrival of winter, a variety of delicious dishes begin to be prepared in the kitchen. Food tastes even better this season. A variety of seasonal vegetables expands the food selection. A pickle paired with vegetables, lentils, or hot fenugreek and spinach parathas enhances the flavor even more, especially if the pickle is homemade.

Fresh radishes and carrots are abundant during this season. This is the time to stock up on a large glass jar of pickles at home. Radish-carrot pickle not only enhances the flavor but also adds a winter touch to your meal. However, there are frequent complaints that pickles spoil quickly, lose water, or don't stay fresh for long. However, if you prepare carrot and radish pickles in winter using your grandmother's traditional recipe, the taste is amazing, and it can be stored for a long time. Here are the traditional recipe and ingredients for radish-carrot pickle.

Ingredients for Radish-Carrot Pickle
Carrots - 500 grams (chopped lengthwise)
Radish - 500 grams (thinly sliced ​​lengthwise)
Green Chillies - 8-10
Ginger - 100 grams (chopped lengthwise)
Mustard Oil - 1 cup
Powdered Mustard Seeds - 3 tablespoons
Fenugreek Seeds - 1 tablespoon
Turmeric - 1 tablespoon
Red Chili Powder - 2 tablespoons
Salt - to taste
Vinegar - 3 to 4 tablespoons

How to Make Delicious and Long-Lasting Radish-Carrot Pickle

Dry the Vegetables

The first and most important step in making the pickle is to thoroughly wash and dry the vegetables. Spread the chopped carrots and radishes on a cloth and let them dry for two to three hours. The less moisture there is, the longer the pickle will last. This is the traditional method our grandmothers always followed.

Desi Tadka of Spices

Lightly roast fenugreek seeds and grind them coarsely. Combine ground mustard seeds, turmeric, and red chili powder in a pot.

Proper Use of Mustard Oil

Heat mustard oil over high heat until it smokes. Once slightly cooled, add it to the spices. This oil gives the pickle its warm, pungent, and traditional aroma.

Mix the Spices with the Vegetables

Add the spices, ginger, and green chilies to the dried carrots and radishes. Mix gently so that every piece is coated in the spices.

Don't Forget to Add Vinegar

This is a natural preservative. It prevents the pickle from spoiling and maintains its flavor. Vinegar is used to preserve the pickle for a long time.

Proper Storage

Store the pickle in a dry glass jar and place it in the sun for two to three days. Shake the jar gently every day to distribute the spices and oil evenly. This method can keep your pickle fresh for three to four months.

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