Sort ingredients
isaday
QR Code
Listen
Pdf
Wash, peel, and cut the carrots into thick batons. Do not slice thin.
Take a clean, sterilised glass jar with a plastic or well-coated, non-rusting metal lid.
Add carrots, green garlic, mustard seeds, salt, haldi, and chilli powder to the jar. Close the lid and shake well.
Let this sit for 6–8 hours.
Pour in 3–4 cups of water, enough to submerge everything. Shake once again.
Keep the jar in sunlight for a couple of hours every day, then bring it back to the kitchen counter in the evening.
Once a day, open the lid briefly to let the natural fermentation gases escape, then close it again.
By day 4 or 5, it should taste tart and pleasantly sharp. The pickle is ready when mustard seeds float on top.