Cauliflower, Carrot, Daikon Radish pickle

I took a long hiatus from blogging!  Life got in the way, but ready to restart now!

I have been wanting to make this pickle for a long time.  While at the grocery store last week all the glorious, fresh, summer vegetables caught my eye and gave me just the  inspiration I needed! Wallah, here is the pickle recipe!

Small Cauliflower - 1
Carrots                  -  3
Daikon Radish      - 1

Separate cauliflower into bite sized florets.  Peel and cut carrots and radish into 2" long pieces.  Boil water in a 2 -3  quart pot.  When it comes to boil add salt to taste. Add prepared cauliflower and blanch for 20 - 30 seconds. Spread on large baking sheet. Repeat process with carrots and radish pieces.  Leave vegetables in full sun for few hours till dry and extra moisture has evaporated.  Take care not to over dry.

Onion - 1 medium
Garlic - 1 whole
Ginger - 3" piece
Canola oil - 1 cup

Asafoetida 1/4 tsp (optional)
*Cayenne powder - 5 -6 Tbsp
Black mustard seeds - 1/4 cup (grind coarsely in spice grinder)
Brown Sugar - 1/3 cup
Red wine vinegar - 1 cup
Salt - to taste

Grind onion, ginger, and garlic separately to a paste. Heat oil in a heavy bottom pot. Sprinkle asafoetida in hot oil. Add ground onion and saute for 4 - 5 minutes or till raw smell disappears. Add ginger and garlic paste.  Saute for few more minutes or till raw smell is gone. Watch closely to prevent burning.  Add cayenne powder and saute for few more minutes. Turn off heat and let it cool down. Add coarsely ground mustard seeds, brown sugar, followed by vinegar.

Let mixture cool down completely.  Add prepared vegetables.  Add salt to taste and adjust seasonings.

Pickle is ready to eat immediately.  I like to store it in the refrigerator. 

*Reduce if you prefer mild.  Also, perfectly fine to substitute with paprika for a much milder version.

Vegetables Drying!

Pickle is ready!