Perfect Homemade Cauliflower PickleVeg

1

Cut the cauliflower into small florets after removing the stem.

2

Take a large bowl of water and add salt. Mix well and soak the cauliflower florets for 10 minutes.

3

Wash the cauliflower thoroughly and rinse once again with clean water.

4

Boil water in a pot and add the cauliflower florets. Cover and blanch for 3 minutes.

5

Drain the florets using a strainer to remove excess water.

6

Spread the florets on a clean cotton cloth and dry them in sunlight for 2–3 hours.

7

Heat mustard oil until slightly smoky and let it cool slightly.

8

In a large bowl, add cauliflower florets, salt, mustard powder, fennel seeds, fenugreek powder, turmeric powder, red chilli powder, hing, and vinegar.

9

Pour the mustard oil and mix everything thoroughly.

10

Transfer the pickle to an airtight container.

11

The pickle can be eaten immediately, but tastes best after 3 days when the spices are fully absorbed.

12

Stir once with a dry spoon on the second day.