You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Raita | Punjabi Chutney | Achar > Mixed Vegetable-water Pickle Mixed Vegetable-water Pickle by Tarla Dalal This is one of Delhi's most popular winter pickles. Large glass jars of this pickle are often sold at street corners. An assortment of fresh winter vegetables, fresh green garlic in tangy mustard flavoured water makes my mouth water just to think of it. Special "black" carrots available in winter enrich the colour of the "water" in this pickle to a glorious beet colour. Unable to find the bleeding "black" carrots, I have substituted them with ordinary red carrots. I often replenish the vegetables in this pickle as they get eaten. Fresh green peppercorns with their stalks can be added if they are in season. This pickle stays well for 8 to 10 days. It will get sour as time passes, you may need to add some sugar as that happens. One way to slow its deterioration is to refrigerate it. 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Close 23 Jul 2009 This recipe has been viewed 44104 times Mixed Vegetable-water Pickle recipe - How to make Mixed Vegetable-water Pickle Tags North Indian Vegetarian FoodPunjabi Raita | Punjabi Chutney | Achar Pickles / AcharOil free Achaar Storage upto 10 days: At room temperature. Preparation Time: 10 mins Maturing Time: 1 to 2 days. Cooking Time: 5 mins Total Time: 15 mins 4Makes 4 servings Show me for servings Ingredients 1 cup carrot juliennes1 cup cauliflower florets1/2 cup shallots (madras onions)3 to 4 green peppercorns with stalks (optional)4 tbsp chopped fresh green garlic (hara lehsun) or garlic (lehsun) , peeled2 tbsp split mustard seeds (rai na kuria)1/2 tsp turmeric powder (haldi)2 tbsp chilli powder8 to 10 black peppercorns (kalimirch)3 tsp nigella seeds (kalonji)1 tsp asafoetida (hing)2 tsp split fenugreek seeds (methi na kuria)1 tbsp salt Method Main procedureIn a large bowl, combine all the ingredients and mix well.In a pan, boil 1 cup of water. Cool completely and add to the prepared pickle.Bottle in a sterilised glass jar and keep aside to mature for 1 to 2 days.Store refrigerated for upto 1 month. TipsYou can add 1 teaspoon of sugar to the pickle, if it becomes sour. Nutrient values (Abbrv) per servingEnergy22 calProtein0.8 gCarbohydrates4.3 gFiber1.7 gFat0.1 gCholesterol0 mgSodium1955.7 mgClick here to view calories for Mixed Vegetable-water Pickle