Probiotic Mix Vegetable pickle
A seasonal pickle made of mixed vegetables and roots – with a tangy twist of cracked mustard.
Pickling involves soaking foods in an acidic liquid to achieve a sour flavor;
when foods are fermented, the sour flavor is a result of a chemical reaction between a food’s sugars and naturally present bacteria — no added acid required. And even though vinegar is a product of fermentation, pickled foods are not fermented by default, as they don’t produce the same probiotic and enzymatic qualities of fermented foods.
- 500 Grams Washed And Peeled Carrots
- 100 Grams Washed And Cleaned Chilies
- 50 -75 Grams Fresh Yellow Turmeric (Optional)
- 50 -75 Grams Fresh Ginger (Optional)
- 1/4 Cup Cracked Mustard Seeds (Rai Kuria)
- 1.5 Teaspoon Red Chili Powder (According To Taste)
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Fenugreek Seeds
- 1.5 Teaspoon Carom Seeds
- 2 Teaspoon Salt (Adjust To Taste)
- A Pinch Of Hing (Asafoetida)
- 1/2 Cup Mustard Oil Or Olive Oil
- 1/4 Cup Vinegar (Used As A Preservative And Flavoring Agent)
- Wash And Clean Carrots, Ginger, Turmeric, And Green Chilies.
- Allow The Veggies To Air Dry Overnight Or Minimum Of An Hour.
- Slice The Carrot Lengthwise And Make Julienne Of Ginger, Turmeric, And Chilies
- Take Flat Pan. Dry Roast Carom And Fenugreek Seeds.
- Grind Into Fine Powder.
- Take A Wok. Add Mustard Oil Or Olive Oil.
- Once It Reached The Smoking Point, Add In Asafoetida.
- Now Add Green Chilies, Ginger, Turmeric And Carrots. Stir Them For A Minute.
- Make Space In The Center Of A Pan. Add In Dry Spices Except Mustrad Powder And Salt.
- Saute On Medium Flame For 3-4 Minutes.
- Now Add Rai Kuria Or Mustard Powder And Salt. Cook For A Minute.
- Switch Off The Flame.
- Cover With A Lid For 5 Minutes,
- Take Out Lid And Once It Cool, Pour In Vinegar. Mix Well.
- Store In An Air Tight Jar. Its Ready To Eat.
- It Tastes Better If Kept In SunLight For 3 Days.
Pickles made in vinegar will not hold nearly as much beneficial bacteria potential as fermented pickles. Fermented pickles are considered a probiotic food, which means they contain beneficial strains of bacteria that, if consumed often, can contribute to the population and diversity of our gut microbiome.