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)


  1. Wash And Clean Carrots, Ginger, Turmeric, And Green Chilies.
  2. Allow The Veggies To Air Dry Overnight Or Minimum Of An Hour.
  3. Slice The Carrot Lengthwise And Make Julienne Of Ginger, Turmeric, And Chilies
  4. Take Flat Pan. Dry Roast Carom And Fenugreek Seeds.
  5. Grind Into Fine Powder.
  6. Take A Wok. Add Mustard Oil Or Olive Oil.
  7. Once It Reached The Smoking Point, Add In Asafoetida.
  8. Now Add Green Chilies, Ginger, Turmeric And Carrots. Stir Them For A Minute.
  9. Make Space In The Center Of A Pan. Add In Dry Spices Except Mustrad Powder And Salt.
  10. Saute On Medium Flame For 3-4 Minutes.
  11. Now Add Rai Kuria Or Mustard Powder And Salt. Cook For A Minute.
  12. Switch Off The Flame.
  13. Cover With A Lid For 5 Minutes,
  14. Take Out Lid And Once It Cool, Pour In Vinegar. Mix Well.
  15. Store In An Air Tight Jar.  Its Ready To Eat.
  16. 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.
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