Mixed Vegetable Pickle

The Mixed Vegetable Pickle Recipe brings together seasonal vegetables, aromatic spices, mustard oil, and traditional Indian flavors in one delicious condiment. At craitworld, we believe homemade pickles should preserve both authenticity and freshness. Therefore, this flavorful preparation pairs beautifully with parathas, rice dishes, khichdi, and everyday meals.

Unlike commercially produced pickles, this recipe allows complete control over ingredients and spice levels. Furthermore, the Mixed Vegetable Pickle Recipe delivers bold flavors while retaining the natural taste and texture of fresh vegetables. As a result, every spoonful offers a satisfying blend of tanginess, spice, and traditional goodness.

To maintain freshness and extend shelf life, Crait Sodium Benzoate can be used in approved food-grade quantities. Thanks to its preservative properties, it helps retain quality without affecting the original flavor profile. In addition, home cooks trust Crait Sodium Benzoate for pickles, chutneys, sauces, squashes, and fruit preparations available through craitworld.

Whether prepared during the winter season or enjoyed throughout the year, this Mixed Vegetable Pickle Recipe combines time-tested Indian techniques with modern food preservation practices. Ultimately, it creates a long-lasting homemade delicacy for every family.

Ingredients for Mixed Vegetable Pickle Recipe

• 1 cup carrots, diced
• 1 cup cauliflower florets
• 1 cup green beans, chopped
• 1 cup turnips, diced
• ½ cup green chillies, slit
• ½ cup raw mango pieces (seasonal)
• 1 cup mustard oil

Spice Mix

• 3 tbsp mustard seeds, coarsely ground
• 2 tbsp fennel seeds
• 1 tbsp fenugreek seeds
• 2 tbsp red chilli powder
• 1 tbsp turmeric powder
• 2 tbsp salt
• 1 tsp asafoetida (hing)
• 3 tbsp vinegar
• ½ tsp Crait Sodium Benzoate dissolved in 2 tbsp warm water (use only according to food recommendations)

Step-by-Step Method

1. Prepare the Vegetables

First, wash and cut all vegetables into uniform pieces. Afterwards, pat them completely dry to remove excess moisture.

2. Sun Dry the Vegetables

Spread the vegetables on a clean cloth and sun-dry them for three to four hours. Consequently, the pickle develops a longer shelf life and better texture.

3. Heat the Mustard Oil

Meanwhile, heat the mustard oil until it reaches the smoking point. Then, allow it to cool slightly before use.

4. Prepare the Spice Blend

Combine mustard seeds, fennel seeds, fenugreek seeds, turmeric powder, red chilli powder, salt, and asafoetida in a large bowl. As a result, the flavors distribute evenly.

5. Combine the Vegetables and Spices

Carefully add the dried vegetables to the spice mixture and coat them thoroughly. Furthermore, ensure every piece absorbs the seasoning.

6. Add Vinegar

Pour the vinegar into the mixture and stir well. In addition, the vinegar enhances both flavor and preservation.

7. Prepare the Sodium Benzoate Solution

Dissolve Crait Sodium Benzoate in warm water according to approved food usage guidelines. Meanwhile, ensure the solution becomes completely clear.

8. Mix the Preservative

Add the dissolved preservative evenly into the pickle mixture. Consequently, the Mixed Vegetable Pickle Recipe remains fresh for a longer period.

9. Add Mustard Oil

Pour the cooled mustard oil over the vegetables until they are thoroughly coated. Moreover, the oil helps lock in flavors and protects the pickle.

10. Store and Mature

Finally, transfer the pickle into sterilized glass jars and allow it to mature for two to three days. Afterwards, enjoy the Mixed Vegetable Pickle Recipe with your favorite meals.