Crunchy Pickle

By:  Kusum















Special Notes:
Need to refrigerate after 1or 2 days

Ingredients:
1. Cauliflowers...........................2
2. Carrots..................................10
3. Hot serano peppers...............25
4. Cooking oil.............................1/2 cup
5.Corriander powder...................4 Tsp
6.Saunf powder...........................4 Tsp
7.Black mustard seed powder......2 Tsp 
8.Salt...........................................to taste
9.Vinegar.....................................1/2 cup
10.One store bought carrot pickle (Deep's)

Directions:
1. Wash and chop cauliflowers, peel and dice carrots and spread them on a cheese cloth to dry a little. Wash and dice peppers .
2. Place all in a deep bowl and add  rest of the ingredients. Empty the carrot pickle to this. Mix properly and then add salt accordingly.
3.Fill tightly in clean dry jars.
4. Let the bottle sit in a warm place for a day or two before the pickle is ready to eat.
5. Refrigerate to enjoy the crunchy pickle.

Tips:
Keep the inside

top portion of the pickle jar clean all the time to prevent it from spoiling.