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Easy Mixed Vegetable Pickle (Lemon, Carrot, Cucumber) Recipe
This recipe makes a quick, tasty, and long‑lasting mixed vegetable pickle featuring carrot, cucumber, lemon, ginger, and green chilies. Whole spices are tempered in mustard oil, then turmeric, red chili powder, salt, black salt, citric acid and a touch of sugar are added, allowing the pickle to be ready in a day and stored in the fridge for several days.
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Critical Success Points
- • Do not overheat the oil, or the whole spices will burn.
- • Stir immediately after adding powdered spices to avoid burning.
- • Keep the jar completely clean and dry to prevent spoilage.
Safety Warnings
- • Hold the pan by its handle and keep the heat at medium to avoid burns from hot oil.
- • Turn off the gas immediately after adding whole spices to the oil, otherwise the spices may burn.
- • Use clean hands or a clean spoon when transferring the pickle to the jar to prevent bacterial contamination.
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