Beetroot – ¼ kg
Carrot – 3 nos
Turnip – 5 nos
Dill – 1 nos
Pepper corns – 2 tbsp
Kashmiri chili – 6 nos
Sugar – 200 grams
Vinegar – ½ liter
Salt – to taste
Water – 1 liter
- Prepare your mise en place. While choosing your turnips, make sure they are the younger once as they will not be fibrous.
- Wash all the vegetables and dry them. With a vegetable peeler, peel the carrots, beetroot and turnips and clean the dill.
- Cut the carrots, beetroot and turnip into bite size fingers.
- To a pot, add in the water, salt, vinegar and sugar and bring the mixture to a boil. In a meantime, take two glass which has tight lids. Place half the bundle of dill in each jar. Add a tablespoon of peppercorns and three Kashmiri chilies to each jar. Top one jar with only the carrots and turnips, while in the second place only the beetroot. I do this so that the vegetables retain their own colors.
- Once the jars are full, pour the boiling vinegar and water mixture into each jar, filling it to a centimeter below the brim. Let them cool down to room temperature before storing the jars in your fridge about three days before the pickles can be served.