CARROT & MUSTARD PICKLE

We all have favorite foods and pickles. This one is mine... A Sindhi pickle of carrots, mustard, and garlic... a favorite in our household. I don't know of a single Sindhi who doesn't like this pickle. It's that good. The traditional recipe calls for a lot of mustard and oil... and that's how my mom and grandma make it. I like it to be more water-based so I go easy on the mustard, oil, and salt! I also use mustard powder sometimes and it tastes just the same. Here's my recipe. Hope you enjoy it!

Image of carrot pickle

INGREDIENTS

  • 6-8 medium-sized carrots

  • 2 tsp. black mustard powder

  • 1.5 tbsp. mustard oil

  • 4 cloves garlic (big ones)

  • 2 dried red chillies (powdered coarsely)

  • 3 caps apple cider vinegar

  • 1 cup water

  • 1 tsp. salt

METHOD

  1. Mix all ingredients using a spoon in a bowl. Taste the salt.

  2. Pour into a clean jar (cleaned using the boiling water method). Make sure there is enough water to almost cover the pickle.

  3. Cover the lid and keep in sunlight or by the window sill for 7 days. You can also refrigerate the pickle instead.

  4. Make sure you shake the jar open it after three days to let the pickle breathe.

  5. On the seventh day, taste the carrots. If el dante, keep aside on the counter or in the refrigerator.

  6. Enjoy as a mini side with your meals.

You can make this pickle during a season when carrots are abundant, which is typically autumn and winter in New York. In these seasons, the weather is colder and the sun's energy doesn't feel too warming. This is a great pickle for the entire year but particularly transition seasons and early spring when your sinuses get clogged too often.

NOTE: This pickle is great for keeping your sinuses clear, stimulating your appetite, and providing your gut with good gut bacteria. Go easy on the chillies if you don't like it too spicy.