Vegetable Pickle

To Make Vegetable Pickle




1/3 cup – black salt (sanchal)
2 cups – white vinegar
1/2 cup – carrot cubes
1/2 cup – zucchini cubes
1/2 cup – coloured capsicum cubes
1/2 cup – cucumber cubes
1/2 cup – beetroot slices
2 cloves of garlic (lehsun), crushed
2 green chillies, slit


  1. Make the pickling solution, by boiling 2 cups of water with the rock salt.
  2. Cool and add the vinegar. Mix well and keep aside.
  3. Put all the vegetables, garlic and green chillies into a sterilized jar, fill the jar with the pickling solution and seal with glass or plastic lids.
  4. Store in a cool place for 10 Days before using. Once opened, store in the refrigerator. Unopened pickled vegetables can be kept in a cool, dark place.
  5. Serve at room temperature.