Home made Cauliflower pickle

Homemade cauliflower pickle is a crunchy and flavorful addition to meals, perfect for adding a tangy and spicy kick. Here’s a straightforward recipe for making it:

### Ingredients:

– **Cauliflower**: 1 medium head, cut into florets
– **Carrots**: 2, peeled and sliced (optional, for extra crunch and color)
– **Green Chilies**: 4-6, slit lengthwise
– **Mustard Seeds**: 1 tablespoon
– **Fenugreek Seeds**: 1 teaspoon
– **Cumin Seeds**: 1 teaspoon
– **Red Chili Powder**: 2 tablespoons (adjust to taste)
– **Turmeric Powder**: 1/2 teaspoon
– **Asafoetida (Hing)**: 1/4 teaspoon
– **Salt**: To taste
– **Oil**: 3 tablespoons (preferably mustard or sesame oil)
– **Vinegar**: 1/4 cup (or lemon juice, adjust to taste)
– **Sugar or Jaggery**: 1 tablespoon (optional, for a touch of sweetness)
– **Coriander Powder**: 1 tablespoon (optional, for extra flavor)

### Instructions:

1. **Preparation of Vegetables:**
– Wash the cauliflower florets and carrot slices (if using). Ensure they are completely dry.

2. **Blanching (Optional but Recommended):**
– Bring a pot of water to a boil and add a little salt.
– Blanch the cauliflower and carrot pieces for about 2-3 minutes to slightly soften them and reduce raw taste.
– Drain and allow them to cool completely. Pat dry with a clean towel to remove excess moisture.

3. **Preparing the Spice Mix:**
– Dry roast the mustard seeds, fenugreek seeds, and cumin seeds in a pan over low heat until aromatic. Let them cool.
– Grind these roasted seeds into a coarse powder using a spice grinder or mortar and pestle.

4. **Tempering:**
– Heat the oil in a pan over medium heat.
– Add the mustard seeds and let them splutter.
– Add the asafoetida and sauté briefly.

5. **Making the Pickle Mixture:**
– Add the slit green chilies and sauté for a minute.
– Add the red chili powder, turmeric powder, coriander powder (if using), and salt. Mix well.
– Stir in the blanched cauliflower and carrot pieces. Toss to coat them well with the spice mixture.
– Add the vinegar or lemon juice and sugar/jaggery (if using). Mix thoroughly.

6. **Cooling and Storing:**
– Let the pickle cool completely.
– Transfer the pickle to a clean, dry glass jar. Ensure that the vegetables are submerged in the oil and spices.
– Store in the refrigerator. The pickle usually develops better flavor after a few days and can be enjoyed for several weeks.

Enjoy your homemade cauliflower pickle as a tangy side dish with rice, parathas, or any meal!