Punjabi Carrot Pickle

Ingredients:

3 medium carrots peeled

1 medium caulifower stalks removed

1/2 cup salt

1/4 cup red chilli powder

1 tbsp. turmeric

1 cup vinegar

1 cup jaggery grated

Method:

1.Cut carrots lengthwise into four, or six, if very thick.
2.Cut lengths into 1 1/2 inch stubs. Keep aside.
3.Separate cauliflower florets.
4.Break to halves if very big.
5.They should match size of carrot pieces.
6.Add chilli, salt, turmeric. Toss well.
7.Transfer to a clean dry bowl,
8.Keep in sun for 4 days.
9.Heat vinegar till warm.
10.Add jaggery, stir.
11.Heat further till vinegar is very hot, and jaggery has melted.
12.Cool to room temperature. Add to sunned vegetables.
13.Transfer to a clean dry pickle jar, close lid tightly.
14.Marinate in a warm dark place for 5-6 days.
15.Turn well with a spoon;
16.Serve with chappatis, rices or just about anything.