If pickle making intimidates you and you have never tried your hand at it, the recipe I am sharing here is a good one to start with! This seasonal pickle recipe from UP requires little effort and is ready in 2 to 3 days. Once you get used to having home made pickle to spice up your meals you will never want to buy branded pickles.
As long as mooli ( radish) is in season I make this pickle regularly. I make a couple of bottles at a time and when they are about to finish I make another batch. This way it isn't too much work and there is a constant supply. Apart from enjoying the unique pungent taste of the pickle it feels good to know that one is having something that has detoxifying and cleansing properties and is supposed to aid digestion. In India it is also widely believed that mooli helps in recovering from jaundice.
Ingredients:
1 bowl of mooli ( radish)
1 tbsp yellow mustard seeds
1tsp haldi ( turmeric powder)
1/2 tsp red chilly powder
Salt to taste
1tbsp mustard oil
Method: Let's get started. First thing to do is to wash the mooli well and pat it dry.
Grate the mooli and cut thin round slices.
Add salt, red chilly powder, turmeric powder, mustard seeds and mustard oil to the mooli and mix well.
Transfer to a glass bottle and place in a sunny spot on the terrace or verandah for two, three days. If that is not possible just leave it in a warm dry spot inside the house. Shake the bottle few times a day so that all the slices get equally soaked by the juice released by mooli.
After 2 to 3 days the pickle is ready to eat. This pickle stays good for a week to ten days. Generally I keep the bottle in the fridge after it's ready to eat.
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