· 1kg cauliflower
· Salt to taste
· 1tbsp mustard seeds
· 1tbsp carom seeds (ajwain)
· 1 cup mustard oil
· ¼ tsp asafoetida (heeng)
· 2tbsp red chilli powder
· 1tsp ginger powder
· 1 glass jar of 1.5 kg capacity
Cut the bulbs of cauliflower into pieces of your choice, clean and cut the stalk into pieces too. Wash the vegetable properly and drain off the water. Dry the vegetable on a cloth in the sun for one day. After one day rub the leaves in between your palms and spread on the cloth in the room for another two days till it dries properly.
Make a paste of above mentioned ingredients in oil and mix the vegetable in the paste in such a way so that it is covered properly with the spices. Put it in the jar; cover the mouth of jar with cotton cloth and close the jar tightly with the lid.
Put the jar in the sun for seven days on a terrace/balcony and for another 10 days in the room (under fan). Pickle is ready to serve! But do not put your finger or hand in the pickle, instead use a spoon because it decays by the action of microbes present in our hands.