Indian Style Cauliflower PickleVeg

1

Break the cauliflower into small, uniform florets. Blanch them in boiling water for 2 minutes, then drain immediately. Spread them on a clean cloth and let them air-dry completely for an hour. Moisture is the enemy of a good pickle!

2

In a large mixing bowl, combine the cauliflower florets with turmeric powder, red chili powder, crushed fennel seeds, mustard powder, and salt. Toss well until every floret is coated in the dry spices.

3

Heat the mustard oil in a small pan until it reaches its smoking point. Switch off the flame and let it cool for a minute so the spices don't burn.

4

To the warm oil, add the mustard seeds, fenugreek seeds, dry red chilies, and asafoetida. Let them sizzle and release their fragrance into the oil.

5

Pour the tempered oil over the spiced cauliflower florets. Add the lemon juice or vinegar and mix thoroughly using a clean, dry spoon.

6

Cover the bowl and let the pickle rest for at least 2 hours at room temperature. This allows the cauliflower to release a little moisture and merge with the spices to create a thick, flavorful coating.

7

Transfer the pickle to a sterilized glass jar. While it’s ready to eat, the flavor improves significantly after 24 hours. Store in the refrigerator for up to 10 days.