Indian Cauliflower, Carrot, Daikon Pickles
Delicious as an addition to a meal or an anytime snack!
- 1 large cauliflower
- 5-7 Carrots
- 2-3 Daikon radishes
- 2 tsp salt
- 1 Tbs cumin seeds
- 2-3 Tbs whole mustard seeds
- 2 tsp fennel seeds
- 1/2 tsp red chili flakes (to taste)
- 1/4 teaspoon turmeric
- 1/8 tsp asafetida
- 1 Tbs lemon juice or vinegar
- 3 Tbs mustard oil or olive oil
Cut the cauliflower in small florets and carrots and daikon in medium-large julienne slices. Wash the veggies and pat dry; spread the cauliflower over a towel for an hour to air dry, ensuring the cauliflower doesn't have any excess water. Mix all the ingredients together with the veggies and let marinate for 2 to 3 hours before serving. Pickles can be refrigerated for about one week.