Delhi-Style Carrot and Beet Quick Pickle

1. Bring Water to Boil

Bring 4.5 quarts of water and 1.33 tablespoons of salt to a rolling boil in a large pot.

2. Crush Mustard Seeds

While the water heats up, crush 4 tablespoons of black mustard seeds using a heavy mortar and pestle or an Indian grinding stone. Ensure the seeds are at least split in half.

3. Prepare Vegetables

Peel and prepare the carrots and beets. Quarter the peeled carrots lengthwise and halve them again. Peel the beets and cut them into rounds, ensuring uniform sizes.

4. Combine Ingredients in Jar

Place the prepared carrots and beets into a clean 5–6-quart wide-mouthed jar. Carefully pour the boiling salted water over the vegetables, ensuring they are fully submerged. Add the crushed mustard seeds and two hot dried red peppers to the jar. Allow the mixture to cool completely.

5. Stir Daily

Once cool, stir the mixture with a clean wooden spoon, cover the jar, and label it with the date. For the next 7 days, stir the pickle daily using a clean wooden spoon to evenly distribute the flavors.

6. Ready to Serve

After 7 days, your Delhi-Style Carrot and Beet Quick Pickle is ready to serve. For the best experience, cool the pickle in the refrigerator before serving.