November 29, 2017


Black carrot - 250 gms
Vinegar - 1 cup
Sugar - 1 cup
Black salt - 1/2 tsp
Ajwain seeds - 1/2 tsp
Aniseed - 1/2 tsp
Salt to taste


  • Scrap the carrots and cut into 2" long matchsticks.
  • Heat a pan of water and add salt to it. Add the carrot pieces to the hot water. Switch off the flame.
  • Allow the carrots to remain in the hot water for 10 minutes. Drain and keep aside.
  • Put the drained carrot in glass jar.
  • Heat the vinegar and sugar, and stir till the sugar melts.
  • Mix in the spices and switch off the flame. Allow to cool.
  • Pour this over the carrot sticks and close the lid.
  • Soak the pickle for 2 days before use.

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