How to make Punjabi style Vegetable Pickles?

The vegetables are cleaned, and blanched, and pickled in a mix of spices, oils, and acids (Vinegar or Lime juice)

The ingredients depend on the tartness and sweetness of the the exemplar. A typical list of ingredients follows:

Ingredients

Ingredients Guide for Punjabi Pickles | What are cracked spices?

For 2 pounds of vegetables, you need a total of 1½ cup of fluids (Oil + Vinegar + Lime Juice)

1. Exemplar: 2 pound Pre-cooked or blanched

Typical vegetables are: Bitter Gourd (Karela), Cabbage, Carrots, Cauliflower, Garlic cloves, Ginger, Garbanzo beans canned, Natal plum (Karonda), Onions, Red Kidney beans canned, Serrano, Turnip

2. Serrano: 6

In India, hot fresh green chili peppers are added to the exemplar routinely. I will substitute with Serrano that are widely available in United States.

3. Mustard oil: ¾ Cup

4. Fenugreek seeds: 1½ teaspoon

5. Fennel Seeds cracked: 1½ Tablespoon

6. Black Mustard seeds cracked: 1 Tablespoon

You may substitute Black Mustard seeds with Brown mustard seeds, but not with white mustard seeds. Cracked Black mustard seeds are readily sold in Indian stores

7. Turmeric powder: 1½ teaspoon

8. Nigella seeds (Kalonji): 2 teaspoon

9. Crushed Red Pepper flakes: 1½ Tablespoon

The pepper seeds really add to the eyes appeal

10. Black Peppercorn cracked: 1 Tablespoon

11. Sea Salt 2 Tablespoon

12. White Vinegar 5% acid: ¾ Cup

Fresh Lime Juice from 4 Limes may be substituted for vinegar in many applications.

Method

Blanching Vegetables

1. In a large pan, bring 2 gallons of water to a boil. Add vegetables. Cover pot. Bring to a boil. Scald for 2 minutes as required. Drain in colander. Turn on cold water tap for three minutes to cool off vegetables.

2. Use paper towel to dry out vegetables and Serrano.

3. Scatter Produce in a single tier in a cooking sheet

4. Preheat oven to lowest setting about 200º F. Put the baking tray in the oven. Leave the door ajar about 2 to 3 inches. Remove the baking tray after 45 minutes or till produce is dry

5. Acidify vegetables and Serrano and lime juice or vinegar Role of Acids in Indian Pickles, How to acidify

6. Heat Mustard oil to smoking point. Turn off heat. Add to pickle mixture

7. Transfer contents to sterilized jar. Close the lid tightly.

9. Cure the pickle in sunlight for seven to ten days.