1 Bunch Carrots
 1 Small Cabbage
 1 Small Cauliflower
 250 g Green Beans
 750 ml Vinegar
 10 ml Garlic Crushed
 2 tbsp Sugar
 50 g Pickle Masala
 1 tsp Jeera Seeds
 1 tsp Mustard Seeds
 750 ml Cooking Oil
 3 tbsp Salt (Salt to Taste)
 1 tsp Plain Chili Powder
 2 tbsp Methie Powder
  Curry Leaves (Just a few leaves)

1

Skin carrots and cut lengthwise and wash.

2

Separate cauliflower and soak in salt water.

3

Break green beans into 4 pieces.

4

Soak vegatables in vinegar overnight.

5

Drain out vinegar.

6

Heat oil, add crushed garlic, curry leaves, jeera seeds and mustard seeds, methie powder and 5 cinnamon sticks.

Allow oil to cool.

7

Pour over vegetables and store in airtight container.

CategoryTags

Ingredients

 1 Bunch Carrots
 1 Small Cabbage
 1 Small Cauliflower
 250 g Green Beans
 750 ml Vinegar
 10 ml Garlic Crushed
 2 tbsp Sugar
 50 g Pickle Masala
 1 tsp Jeera Seeds
 1 tsp Mustard Seeds
 750 ml Cooking Oil
 3 tbsp Salt (Salt to Taste)
 1 tsp Plain Chili Powder
 2 tbsp Methie Powder
  Curry Leaves (Just a few leaves)

Directions

1

Skin carrots and cut lengthwise and wash.

2

Separate cauliflower and soak in salt water.

3

Break green beans into 4 pieces.

4

Soak vegatables in vinegar overnight.

5

Drain out vinegar.

6

Heat oil, add crushed garlic, curry leaves, jeera seeds and mustard seeds, methie powder and 5 cinnamon sticks.

Allow oil to cool.

7

Pour over vegetables and store in airtight container.

Mixed Vegetable Pickle