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This has been a pantry staple in my fridge for years. I often switch up the vegetables to something that is in season like beets or radish. Traditionally raw mango powder or amchur is added for acidity, but since they're not as readily available in New York, I used white vinegar for brightness. Using robust vegetables like carrots and cauliflower will make sure the pickles stay crunchy for at least two to three weeks. Also, using a fine ground chili powder will help emulsify the spices into the oil and vinegar, so use the finest you've got! I hope you'll make it and love it as much as I do! - Rachel

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Ingredients

Prep Time: 15 minutes

Cook Time: 2 minutes

½ cup avocado oil
⅛ teaspoon asafoetida
1 ½ tablespoons Bindu Black Mustard
1 cup chopped carrots
1 cup chopped cauliflower
1 cup chopped radish (optional)
1 tablespoon ginger, minced
1 cup white vinegar
½ tablespoon kosher salt

Methods

In a medium bowl, add carrots, cauliflower, radish (if using), ginger, white vinegar, salt, mix using a spatula and set aside.
In a small pan heat oil on medium heat, add asafoetida, mustard seeds until the seeds crackle about seconds then pour over the above vegetable mixture. Using a spoon quickly mix until everything is well incorporated.
Serve with rice and dal. Store in the refrigerator for up to 3 weeks, after that vegetables will start to break down and won't be crunchy.