🥕🥬 Carrot and Cabbage Pickle (Quick Homemade Style)
A crunchy, tangy pickle made with simple vegetables—popular as a side dish with rice, roti, or paratha.
🧂 Ingredients
- 1 cup carrots (julienned or thin sticks)
- 1 cup cabbage (thinly sliced)
- 2–3 green chilies (optional)
- 3–4 garlic cloves (sliced)
- 1 tsp salt
- 1 tsp sugar (balances taste)
- ½ cup vinegar (white or apple cider)
- ½ tsp mustard seeds (optional)
- ½ tsp red chili flakes or powder
- 1–2 tbsp oil (optional, for flavor)
🔥 Instructions
1. Prep vegetables
- Wash and dry carrots and cabbage well
- Slice thin for better crunch and absorption
2. Light salt soak (optional but helpful)
- Mix vegetables with salt
- Let sit for 15–20 minutes
- Drain excess water (keeps pickle crisp)
3. Mix pickle
- Add carrots, cabbage, garlic, chilies
- Add vinegar, sugar, chili flakes
- Mix well
4. Tempering (optional flavor boost)
- Heat oil lightly
- Add mustard seeds until they pop
- Pour over mixture and mix
5. Rest time
- Store in a clean jar
- Let sit for 12–24 hours for best flavor
🧊 Storage
- Keep refrigerated for longer shelf life
- Stays good for 1–2 weeks (if clean jar is used)
🍽️ Serving ideas
- With rice and curry 🍛
- With paratha or roti 🫓
- As a crunchy side with grilled meat 🍗
🧾 Result
A spicy, tangy, crunchy pickle that enhances almost any meal.
If you want, I can also give you:
- Pakistani-style instant achar 🌶️
- Mango or chili pickle recipe
- Or no-vinegar fermented version 👍
