Carrot & Radish Pickle

Let's Cook

1. Step 1.

   Place the carrot batons and radish halves in a bowl, cover with boiling water, and let sit for 10 minutes to soften slightly.

2. Step 2.

   While the vegetables soak, heat the vegetable oil in a small saucepan over medium-low heat until hot. Remove the pan from the heat, then stir in the crushed fenugreek seeds, mustard seeds, asafoetida, and ground turmeric. Set the spiced oil aside to cool completely.

3. Step 3.

   Drain the carrots and radishes in a colander, then transfer them to a sterilized large jar. Add the sugar and salt, and stir well to combine.

4. Step 4.

   Once the spiced oil has cooled, pour it over the vegetables in the jar. Add the lemon juice, stir again, and taste for seasoning, adjusting salt or lemon if desired.

5. Step 5.

   The pickle can be eaten immediately, but for best flavor, let it sit in the refrigerator for a few days to allow the flavors to meld. Stored in the fridge, it will keep for 10–12 days.