This mixed vegetable pickle combines carrots, cauliflower and green pepper, quickly cooked under pressure with mustard oil and spices, then left to rest in jars. Mustard seeds and ground red pepper give it a sharp flavor, while mustard oil replaces more familiar cooking oils. Serve a small spoonful at breakfast with paratha or rice.
Heat the mustard oil in the pressure cooker with the lid open. Sauté the mustard seeds until crisp.
Add the carrots, cauliflower and green pepper. Stir in the ground red pepper and turmeric, close the lid and cook under pressure for 4 minutes after the cooker whistles.
Release the pressure before opening the lid. Stir in the lemon juice and salt, then leave the vegetables to cool to room temperature.
Fill clean, dry jars with the cooled pickle and close the lids tightly. Leave to rest for at least 1 day before serving.
Let the vegetables cool completely before closing the jars; filling them while hot can cause condensation and encourage mold. Allergen: contains mustard.
Hardal yağı bulamadığım için zeytinyağıyla yaptım, turşu güzel oldu ama editör notunda söylendiği gibi o keskin, karakteristik koku gerçekten epey azaldı, bir dahaki sefere hardal yağını arayacağım.
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