Mixed Vegetable Pickle

Wash all the vegetables thoroughly and cut them into uniform 2-inch long thick sticks or florets.

Blanch the vegetables in boiling salted water for 2 minutes, then immediately drain and shock in cold water.

Spread the blanched vegetables on a clean cloth and sun-dry for at least 4-5 hours until all surface moisture is gone.

In a large bowl, mix the ground mustard seeds, fennel, turmeric, red chili powder, and salt.

Heat the mustard oil in a pan until it smokes, then turn off the heat and allow it to cool slightly.

Stir in the hing into the warm oil and then pour it over the mixed spice powder to form a base.

Add the sun-dried vegetables to the spice-oil mixture and toss thoroughly until every piece is well-coated.

Pour in the vinegar, which provides the characteristic professional tang and acts as a preservative.

Transfer the pickle into a sterilized glass jar, ensuring there is enough oil to cover the vegetables partially.

Keep the jar in the sun for 7-10 days, shaking it every day until the vegetables absorb the spicy flavors.