I love pickles. I can eat pickle with anything. I love making them too. This one has been on my to make list since long. I never knew whom to ask about it. Two days back I was getting so bored at night and I couldn’t sleep. So, perfect thing was to go to kitchen and see what to cook. It was around 2 am…. I got carrot, cauliflower, raddish and lemon. I got started then…


  1. Carrots                                          1, sliced into thin and long peices
  2. Cauliflower                                   1/2 cup, cut into small florets
  3. Lemon                                           1, cut into long and thin pieces
  4. Lemon juice of 2-3 lemons
  5. Radish                                           1/2, peeled and sliced into thin and long pieces
  6. Til oil (Sesame oil)                      5-6 tbsp
  7. Rai (Mustard seeds)                   1-1/2 tsp
  8. Jeera (cumin seeds)                   1tsp
  9. Fennel seeds (saunf)                  1tsp
  10. Fenugreek seeds                          1/2tsp
  11. Asafoetida                                     1-1/2 tsp
  12. Corriander seeds                         1/2 tsp
  13. Turmeric powder                        3 tsp
  14. Red chilly powder                       4-5 tsp
  15. salt to taste


  • Wash and cut all the vegetables.                                                                                                                                                                                                                
  • Add til oil in a kadhai (Pan) and mustard seed, cumin seeds, fennel seeds, corriander seeds and fenugreek seeds. Once they crackle add the asafoetida and soon add turmeric powder and add the cut lemon pieces. Let the lemon cook well.
  • Add all the cut vegetables. On a high flame saute it for 1 minute and add chilly powder and salt.
  • On a medium flame let it cook for 3-5 minutes. Before turning off the gas, turn the heat to high and saute again for 3 minutes. Turn off the gas and add the lemon juice.

  • Let it set for one day. Store in a clean and dry glass jar and keep refrigerated.

  • Enjoy the pickle with roti (Indian bread) or curd rice.


  • Cook the lemon well, other wise it may taste bitter.
  • Do not let the turmeric burn, be quick in adding the ingredients.
  • Check the salt for the pickle only the next day after preparation.
  • Store in clean and dry glass jars or bottles and in the refrigerator only. Since, home made pickles don’t contain preservatives try preparing in small quantities.