Today I am sharing instructions about how to make preserved radish and carrot spicy pickle at home easily in a jar. It is also one of the favorite staff pick during our lunch time with rice and lentil dish. We can store this pickle for upto 6 months. Most of the year, I prepare such 5 to 10 kg of such pickles because everybody loves them. I have also prepared hog plum pickle upto 30 kg in a year. You can visit this link for that recipe. So, here we go instructions on how to make easy Nepali style jar pickle or shisha ko achar /सिसाको अचार . The ingredient quantity I present here can fill upto 3 large size jars so please be careful about how much you want to make.
- White radish सेतो मुला 5 kg
- Carrot गाजर 2 kg
- Green chilly हरियो खोर्सानी 200 gm
- Mustard oil तोरी तेल 1 liter
- Mustard seed तोरिको दाना 200 gm
- Cumin seed जिराको दाना 50 gm
- Garam masala 50 gm
- Coriander powder धनीया धुलो 50 gm
- Turmeric powder बेसार 50 gm
- Salt to taste
We will need at least two days for this process. Step 1-3 needs to be done on day 1 and step 4 onward the next day.
Step 2: Cut washed radish and carrot into cubical thin strips as shown below
Step 3: Now, we have to sun dry these diced carrot and radish for at least a day. In a nanglo or table or a large shallow container, place clean clothes towel, baking paper or clean paper. Then spread the radish and carrot above it. You can leave it out in the sun for one or more days depending on how strong the sun is. The cut pieces should be fairly light once it is dried. Transfer the dried pieces into a large container when you are satisfied with its drying in a day or two.