As soon as November arrives, a gentle chill fills the air and markets overflow with colorful vegetables—carrots, cauliflower, radishes, turnips, beets, and leafy greens. Among all winter delights, nothing matches the taste of a mixed pickle made the traditional way — just like your grandmother’s recipe.

The tangy, spicy aroma of freshly made pickle, paired with hot parathas, makes every winter meal unforgettable. Beyond its flavor, this pickle also keeps the body warm and helps with digestion. That’s why, in earlier times, families used to prepare enough pickle during winter to last the whole year.

While carrot, radish, and amla pickles are common, today we’re sharing a special mixed pickle recipe made from five winter vegetables — a perfect blend of taste, health, and tradition.

Ingredients for 5-Vegetable Mixed Pickle

• Carrot – 250 g (peeled and cut lengthwise)

• Radish – 200 g (thinly sliced)

• Amla (gooseberry) – 200 g (seed removed and cut into pieces)

• Turnip – 150–200 g (peeled and cubed)

• Garlic – 25–30 cloves (peeled)

• Salt – 2½ to 3 tbsp (to taste)

• Turmeric powder – 1½ tsp

• Red chilli powder – 2½ tbsp

• Mustard powder (roasted & ground) – 4 tbsp

• Fenugreek (roasted & ground) – 1 tsp

• Fennel seeds – 1 tsp

• Kalonji (nigella seeds) – 1 tsp

• Asafoetida (hing) – a pinch

• Mustard oil – 250–300 ml (enough to cover the pickle)

• Lemon juice or vinegar – ½ cup (optional, for quick preservation)

Step-by-Step Recipe

Step 1: Prepare the Vegetables

Wash, peel, and cut all vegetables evenly. Remove amla seeds and slice them. Spread all the chopped vegetables on a clean cloth and dry them in sunlight for 6–8 hours to remove excess moisture. This step ensures the pickle stays fresh longer.

Step 2: Prepare the Masala

Lightly roast mustard, fenugreek, and fennel seeds. Let them cool, then grind them coarsely. Mix in turmeric, red chilli powder, and hing. This aromatic masala will define the taste of your pickle.

Step 3: Mix the Vegetables and Spices

Place the sun-dried vegetables in a large bowl. Add salt and the prepared masala. Mix thoroughly. Pour in lemon juice or vinegar if using.
Now heat mustard oil until it just begins to smoke, then let it cool slightly (around 40–50°C). Pour this warm oil over the vegetables and mix everything well.

Step 4: Store the Pickle

Take a clean, completely dry glass jar. Add a layer of oil and spices at the bottom, then add the vegetable mix. Repeat the layering process until the jar is full. Make sure all vegetables are fully submerged in oil.

Step 5: Let it Mature

Keep the jar in a sunny spot for 7–10 days, shaking it gently every day to mix the oil and spices evenly. If you’ve added lemon or vinegar, the pickle will be ready in just 3–4 days.

Once done, store it in a cool, dry place. Always use a dry spoon while serving to prevent spoilage. Properly stored, this pickle will stay good for up to a year — and taste even better with time.