A little pickle with simple dal and rice can completely transform a meal. And when there are no vegetables cooked at home, pickle becomes the easiest and tastiest companion to roti or paratha. Traditionally, pickles are preserved in a lot of oil so they last for months or even a year. But winter brings with it a special kind of pickle—one that is made with water instead of oil. Once you taste it, its fresh, tangy flavour stays on your tongue for a long time.
This is a winter-special water pickle made from seasonal vegetables like carrots, radish, and green onions. It is light, fermented, and refreshing—very different from heavy, oil-based pickles. Let’s learn how to make it at home.
Ingredients required
– 2 carrots
– 150 grams green onions (spring onions)
– 1 radish
– 2 teaspoons coarsely ground mustard seeds
– 2 teaspoons ground yellow mustard seeds
– 1 teaspoon red chilli powder (adjust to taste)
– A pinch of turmeric
– Black salt and white salt to taste
– 2–3 teaspoons mustard oil
– 1/4 teaspoon asafoetida (hing)
– Filtered water (as required)
How to make winter water pickle
First, wash and peel the carrots and radish. Cut them into small, bite-sized pieces. Clean the green onions thoroughly and chop them finely.
Take a clean, dry glass jar and add the chopped carrots, radish, and green onions. Add the coarsely ground mustard seeds and the yellow mustard powder.
Now add asafoetida, red chilli powder, turmeric, black salt, and white salt. Mix everything well. Add 2–3 teaspoons of mustard oil and stir once more so the spices coat the vegetables evenly.
Finally, pour filtered water into the jar, leaving a little space at the top. Close the lid tightly and keep the jar in a warm place for at least three days to allow fermentation.
After three days, the pickle will be ready to eat. You can enjoy it with dal-rice, roti, or paratha. Many people also like to drink the tangy water separately.
Why this pickle is good for you
This water-based pickle works much like kanji. It is light, fermented, and great for digestion. Its taste is mildly sour, slightly spicy, and very refreshing. Because it contains very little oil, it is easier on the stomach compared to traditional pickles.
