A spicy, crunchy, and sour homemade veggie pickle you’ll want to put on everything.
Hey There!
This Tangy Mixed Vegetable Pickle is the kind of recipe that makes your kitchen smell amazing the second you start making it.
It’s bold, punchy, and full of flavor—basically, it brings any plain meal to life. I grew up watching my mom and aunties make big jars of this stuff, and now I do the same.
The best part? It’s actually easy once you get everything chopped and ready.
Perfect with rice, dal, paratha, or just on its own (yep, I’ve done that).
What You’ll Need
- 1 cup carrots, peeled and chopped into thin sticks
- 1 cup cauliflower florets, small and bite-sized
- ½ cup green beans, cut into 1-inch pieces
- 1 lemon, sliced thin and seeds removed
- 4-5 green chilies, slit lengthwise
- 2 tablespoons mustard seeds
- 1 tablespoon fennel seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon turmeric powder
- 2 tablespoons red chili powder (adjust to taste)
- 1 tablespoon salt
- 1 teaspoon sugar (optional, for balance)
- ½ cup mustard oil (or any neutral oil if preferred)
- ¼ cup white vinegar
Why I Love This Recipe
There’s something special about making your own pickle. It feels like you’re bottling up sunshine and spice.
- It’s full of flavor – tangy, spicy, and a little crunchy.
- It lasts for weeks – just store it right and it gets even better.
- Totally customizable – use whatever veggies you’ve got.
- No need to cook everything – just a light sauté and done.
This recipe has traveled generations in my family, and every batch tastes just a little different. That’s the fun of it.
Servings & Time
Makes: 1 large jar (about 10 servings as a side)
Prep Time: 20 minutes
Cook Time: 5 minutes
Rest Time: 24 hours (for flavor to develop)
Why This Recipe Works (Quick Science)
- Mustard oil adds a sharp, nutty flavor and acts as a preservative.
- Vinegar + salt help preserve the vegetables and deepen the tang.
- Turmeric and chili powder not only add color and heat but also have antimicrobial properties.
- The light cooking helps release flavors without over-softening the veggies.
Meal Plan Ideas
- Serve with rice and dal for a cozy dinner
- Add it to your lunch thali with roti, sabzi, and yogurt
- Top it on avocado toast for a spicy twist
- Toss it with boiled potatoes for a quick chaat
- Use it in a wrap or sandwich to boost flavor
Common Mistakes
- Overcooking the veggies – You want crunch, not mush.
- Using wet utensils – Always use dry ones to avoid spoilage.
- Skipping the resting time – Letting the pickle sit for a day is key for flavor.
- Not sterilizing the jar – This can make your pickle go bad quickly.
What to Serve With
- Plain rice and ghee
- Dal or curry
- Paratha or thepla
- Yogurt and roasted papad
- Savory oatmeal or khichdi
Tools You’ll Need
- Large mixing bowl
- Frying pan
- Dry glass jar with lid
- Measuring spoons
- Wooden spoon
Substitutions & Variations
- Swap mustard oil for sesame or peanut oil
- Add radish or turnip for extra crunch
- Use apple cider vinegar instead of white
- Add a pinch of asafoetida (hing) for more depth
- Skip green chilies if you want it milder
Make Ahead Tips
- Chop veggies the day before and keep them in the fridge.
- Toast and grind spices ahead for easy assembly.
Instructions
Step 1: Prep the Veggies
Wash, dry, and chop the carrots, cauliflower, and green beans. Slice the lemon and slit the green chilies.
Step 2: Lightly Steam (Optional but helps veggies soak flavor faster)
Steam the veggies (except lemon and chilies) for 3-4 minutes, just until slightly tender but still crisp.
Step 3: Toast the Spices
In a dry pan, toast mustard seeds, fennel seeds, and fenugreek seeds for 1-2 minutes until aromatic.
Step 4: Heat the Oil
Heat mustard oil until it starts to smoke slightly, then turn off heat. Let it cool for a minute.
Step 5: Mix It All Up
In a big bowl, combine steamed veggies, lemon slices, chilies, toasted spices, turmeric, chili powder, salt, sugar (if using), and cooled oil. Add vinegar and mix well.
Step 6: Jar It
Transfer to a clean, dry glass jar. Press it down gently and seal with a lid.
Step 7: Let It Rest
Leave it on the counter (covered) for 24 hours to let the flavors mix and deepen.
Leftovers & Storage
- Store in the fridge once opened. Keeps for 2-3 weeks.
- Use a clean, dry spoon every time.
- Stir gently before serving—spices settle!
FAQ
Q: Can I skip mustard oil?
Yes, but the flavor won’t be the same. Use sesame or peanut oil instead.
Q: Is it super spicy?
It has a kick, but you can reduce chili powder and skip the green chilies to tone it down.
Q: Can I use frozen veggies?
Fresh is better, but you can use frozen if they’re thawed and patted dry.
Final Thoughts
Making your own pickle is one of those things that feels super satisfying—and once you try this recipe, you’ll want to keep a jar in your fridge at all times. It’s bold, fresh, and full of bite. If you try it, I’d love to hear how it turned out! Leave a comment or ask any questions—I’m here to help. 🫶
Want more recipes like this? Just let me know!