Carrot Beet Pickle

1. 1

   Mix the carrot, beets and salt together.

2. 2

   Heat the oil in a pan

3. 3

   Splutter mustard seeds and add fenugreek.

4. 4

   Add the other ingredients and saute.

5. 5

   Add this to the carrot beet mixture along with hot vinegar water and mix well continuing boiling for 5 minute

6. 6

   This will not stay more than a week even more if refrigerate.

No additional tips available.