Green Beans Carrot Pickles

Summers are the season for pickles. Even if you don’t have ample of raw mangoes, you can still use some veggies and make pickles with the similar spices.
This awesome pickle adds to your meal. The tangy and not overly powerful spicy taste makes your taste buds,”come alive” and you yearn for more of the savoury feeling with the next bite. Totally awesome feeling.

15 servings
1 cup green beans
1 cup thick Julienne sliced carrots
1 tablespoon fennel seeds
1 tablespoon yellow mustard seeds
1/2 tablespoon fenugreek seeds
2 tablespoon apple cider vinegar
1 tablespoon lemon juice
3 teaspoons salt
1 teaspoon sugar
1/2 teaspoon black pepper powder
2 teaspoon red chilli powder
1 teaspoon turmeric powder
1/4 cup mustard oil or regular light sunflower oil
1 teaspoon hing (asafoetida) this is optional
Please check (Measurements)

Process: Wash the beans and carrots and dry them for nearly 1 to 2 hours (I kept them under the sunlight during the morning time). Coarsely ground the fennel, mustard and fenugreek seeds.
Mix all the ingredients together in a clean bowl and with a nicely cleaned spoon. Empty it in a clean jar and close it tightly with a lid and store them near the counter. Mix them twice in a day with a spoon and let them ferment for nearly 3 days.
After three days they are ready to serve and refrigerate.

Note: Pickles need good hygiene for fermentation so its best to put more effort in cleanliness while making and handling them.

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