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(489) Pickled Carrot and Zucchini


When we are using Lemon juice and salt for the pickling vegetables, fermentation introduces beneficial probiotics that improve gut flora. Carrots are high in beta-carotene (vitamin A precursor), which supports skin, eyes, and immunity. Zucchini (green and yellow) contain lutein, zeaxanthin, and vitamin C—protective antioxidants against inflammation and aging. Excellent low-calorie side dish. but contains essential nutrients like potassium, fiber, vitamin K, and magnesium. High water content keeps the body hydrated. Beta-carotene in carrots and vitamin C in zucchini are to support healthy, glowing skin.

Ingredients

  • 500 g Carrot.
  • 250 g Green Zucchini
  • 250 g.Yellow Zucchini
  • 8 Lemon juice Cubes.
  • 2tsp. Salt.
  • ¼ tsp. Yellow Mustard seeds powder.(Optional)

Method

  1. Wash and peel Carrots, Green Zucchini and Yellow Zucchini.
  2. Cut all three in 1-2 inches long spears.
  3. With the help of rolling board and it’s pin, make a powder of mustard seeds. Fill this powder in empty tea bag or  make a muslin cloth potli.
  4. In a mixing bowl mix all three vegetables and marinate it with salt and lemon juice. Keep the mustard seeds powder potli inbetween the marinated vegetables.
  5. After 24 hours  stir well and transfer sq the whole content in air tight glass jar.
  6. Store it in refrigerator for 10-12 days.
  7. Serve with your meals but serve it with love and smile.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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