Atchar is a pickle that is fermented but not cooked.

INGREDIENTS

• 1 cup cauliflower, cut into florets
• 1 cup carrots, peeled and thinly sliced
• ½ cup shredded cabbage
• ½ cup green beans, sliced diagonally
• 2 tablespoons of coarse salt
• 2 tablespoons of sugar
• 1 cup white vinegar
• 1cup vegetable oil
• 1 tablespoon pickle masala

INSTRUCTIONS

Place vegetables in a bowl and sprinkle with salt and sugar. Massed the sugar and salt into the veggies until lightly bruised. This will help the flavours absorb more easily for a tasty atchar. Whisk together the vinegar, oil and pickle masala and pour over the vegetables. Combine well using your hands. Tightly pack the vegetables into sterilised glass jars, pushing them down with your fingers. Fill the jars to the top. Pour the pickling liquid into the jars to cover the vegetables. Turn the jars upside down to distribute the liquid evenly. Store overnight at room temperature and refrigerate after the first day. It can be kept for around 6 months in the fridge.