Cauliflower and turnip pickle

Ingredients

1 large cauliflower, cut into small bite-sized pieces
3 small turnips, cut into small pieces
15g black mustard seeds, small variety
15g yellow mustard seeds
2 tsp turmeric powder
2 tsp red chili powder
salt to taste (I added 5 tsp)
2 tbsp white vinegar
2 tbsp mustard oil

Method

1. Boil water in a large pan big enough to hold the cauliflower.
2. Once the water comes to a boil, switch the stove off. Add cauliflower pieces to it and remove it after one minute.
3. Now add turnip to the same water and remove after one minute.
4. Turn the cauliflower and turnips onto a large tray lined with tea-towel and leave to dry for 3-4 hours until the excess moisture from the vegetables has been absorbed by the tea towel.
5. Next, heat the mustard oil in tempering ladle (or, in a small pan) and allow to cool down to room temperature.
6. After the vegetables are ready, transfer them to a large bowl that is completely dry. Wipe with a cloth just to make sure.
7. Grind the dry ingredients together. I use a coffee grinder.
8. Add this spice mix to the cauliflower and turnip. Add the spice mix gradually while mixing it into the  cauliflower and turnip. I find that my fingers work better than a ladle or spoon here in making sure that each pice of cauliflower and turnip is coated with the spice mix.
9. Now mix in the vinegar and mustard oil (room temperature). Taste the masala for salt and chili and adjust as per your taste. Cover the bowl with a lid that is completely dry. (I leave the pickle like this for a day or two in order to mix it around with a spoon every now and then. Make sure that the spoon is completely dry. Any water could spoil the pickle so I even keep it away from heat like a stove for the next two days which could cause condensation inside the bowl).
10. The jars that you are going to use for the pickle, make sure that they are completely clean and dry.
11. Additional precaution, pour 1/2 tsp of white vinegar into the jar, close the lid and shake the bottle to coat all sides of the jar with the vinegar.
12. Transfer the pickle to the jars. It is ready to eat in 3-4 days usually when the bitterness of the mustard seeds is gone and it acquires a tangy and sour taste. 

Blanched cauliflower and turnip

Chilli and turmeric powders

Black and yellow mustard seeds

Spices ground together

After mixing spices into the cauliflower and turnip

Ummmm! 

After adding oil and vinegar to cauliflower and turnip 

Broccoli pickle

Ingredients

1 large head of broccoli
25-30, thai red chillies
4-5 cloves, garlic
3 tbsp vinegar
4 tbsp extra virgin olive oil
Salt to taste ( I added 4 tsp)

The above quantities are a basic guideline. You will need to adjust the seasonings as per your taste in the next 2-3 days. If you like it really spicy, add more red chillies. 

Method

1. First, cut the entire stem off as close to the florets as possible.
2. Now, slice the stem into 1/4 inch roundels and then cut them length-wise into 1/4 inch strips. You   can cut the stem into any shape you like really, just that they should be tiny bite-sized.
3. Cut the broccoli head into small pieces.
4. Rinse well under running water and then leave it in water for 30 minutes or so.
5. In the meanwhile, wash and dry the red chilies and chop them finely.
6. Chop the garlic into small pieces. The size you would like to eat.
7. Drain off the water from the broccoli and leave to dry on a large tray lined with a kitchen towel to absorb excess moisture from the broccoli and dry out a bit.
8. Transfer the broccoli to a large bowl.
9. Add the chilies, garlic, salt, vinegar and olive oil.
10. Mix it all together well and give it a taste. Adjust salt, vinegar and oil as per your taste.
11. Leave the broccoli in the bowl for a day or two and keep mixing it every now and then. Adjust salt and vinegar to taste. 
12. Take a clean and dry glass jar. Pour 1/4 tsp of white vinegar into it, close the lid and shake the jar to coat all sides of the jar with vinegar. Now transfer the pickle into the jar.
13. The pickle is ready to eat when the broccoli has softened a bit, and all flavors have come together.