Sanju cooks...!: 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

Boil water in a large pan big enough to hold the cauliflower.
Once the water comes to a boil, switch the stove off. Add cauliflower pieces to it and remove it after one minute.
Now add turnip to the same water and remove after one minute.
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.
Next, heat the mustard oil in tempering ladle (or, in a small pan) and allow to cool down to room temperature.
After the vegetables are ready, transfer them to a large bowl that is completely dry. Wipe with a cloth just to make sure.
Grind the dry ingredients together. I use a coffee grinder.
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.
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).
The jars that you are going to use for the pickle, make sure that they are completely clean and dry.
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.
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.