Winter vegetables are very juicy, which can be preserved and enjoyed during the off season as well. In Northern India mainly in Punjab, they preserve these veggies by making pickle. I am very much fond of all kinds of pickles right from our traditional non-oily baby mango pickle to Andhra Avakaya and Punjabi mustard oil soaked root vegetables. No meal is complete without pickle. I usually prefer homemade pickles over store bought one and usually stocks lots of varieties for our regular usage. People who know me will surely agree with this. 
In this Pickle we use seasonal Red carrots, radish, cauliflower and Turnip chunks. Which is mixed with assorted spices, salt, jaggery and mustard oil. It is a classic combination with any kind of Indian flat breads.
How I make-
Ingredients:
Carrot – 250 grams (Red or Baby carrots)
Radish – 250 grams
Turnip – 250 grams
Cauliflower – 250 grams
Salt – ½ cup+ 1 table spoon (as needed)
Mustard oil – 50 ml
Refined cooking oil – 50 ml
Garlic cloves – 10
Yellow mustard – 50 grams
Turmeric – 1 + 1 tea spoon
Kashmiri chilli powder – 20 grams
Normal chilli powder – 20 grams
Vinegar – 50 ml
Jaggery – 75 grams
Method:
- Wash, cut carrots, Radish, Turnip into long pieces.
- Remove small florets from cauliflower. Wash and drain.
- Boil 4 to 6 cups of water in a big vessel. Add 1 table spoon of salt and 1 tea spoon of turmeric.
- Blanch cauliflower, radish, Turnip, carrot pieces separately and drain and cool.
- Spread these on a clean towel and keep it under the sun for 1 to 2 hours to remove all the water content.
- If you are keeping and drying it inside the house, please switch on the fan or keep it for long hours, until it is dry.
- Now keep everything ready for pickle masala and seasoning.
- Take one thick kadai, pour oil, when it is hot, add garlic and fry for 2 to 3 minutes.
- Add crushed yellow mustard, fry for one to two minutes.
- Immediately add turmeric and dry veggies. Mix nicely.
- Add both the chilli powders, salt and mix nicely.
- Then add grated jaggery (I have kept the jaggery piece to show) and vinegar.
- Cook until all the masalas and liquid absorb and becomes like a mass.
- Cool the mixture, store this in a clean, dry glass bottle.
- It will set in a weeks’ time and one can relish after that period.
- After it sets, I usually prefer storing it in the fridge to prolong its shelf life.