A homage to cherished memories

Growing up in India, I have fond memories of my mom and grandmoms making pickles, relishes, and many other specialties like kala/goda masala, etc., during my school summer break, in April and May. It was the time of the year when the seasons changed from spring to summer. The women in my family united to uphold our annual culinary tradition. It was their special summertime thing to craft recipes that will last all year long. One such treasured recipe is this Instant Spring Vegetables Pickle. Its a homage to those cherished memories and the bounty of the spring season!

A Recipe Preserved Through Generations

While I usually buy Indian pickles from stores, sometimes I enjoy making them at home. The arrival of spring brings with it a bounty of fresh produce and a desire to recreate those beloved flavors of summers past. I feel inspired to recreate the flavors in my kitchen, especially the Indian-style Instant Spring Vegetables Pickle. Its a homemade mixed vegetable pickle that’s been in our family for generations. My mom learned it from her grandmother, so you won’t find this pickle in any Indian stores anywhere!

Growing up, Mom made this pickle quite often. Not to her surprise, it vanished while it was still freshly mixed with the spices and tempered oil. I particularly savored the crispness of the cauliflower, the satisfying bite of the carrots, and the sweetness of the peas. Each bite was a symphony of flavors, perfectly balanced and utterly irresistible. It wasn’t just a pickle; it was a culinary masterpiece that showcased Mom’s skill and love for cooking.

Preparing this pickle isn’t just about keeping a recipe alive; it’s about holding onto a piece of my family’s heritage. Each time I make it, I feel a strong connection to my grandmother and also my great grandmother. It gives me a sense of satisfaction in carrying on a tradition that was passed down to my mom and now to me. It’s more than just a condiment—it’s a reminder of love, history, and the lasting bonds within my family.

Indian-style Instant Spring Vegetables Pickle

Every year, as spring blossoms in the grocery stores with its fresh bounty, I get excited to lay my hands on fresh shelled English peas on the shelves in the produce section. Around the same time, vibrant red Indian carrots also make a special appearance. Their season is short-lived though. So, if find baby carrots at farmers’ markets, I love to use them instead. Either way, I take it as a sign to capture the season’s essence. I use them in my favorite recipe: homemade Indian-style Instant Spring Vegetables Pickle.

I believe it’s one of those quick and flavorful creations that brings the vibrant tastes of springtime vegetables like cauliflower, carrots, and more to the forefront. It does that without the need for any special ingredients, complicated preparation, or lengthy pickling times. Of course, if you don’t want to serve immediately, you can transfer it to an airtight glass jar. The flavor will intensify on the counter for 24-48 hours. It will last for up to 1 month, when stored in the refrigerator.

You can use rainbow carrots to make it even more colorful and also substitute cauliflower with diced daikon or regular radishes. Aside from the basic spices like mustard seeds and turmeric, you need the Pickle Masala, which you’ll be able to find in your local Indian grocery store or on Amazon.

Why you’ll love it

Try your hand at my family’s pickle recipe and enjoy the lip smacking goodness of crunchy pickled spring vegetables while they’re in season. It’s versatile, healthy, doesn’t need pickling time and goes very well with hot rotis and parathas or with rice and daal.

Beyond its deliciousness, this pickle also has potential health benefits as it is loaded with a variety of vegetables that provide essential vitamins (like A, C, and K), minerals (such as potassium and magnesium), and dietary fiber. Additionally, the spices used in pickles are associated with various medicinal properties, offering both flavor and wellness benefits.

I’ve linked a short video below that I put together for you that you can follow and easily whip up this signature concoction in your own kitchen.

Instant Spring Vegetables Pickle

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• Author: Vasanti
• Yield: 16 oz./2 cups 1x

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Description

Indian pickle made with springtime vegetables like peas, carrots, and cauliflower and needs no pickling time.

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Ingredients

Units USM Scale 1/2x1x2x3x

• 1 cup carrots, diced, approx. 2 medium carrots (see Variations)
• 1 cup cauliflower, cut up in tiny florets, approx. 1/4 medium head (see Variations)
• 1 cup fresh peas
• 1 tbsp pickle masala (see FAQs & Notes)
• salt, to taste
• 1 tsp granulated sugar
• 1/2 lemon, juiced

Tempering

• 1/2 cup neutral cooking oil like avocado, safflower, vegetable, canola, etc.
• 2 tsp mustard seeds
• 1/2 tsp asafetida
• 1 tsp turmeric

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Instructions

• Rinse the cauliflower in a sieve under cold water and drain well.
• Place all the vegetables in a medium mixing bowl.
• Sprinkle the pickle masala and season with salt and sugar.
• Squeeze the juice from 1/2 a lemon over it. 

For the Tempering

• In a small skillet, warm the oil over medium heat until it shimmers.
• Add the mustard seeds and when they crackle, add the turmeric and asafetida.
• Swirl the skillet gently, so the contents heat up evenly and mix in with the oil. Continue heating for about 10-15 secs till the turmeric and asafetida start frothing.

Mixing the Pickle

• Pour the contents of the skillet into the bowl, over the pickle spiced vegetable mixture.
• Combine well and adjust seasonings, if needed.
• Serve immediately or transfer to a clean, glass jar with an air-tight lid and let the flavor develop on the counter (away from direct sunlight) for 24-48 hours (see FAQs & Notes for storage information).