Wash and cut the cauliflower into florets. Wash, peel and cut carrots and turnips into 3-4 cm pieces.

Spread vegetables on a piece of clean cloth and keep these in the sun for 2-3 hours. There should not be any moisture left, otherwise the pickle will get spoiled.

Make a paste of ginger and garlic in a mixie or grate these with a fine grater.

Take oil in a wok and heat it to its smoking point. Once it heats up, reduce the flame and add ginger garlic paste. Stir it and saute for few minutes on low flame to raw smell of garlic goes away.

Now add hing and coarsely ground mustards powder and give a quick stir.

Now add rest of the spices and stir for a minute.

Add crushed jaggery and mix it well. Let the Jaggery dissolve and add vinegar. Let the whole mixture simmer till it gets thickened to ½ string consistency.

Add the vegetables and stir these well. Let the mixture simmer for 10-15 minutes on medium flame till the vegetables get a bit softened.

Gobi, gajar, shalgam ka khatta meetha pickle is ready.

Store pickle in clean jars.