A quick, achaar-style pickle that lets pungent mustard oil mellow over a few days.

INGREDIENTS

  • 2 cups mixed vegetables (carrots, cauliflower, chili), chopped
  • 3 tbsp Balsam Mustard Oil
  • 1 tbsp salt
  • 1 tsp turmeric
  • 1 tbsp lemon juice

METHOD

  1. Toss the vegetables with salt, turmeric, and lemon juice.
  2. Pack into a clean jar and pour the mustard oil over the top, making sure vegetables are submerged.
  3. Let sit at room temperature for 2–3 days, shaking occasionally, before refrigerating.

This is a quick version of Indian-style achaar — the mustard oil's pungency mellows and deepens over the pickling days.