Ingredients 

• 3 medium carrots peeled
• 1 medium caulifower stalks removed
• 1/2 cup salt
• 3/4 cup red chilli powder
• 1 tbsp. turmeric
• 1 cup vinegar
• 1 cup jaggery grated

• Cut carrots lengthwise into four, or six, if very thick. 
• Cut lengths into 1 1/2 inch stubs. Keep aside. 
• Separate cauliflower florets. 
• Break to halves if very big. 
• They should match size of carrot pieces. 
• Add chilli, salt, turmeric. Toss well. 
• Transfer to a clean dry bowl, 
• Keep in sun for 4 days. 
• Heat vinegar till warm. 
• Add jaggery, stir. 
• Heat further till vinegar is very hot, and jaggery has melted. 
• Cool to room temperature. Add to sunned vegetables. 
• Transfer to a clean dry pickle jar, close lid tightly. 
• Marinate in a warm dark place for 5-6 days. 
• Turn well with a spoon.