Firstly wash the vegetables.
Peel the carrots and turnips.
Chop carrots, turnips and cauliflower into 1 inch sized pieces.
Heat water in a pot. Add 1 tsp salt into it. Bring the water to boil.
Drop in the chopped cauliflower, turnips and carrots. Let the veggies sit in the boiling water for 3 minutes. After 3 minutes, drain the vegetables.
Spread the drained vegetables on a muslincloth or a kitchen towel. Sun dry the vegetables or leave under a fan till the vegetables are completely dry.
In the meanwhile, peel and chop the ginger into thick long pieces.
Chop the green chillies into large pieces.
Dry roast the spices (mustard seeds, fennel seeds,methi seeds, nigella seeds and cumin seeds) one by one for few seconds.
Allow the roasted spices to cool completely.
In the meantime, heat oil to a smoking point.
Allow the oil to coolcompletely. Keep the oil aside.
In a mixing bowl, place the sun-dried vegetables.
Add chopped ginger and chillies.
Add Kashmiri chilly powder, turmeric and salt. Mix well.
Transfer the roasted spices to a mixer jar and blend to a coarse powder.
To the oil, add hing and ground spices. Mix well.
Pour the oil into the vegetables. Mix well.
Transfer the pickle to dry glass or ceramic jars.
Tie muslin cloth around the neck of the jars and leave the jars in the sun for 5 to 6 days.
After 6 days, the pickle is ready to be served.