CAROOT PICKLE

From : Manjulaskitchen

Ingredients:
5 medium carrots
1 1/2 teaspoon salt
1 1/2 teaspoon coarsely ground mustard seeds
1 teaspoon chili powder (adjust to taste)
1/2 teaspoon turmeric
1/8 teaspoon asafetida
1 tablespoon lemon juice
1 tablespoon mustard oil or olive oil

Method:
1.Peel the carrots and thinly slice them about 2 inches long (should be about two cups).
2.Wrap the sliced carrots in a dry towel, ensuring the carrots don’t have any excess water.
3.Mix all the ingredients together with the carrots and put in a glass jar.
4.Keep the jar in the sun for a day. Pickle is ready the next day.
5.Pickle can be refrigerated for about two weeks.

Variations:
Add sliced green chili, sliced the long way.