200 g Cauliflower, cut into florets
200g Carrots, peeled & Grated
100g Cabbage, shredded
100g green beans, sliced in half
2 Tablespoon Coarse Salt
2 Tablespoon Sugar
1 cup white vinegar
1 cup vegetable oil
½ cup Mr Spices Achaar Spice
Place the vegetables in a bowl and sprinkle with salt & sugar. Rub the sugar into the vegetables until slightly bruised.
Whisk the vinegar, oil and achaar masala and pour over the vegetables. Combine well using your hands.
Tightly pack the vegetables into sterilised glass jars, pushing them down with your fingers. Fill the jars up to the top. Pour the pickling Liquid into the jars to cover the vegetables. Turn the jars upside down to distribute the liquid evenly.
Store the atchaar at room temperature at room temperature overnight and then refrigerate
After the first day.
The achaar will keep for up to six months in the fridge.
Serve with almost everything!