• In a large bowl, mix the cut vegetables with salt and turmeric powder.
  2 cups mixed vegetables, 2 teaspoons salt, 1 teaspoon turmeric powder, 4 cloves of garlic
• Allow the mixture to sit for 2 hours. If you can, leave them for about 24 hours to 48 hours near a sunny window.
• In a small pan, dry roast the seeds. Add the fenugreek, cumin, mustard, fennel, coriander seeds, and dried red chilies. Cook until fragrant (about 1 minute). Let them cool and make it a fine powder.
  1 teaspoon fenugreek seeds, 1 teaspoon cumin seeds, 1 tablespoon mustard seeds, 1 teaspoon fennel seeds, 1 teaspoon coriander seeds, 2 dried red chilies
• In a large jar, layer the salted vegetables and the spice mixture.
• Repeat the layering until all the vegetables and spices are used up.
• Pour the lime juice or vinegar mixture over the vegetables and spices in the jar.
  Juice of two lime or vinegar equal amount
• Stir to evenly distribute the mixture.
• Cover the jar and allow the pickle to sit for at least a day or two to allow the flavors to develop.
• Serve as a side dish or condiment. Enjoy!

If you want to store this for a long time, follow the next steps.

• Heat mustard oil and cool it down. When the oil is warm, add turmeric powder and chili powder.
  2 teaspoon hot chili powder, ¼ cup mustard oil, 1 teaspoon turmeric powder
• Mix the oil in the pickle and keep it in the sun for about 4-6 days. Now store it in a cool place for six months.