Ingredients

Steps

• Dissolve the sugar in cider vinegar over low heat and set aside.
• Sauté the crushed garlic and grated ginger in hot oil for 30 seconds.
• Add cauliflower, carrots, and turnips and cook for one minute until coated.
• Add the ground mustard, salt, chilli, paprika, and garam masala and cook for two minutes.
• Stir in the vinegar mixture and remove from heat to cool.
• Spoon the pickle into clean jars and refrigerate.