Vikas Khanna Instagram – CTC pickle aka Carrot-Turnip-Cauliflower was one of the aromas of winters for me. Every Punjabi home has their own version, but I love this recipe. Tip- 1. Roasting cumin, fennel & mustards seeds is crucial for the smoky flavor. 2. Cooking ginger-garlic paste separately & then adding it to softened onions is a better technique. 3. Deglazing the pan with vinegar (I used apple cider vinegar for a little floral note) 4. No need to cook the vegetables. Just add them into the onion mixture & mix well. Cover & let it cook without heat. It helps in more crunchy texture. 5. Transfer it in a clean jar & let it sit in the Sun for at least 3 to 4 days (if you are patient enough). New York, New York