Carrots Pickle in Olive Oil – Tibb-e-Nabawi

Carrots Pickle in Olive Oil

وَمِنْ آيَاتِهِ أَنَّكَ تَرَى الأَرْضَ خَاشِعَةً فَإِذَا أَنزَلْنَا عَلَيْهَا الْمَاء اهْتَزَّتْ وَرَبَتْ إِنَّ الَّذِي أَحْيَاهَا لَمُحْيِي الْمَوْتَى إِنَّهُ عَلَى كُلِّ شَيْءٍ قَدِيرٌ

Carrots Pickle in Olive Oil

Carrots are a miracle of my Allah’s creations, & their pickle is a beautiful taste.

Bring carrots & remove the skin, chop them in a food processor & add Kalonji, Mustard seeds (Khardal), Fennel (Saunf), dried red chili & the least salt, one after the other. Keep the salt as low as possible. Fill the jar with Heeng infused Olive Oil & wait for 3 weeks, the pickle will be ready. Such a simple pickle will aid in digestion. And with a Barley bread, the taste will be great.

Because our pickles are low in salt (which is a strong preservative), they should be kept completely dipped in Olive Oil, any vegetable left over the oil will spoil with Fungus.

While taking out the pickle, drain the maximum oil with a tea strainer, your daily intake of oil should be less than 5 tablespoons.