Turnips			2½ Kg.
	Mustard seeds		120 gms.
	Red Chilles		120 gms.
	Cloves			15 gms.
	Black Cardamom		6 gms.
	Garlic 			60 gms.
	Ginger			30 gms.
	Vinegar			750 ml.
	Jaggery			750 gms.
	Mustard Oil		500 ml.
	Tartaric Acid		2-3 gms.
	Salt			to taste

• Grind each of the spices seperately.
• Mix them with Vinegar and heat the mixture.
• Make a thick syrup of the jaggery and add it to the vinegar mixture.
• Keep in the sun for 7 days.
• Wash and clean the turnips and cut them in roundals.
• Boil the slices in tartaric acid water for 5 minutes, drain and wipe them dry.
• Put the turnips in the vinegar mixture and keep for 3 days.
• Heat the oil and fry whole cloves of Garlic and whole red chillies.
• When brown, cool the oil and strain and pour over the pickle.
• Put out in sun for 4 days.
  This pickle will last for a year

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