This time of year I like to gear up my pickling, dehydrating and canning operation. I’m not saying that Summer’s over, just that this is the time for the best of the best at Farmer’s Markets so why not start saving some of it up for those cold and rainy days ahead? We got a big chunk of work turned in this last week and while we’re awaiting producers notes I’m stocking my larder.
I’m always hunting around for things that I can preserve and cook up, but who wants to run the stove on a hot hot summer day? So I decided to do as so many Indian cooks do and go solar. I’d make some pickles and let the sun do the cooking for me.
Indian pickles or achars, are often made by putting the fruit or vegetable in a sterile airtight jar packed with salt, oil and spices and letting it mellow in the sun. A lot of the time these pickles may take a week or more to be ready to eat but here’s one that can be on the table the very next day. We were in the middle of a hot spell when I made these pickles, with temps over 100 degrees. One long day in the sun and they were just right. 
Solar-Powered Indian Pickled Carrots
- Total Time: 8 hours
- Yield: 4 1x
Description
These pickles are “cooked” in the sun so all you need to make them is hot weather, an airtight jar and something to go into it.
Ingredients
- 5 medium sized carrots
- 1 and 1/2 tsp kosher salt
- 1 1/2 tsp coarsely ground brown mustard seeds
- 1 tsp Kashmiri chili
- 1/2 tsp turmeric
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil ( you can also use mustard oil if it's available)
- A sterile airtight jar
Instructions
- Wash the carrots.
- Peel and dry them with a paper towel.
- Slice them into 2 inch long pieces. You need about 2 cups worth of carrot pieces.
- Put the carrot pieces in a bowl.
- In another bowl mix together the salt, turmeric, oil, lemon juice and mustard seeds.
- Pour the carrots into the bowl of spices and oil.
- Mix everything together well. I reached in with my hands and gave them a little massage, making sure the carrots were totally covered in oil and spices.
- Put the carrot and spice mixture into a clean airtight glass jar.
- Place the jar of carrots in the sun all day long.
- Bring them in at night and refrigerate them. They’ll be ready to eat the next day and will keep in the fridge for a couple of weeks.
- Prep Time: 8 hours
- Cook Time: 1 day
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 cup
- Calories: 40
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Frequently Asked Questions
What does “solar-powered” mean for this recipe — do I really need hot weather?
Yes, genuine sun-cooking is the point. The article explains that many Indian achars (pickles) are made by letting a jar sit in the sun all day, with the heat doing the “cooking.” The author made this during a heat wave with temps over 100°F, and the pickles were ready the next day after one long day in the sun. The jar goes outside in the morning and comes in at night to refrigerate.
What is Kashmiri chili and can I substitute a different chili powder?
Kashmiri chili is a mild, deeply red dried chili from Kashmir used primarily for its vibrant color and gentle heat rather than intense spiciness. It is available at Indian grocery stores. If unavailable, a mild paprika or a blend of sweet paprika and a pinch of cayenne will approximate the color and heat level.
How long do these pickles keep in the refrigerator?
The instructions say to bring the jar in at night and refrigerate — the pickles will be ready to eat the next day and will keep in the fridge for a couple of weeks. The article notes this recipe is faster than most Indian achars, which can take a week or more.
