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Solar-Powered Indian Pickled Carrots

  • Author: Kathy Guri
  • Total Time: 8 hours
  • Yield: 4 1x


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.


  • 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 Tbs lemon juice
  • 1 Tbs olive oil ( you can also use mustard oil if it’s available)
  • A sterile airtight jar


  1. Wash the carrots.
  2. Peel and dry them with a paper towel.
  3. Slice them into 2 inch long pieces. You need about 2 cups worth of carrot pieces.
  4. Put the carrot pieces in a bowl.
  5. In another bowl mix together the salt, turmeric, oil, lemon juice and mustard seeds.
  6. Pour the carrots into the bowl of spices and oil.
  7. 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.
  8. Put the carrot and spice mixture into a clean airtight glass jar.
  9. Place the jar of carrots in the sun all day long.
  10. 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
  • Category: Side
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