Winters always mean the sharp punjabi pickles of red carrots, turnip and fresh cauliflower. Every winter freshest of produce would be bought and huge quantities of the pickles would be made multiple times in winter.
And there would be two kinds, one the sharp sour ones with no hint of sweetness. Only the pungency of mustard and chilli. This is the pickle that would be made weekly, partly because it would get over before we would start enjoying it and partly because this is the pickle with a shorter shelf life. A week to 10 days. So every week or 10 days the pickle would be made again.
The other pickle would last a little longer, a little jaggery is added to reduce the pungency. This was the pickle that was my favorite. Granny and me used to eat this in kilograms almost.
So today I bring to you not one but two winter pickles from my punjabi household