Wash and dry all vegetables. Cut turnip (shalgam) and carrot (gajar) in 1/2 inch strips. Cut cauliflower (gobhi) in a medium sized florets.
Blanch the vegetables in boiling water for 2 minutes, drain and spread in sun for completely drying. The vegetables need to to be fully dry else the pickle can get spoilt.
Split the vegetables in two equal parts and make the respective masalas.
For the sour sharp version, mix together the ingredients and pour on the vegetables. Using clean dry hands to mix the vegetables and the masalas well. Pour in dry airtight containers and keep aside for 2 days. You can eat it immediately but it tastes best between 2-8 days.
For the sweet and sharp version of the pickle, heat mustard oil in a kadhai and add sliced ginger to it. Flash fry the ginger and turn off the heat. Add salt, turmeric, green chillies, mustard powder and grated jaggery. Stir till mixed. Pour the mixture on the vegetables. Using clean dry hands, mix the vegetables and the masalas well. Pour in dry airtight containers and keep aside for 2-3 days. This pickle will last for 2-3 months.