Kamrakh is easily available in the market during winters. To make the pickle last longer, it is necessary that the pickle is kept submerged in oil. If you keep this pickle submerged in oil, it will be eatable till 6 months.
Wash and dry the kamrakh and cut length wise.
Put half of the oil in a frying pan and heat it. Turn off the burner. Put asafetida in the hot oil. Now add turmeric powder to the oil. Mix kamrakh, salt, red chili and yellow mustard in the oil.
Kamrakh pickle is ready. Cool it and put it in a glass container. You can eat this pickle immediately. Every day for 3 to 4 days, stir and interchange the bottom pickle with the upper pickle with a clean dry stirring spoon. Now the pickle's kamrakh is soft. Put the remaining oil in the pickle. To make the pickle last longer, it is necessary that the pickle is kept submerged in oil. If you keep this pickle submerged in oil, it will be eatable till 6 months.
