As usually, you should start by properly washing the vegetables. First wash them and then cut off the ends of both sides. Peel the carrots and then cut them lengthwise into halves. Cut these halves lengthwise again so that you have quarters. Now cut the sticks into finger-length or even a bit smaller.

Bring enough water to the boil into which all your carrot pieces can come. Once the water is boiling, put them in and let them get boiled for a short while. In the meantime you can take out the juice of the lemon and grind the mustard seeds to a fine powder. In about five minutes, you take the carrots out of the water. They now are soft enough that you can bite off a piece without much effort.

Put your carrots in a bowl, add mustard powder, turmeric powder, mustard oil and salt. If you like it salty, you can add a bit more salt, too. In the end you add the juice of the lemon which will work as a preservative. Now you just need to wait a bit until the spices and oil are nicely absorbed by the carrots and you can serve your pickles!

It tastes wonderful with rice, bread, with anything – just an extra bit of taste! You can keep it for several weeks!