Put 3 cups water in the pot, almost 600 ml, enough to dip the veggies. Put to flame and boil it.

Take peeled, washed and pat dried turnips, carrots, radish. Cut into 1 inch pieces.

Put the veggies in water and cover it. Cover it for exactly 3 minutes, after that turn off flame.

Keep the veggies covered for 5 minutes.

After 5 minutes keep the pot aside to cool. Take out all in a bowl.

Add spices such as salt, black mustard, red chilli flakes, fennel powder, red chilli powder, turmeric powder. Add mustard oil, white vinegar. Mix all.

Turnip Carrot and Radish Mixed Pickle is ready. Put the pickle in a sterelized container. You can eat this pickles for upto 2 months.

#Suggestion:

You can keep the pieces, big or small as desired.

You can use black mustard or mustard.
If you do not like the pungency of the mustard oil, then you can slightly heat it and use it when it cools off.

You can make it even without vinegar, but that reduces the shelf life. You need to finish it within 10 to 12 days.
You can make the pickle with each individual veggie too.

Sterilize the container in boiling water and dry it in sun or oven before keeping the pickle.
Any container, spoon or pot used must be clean and dry.