Chop the cauliflower and keep in warm water for 15-20 minutes to remove any insects in the cauliflower. Drain and set aside.
Prepare the carrots and turnip by peeling and chopping to 1.5 to 2 inches sticks.

In a large pan, boil some water for blanching the vegetables.
Once the water comes to a rolling boil, add the cauliflower florets, carrots and turnips and blanch for 2-3 minutes. Drain the water out.

Dry the vegetables out on a cloth evenly. You can dry them in the sun for a day or in the shade for a day or two. Make sure there is no moisture left and the vegetables are completely dry.

When dry, prepare the masala. Puree the onions, ginger and garlic in a blender, without adding any water.

Mix the jaggery with vinegar in a saucepan on low flame. You can adjust the quantity of jaggery used as per your tastes. Stir till the jaggery dissolves and the cook till mixture reaches 1 string consistency. Switch flame off and keep aside.

In another large pan, heat the mustard oil till it's smoking point. Add the ground paste and cook it, stirring continuously. Saute till the onions become light brown, about 15-18 minutes on low flame. Add the salt, garam masala. red chilli powder and split mustard seeds. Stir well.

Add the chopped veggies and stir till combined and remove from flame. Add the jaggery and vinegar solution and stir well. Allow the pickle to cool down, without covering it with any lid.

In clean, sterilized and absolutely dry jars, add the cool pickle making sure the oil covers the top of the veggies in the jar. Cover tightly and let sit at room temperature or in the sun for 2-3 days. Enjoy.