Gajar Gobhi Shalgam Achar Indian Pickle Recipe

Being born in a Punjabi family meant easy access to so many achars in the house. Though I am not a big fan of pickles, I love teaming achars with Moong dal Daliya or Khichdi, Pulao, and Desi Ghee Parathas. This love for achars is only for homemade ones as the market pickles repel me hard. They are loaded with extra oils, salt, and preservatives that spoil my taste and also give me a sore throat. This Gajar Gobhi Shalgam Achar recipe blends Punjabi and Haryanvi flavors- a spicy taste mixed with sour flavor. In Northern India, we look forward to winter months for making Indian Pickle Recipes like Amla Achar, Sweet Lime Pickle, and Garlic Green Chillies Pickles, as they are a perfect time to make these pickles. Made with fresh vegetables, this achar is made in mustard oil and Gud (jaggery). A great accompaniment to Makki Ki roti and Sarson ka saag!

Why Would You Love This Recipe?

Homemade Vegetable Pickle Easy recipe of Delicious Pickle. vegan and gluten-free. Uses less oil, spices, and salt as compared to store-bought pickles. Simple Ingredients The Best Gobi Gajar Shalgam Ka Achar Recipe Ever!

Ingredients Overview

Seasonal Vegetables- Fresh cauliflower, red carrots, and turnips are the vegetables required for this pickle recipe. Indian Spices- We need whole spices like mustard seeds (Sarson), fenugreek seeds (Methi dana), Dried red Chilli, Fennel Seeds (Saunf), Cumin seeds (Jeera), Black pepper (whole or powdered), Turmeric powder (Haldi), Kala Namak, Jaggery and vinegar. I never add garlic to this turnip pickle. Feel free to add it. If you don’t get dried red chillies, use red chilli powder. Mustard Oil- While few countries don’t allow mustard oil for edible purposes, Indian pickles are made only with Mustard oil to allow for a long shelf life of the pickle. I will not be able to suggest any other substitute for it.

How To Make Gajar Gobhi Shalgam Pickle

Step 1: Wash and dry vegetables

Gather all the veggies. Once the vegetables are washed, peel the carrots and turnips, and then cut them into small inch pieces. Similarly, separate the cauliflower into florets. Blanch for 2 min max. Transfer to a colander and then to a clean kitchen cloth. Sun dry for 1-2 days depending upon your temperature conditions. Note: If you don’t have enough sun, use room fans and avoid blanch. Instead wash before chopping. Dry in open air. Chop and dry again.

Step 2: Sterilize the Pickle jar

We use ceramic jar (or glass jar) for storing pickles. Wash the jars and lids with hot, soapy water, then rinse them thoroughly. Allow them to air dry completely in the sun. The above steps to dry the veggies and the jar are crucial to ensure a long shelf life of the pickle.

Step 3: Prepare the pickling mixture

After 1 day of drying, gather whole aromatic spices and coarse grind them in jar. Heat mustard oil till its transparent. Add ground spices from the previous step. Add kala namak, plain salt, kali mirch and haldi. Add dried gobhi, gajar and shalgam. Mix well and cook for one min. While veggies are cooked, you may make jaggery syrup in vinegar and water. Boil till jaggery is dissolved and then add it to achar after sieving.

Step 6. Pickle is almost ready

Let it cool off to room temperature. Then transfer to a glass jar and keep in sun for 2-3 days. Achar will be ready in 2-3 days max.

Expert Tips

To begin any achar, the most important factor is the use of dried vegetables, spoons, jars, and spices. An ounce of moisture can spoil all your hard work. Make sure to keep all utensils and jars and chopped vegetables for drying in direct sunlight. Never add a wet spoon to the pickle in making for stirring (or serving from ready pickle). Shake the jar and use a clean dry spoon or fork. A fork is best for serving any pickle.

Storage Suggestions

Once the pickle is completely ready, store the sealed jars of Gajar Gobi Shalgam Achar in a cool, dry place away from direct sunlight. Proper storage conditions will help preserve the achar’s flavor and texture..

Stories from Kitchen

My kid loved achar since childhood. Initially I avoided it a lot. Over years, I realized that the child should be offered normal food that the whole family eats. With a fussy eater like hers, I was always worried and the over-thinking led me to cook separate foods for her. One day, my husband offered her Kadi Chawal from his dinner plate. She was 11 months old back then. My reaction was more strange than hers as she didn’t leave his side and enjoyed his meal. That day I realised she doesn’t need a separate dish. All kids want is what we are eating. So for mothers like me, if you are reading me, grab the traditional food of your family and offer to your little ones. Just mash them for toddlers.