When it comes to winter pickles, Gajar Gobhi Shalgam ka Achar is my favorite one. In winters you are getting Carrots, Turnips, and Cauliflower in abundance and the most delightful way of preserving them and enjoying these vegetables whole year is by making this hot and sweet Gajar Gobhi Shalgam ka Achar aka Carrot, Cauliflower and Turnip Pickle. The red Chilies, Garlic, Jaggery, and vegetables give this yummy Pickle a nice taste and texture that can compliment any Indian dish. It can be stored for about a year, but I am sure you are going to finish this within few months of preparation. Presenting below, my take on this superb Punjabi style Gajar Gobhi Shalgam ka Achar. Do try!

Gajar Gobhi Shaljam ka Achar aka Carrot, Cauliflower and Turnip Pickle
**Note: As this pickle requires all vegetables to be blanched and dried up in the open, you have to start preparing this pickle in the morning. As the process of blanching and drying will require about 5-6 hours. 

Gajar Gobhi Shalgam ka Achar Ingredients:

1 Kg of Carrots (Gajar)

1 Kg of Turnips (Shalgam)

1 kg of Cauliflower (Gobhi)

1 cup of Garlic Cloves

1 cup of grated Ginger

8 tablespoon of yellow Mustard seeds (Peeli Sarson)

4 tablespoon of Brown Mustard seeds (Rai)

3 tablespoon of Fennel seeds ( Saunf)

1 tablespoon of Nigella seeds (Kalonji)

9 tablespoon of Red Chili powder

12 tablespoon of Salt or as per taste

2 tablespoon of Turmeric powder

1 and 1/4th cup of Jaggery (Gud), approximately 600 gm

1 and 1/4th cup of white Vinegar

3 cups of Mustard Oil (Sarson Ka Tel)

Gajar Gobhi Shalgam ka Achar Method:

1. Cut Cauliflowers(Gobhi) into large florets, clean and wash them thoroughly. Also, peel and clean Carrots (Gajar) and Turnips (Shalgam), slice them into medium pieces and wash them properly. You will have slices and florets of vegetables as shown in the picture below.


2. Take about 2.5 liters of Water in a large pan and bring it to boil. Add a teaspoon of Salt to it.


3. Add Carrot batons into the boiling water.


4. Immediately add Turnip batons into the water.


5. Wait for the water to again start boiling on a high flame.


6. Once it starts boiling, wait for 2 minutes and drain the water by pouring through a strainer.


7. In Parallel, take around 2 liters of Water, bring it to boil on a high flame, add a teaspoon of Salt and put Cauliflower florets into it.


8. Wait for the water to again start boiling on high flame. Once it starts boiling, let florets get cooked for about 2 minutes on high flame.


9. Drain the water from Cauliflower florets by pouring into a strainer. As I did not have any large Pan that can blanch/cook all the three vegetables together, I had to do this using two pans. However, if you have a very large Pan which can easily accommodate such large quantity, you can blanch Cauliflower florets, Carrot and Turnips batons together also.


10. Spread the Carrots and Turnips batons over a cotton cloth which is placed in an open area.


11. Spread Cauliflowers florets into the cloth also.


12. Allow them to get dry in open (if Sun rays are falling directly on them, cover it with a netted cloth). Ensure that direct Sunlight is not falling on the vegetable. Leave them to get dry for about 4-5 hours.


13. Once vegetables are dried, start working on pickling process by peeling, cleaning and grating Ginger(Adrak) and peeling and slicing each Garlic cloves into halves.


14. In a heated Pan on a low flame, put Brown Mustard seeds (Rai), Fennel (Saunf) seeds, Yellow Mustard (Peeli Sarson) seeds and Nigella seeds (Kalonji). 


15. Mix all spices together and stir the mixture continuously on a low flame till they get roasted lightly and a nice fragrance of all the spices start coming out. 


16. Switch off the heat and transfer the spice mixture into a grinder Jar. Coarsely grind the spice mixture so that all the things get mixed into each other. Do not grind it to make a smooth powder of the spices as it will impact the taste and texture of the Pickle.


17. Make small cubes of Jaggery.


18. Pour Mustard Oil in a heated pan.


19. Heat mustard oil in the flame on a high flame till light smoke starts coming out of oil, this will make the taste of oil less pungent impart a nice flavor to the pickle. 


20. Add grated Ginger (Adrak) into the hot oil and mix it well for about 30 seconds on medium flame.


21. Then add sliced Garlic cloves into the oil and cook them on medium heat for about 30 seconds.


22.  Add coarsely grind Masala (prepared in step 16) into the oil on low flame and give a quick mix.


23. Add Turmeric powder and mix it well


24. Immediately add red Chili powder and mix it well.


25. After that add salt to the spicy oil mixture and mix it well.


26. Add Jaggery cubes into the Oil mixture on low flame.


27. Keep stirring the mixture on low flame till all the Jaggery(Gud) has melted down and blended in the oil mixture.


28. Add vinegar to the mixture on low flame.


29. Keep the mixture on low flame for 30 seconds and after that switch off the flame.


30. Now place all your dry vegetables in a large deep dish, which will be used for mixing vegetables and pickle masala.


31. Pour prepared pickle masala mix over the blanched and dried vegetables (Carrots, Cauliflower, and Turnips).


32. Gently mix all the things together such that vegetables do not get broken into pieces. 


33. Pour prepared pickle into clean and sterilized glass Jar, make sure that vegetables are submerged in the oil mixture. Place the lid on Jar leave it as it is for a day. After a day, show Sunlight to Jar for 5 days for 5 to 6 hours. 


After 5 days, your hot and sweet Gajar Gobhi Shalgam ka Achar or Pickle is ready to be enjoyed with any kind of meal.

Gajar Gobhi Shaljam ka Achar aka Carrot, Cauliflower and Turnip Pickle

Serve it with any kind of meal and it will enhance the flavor of that to the fullest. You can store it up to a year.

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Gajar Gobhi Shaljam ka Achar aka Carrot, Cauliflower and Turnip Pickle

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