Gajar Gobhi Shalgam Achar Recipe

Pickling is a traditional practice in many Indian homes. It is one of the best ways to preserve seasonal vegetables and enjoy them longer.

In summer, my mom made Rajasthani mango pickle and green chili pickle; in winter, a batch of gajar gobhi shalgam achar (mixed vegetable pickle).

She would make this achar at the onset of winter, as soon as the local sabjiwala got them at his stall.

For the longest time, I didn’t learn the art of pickling from my mom because she always made pickles for us at home. But when I started blogging, I wanted to document her recipes, so I finally gave in and learned them from her.

Now I am a pickling expert, too, and my mom says my pickles taste better than hers. But that’s how moms are, right? To be honest, if not better than hers, my pickles are fairly good. Give them a try and let me know in the comments what you think.

What Is Gajar Gobhi Shalgam Achar?

Gajar gobhi shalgam achar is the quintessential North Indian winter pickle made with three seasonal vegetables: gajar (carrots), gobhi (cauliflower), and shalgam (turnips). Together, they’re marinated in heated mustard oil and a bold blend of pickling spices: mustard seeds, red chili, hing, salt, and turmeric, then finished with a splash of white vinegar for tang and preservation.

In Punjab, Haryana, and Uttar Pradesh, nearly every household makes a batch as soon as the winter vegetables hit the market. The pickle is khatta (tangy), meetha (lightly sweet if you add jaggery), and teekha (spicy), all at once. No winter thali feels complete without it.

How To Make Gajar Gobhi Shalgam Ka Achar

Preparation

Peel 300 g of carrots using a vegetable peeler. Discard the ½-inch top and bottom, then cut them into thin slices.

Peel 300 g of turnips using a vegetable peeler. Discard the ½-inch top and bottom. Cut them in half, then slice them thinly. If the turnips are too large, you can cut the slices in half horizontally.

Take a medium-sized cauliflower (approx. 350 g). Discard the cauliflower stems and cut the cauliflower into small, bite-sized florets. You will get 300 g of prepped cauliflower.

Grind 60 g of mustard seeds into a coarse powder. Use a mortar and pestle or a spice grinder.

Peel 20 g of garlic cloves and lightly crush them with a pestle.

Boil The Vegetables

Step 1: Add 4-5 cups of water to a large pan and bring it to a boil over medium-high heat.

Step 2: Once the water boils, add the vegetables and stir gently with a ladle.

• 300 g red carrots (peeled and cut into thin slices)
• 300 g cauliflower (cut into small florets)
• 300 g turnips (peeled, halved, and cut into thin slices)

Step 3: Cook for 3-4 minutes. Do not overcook them; otherwise they will become mushy. Drain the water in a mesh strainer and rinse under cold tap water to stop cooking from residual heat.

Air Dry The Vegetables

Step 4: While the veggies cook, line a baking tray or plate with an absorbent kitchen cloth. Spread the strained vegetables on the cloth and let them air dry for 3-4 hours. This step removes excess moisture and extends the pickle’s shelf life.

Mix The Vegetables With Spices

Step 5: Once the veggies are air-dried, add the following ingredients to a large mixing bowl.

• cooked vegetables
• 60 g black mustard seeds, coarsely ground
• 10 g red chili powder
• 5 g turmeric powder
• ½ teaspoon asafetida
• 60 g salt
• 20 g garlic cloves (peeled and lightly crushed)

Step 6: Mix them well.

Step 7: Transfer the mixture to a clean, dry glass jar. Press the vegetables down firmly with a clean spoon to remove air pockets. 

Add Oil

Step 8: Heat 300 ml of mustard oil in a pan over medium-high heat until it starts to smoke.

Step 9: Once the oil starts to fume, remove the pan from the heat and let it cool for 5 minutes. Now pour the cooled mustard oil and 2 tablespoons of white vinegar into the jar over the veggies. You can also use a large ladle to pour the oil from the pan into the jar. The oil must completely cover the vegetables. If it doesn’t, then add some more.

Cook The Pickle In The Sun

Step 10: Lightly close the jar’s lid and place it in the sun for 4 days. You can also cover the jar with a muslin cloth for the first few days. This is the magic step: sunlight helps the spices penetrate the vegetables, gently ferment the flavors, and dramatically extend shelf life.

Shake the jar twice a day to coat the veggies uniformly with the oil and masala. If you like, bring the jar inside at night and return it to the sun the next day.

Serving Suggestions

This achar pairs beautifully with Makki Ki Roti and Sarson Ka Saag, the ultimate Punjabi winter combo.

You can also serve it with Dal Tadka Rice, Aloo Paratha, or any Indian-style meal.

Storage Suggestions

Store the pickle at room temperature in a cool, dry place for 3-4 months. Always use a clean, dry spoon to remove it to prevent spoilage.

To extend its shelf life, refrigerate the ready pickle for up to 8 months.