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Achar, or pickle, is one of the most beloved accompaniments and a dining table staple for most Indians. While the summer season is marked by the classic aam ka achar (mango pickle), the winter season comes with a fresh batch of veggies like carrots, cauliflowers, turnips, etc. So, for many households in India, no winter spread is complete without a jar of homemade Gajar Gobi Shalgam Achar.
If you have a winter ritual of making the staple gajar gobi shalgam achar, this is just the right article for you. While you might already have your grandmother’s recipe to make the winter pickle, here are some tips to get the best batch of achar. What are you waiting for? Pick up the jars, vegetables, and spices to make the best homemade pickle.
Picking The Vegetables
One of the first things you need to do to ensure the best batch of gajar gobi shalgam achar is to pick the vegetables. So, before you get ready to peel and chop the veggies, make sure that you select the freshest and firmest carrots, tight cauliflowers whose heads have no brown spots, and medium-sized turnips with no blemishes.
Preparing The Veggies
The way you cut your vegetables before making the achar defines the texture and its ability to absorb the spices. Thus, the vegetable pieces should neither be too large nor too small. As for carrots, you can chop them into 2-3 inches-long pieces, just the way you would normally do for a salad. For cauliflower, you can break the florets into medium-sized pieces. Note that if the pieces are too small, they might break while you are mixing the masala and if too large, they will not be able to wholly absorb the spices.
Add The Spices
While the winter vegetables are an essential part of the achar, the heart of the pickle is the masala. To give the achar the perfect balance of tangy and spicy flavours, you must add all the spices in the right ratio. The common preservative added to make the achar is mustard oil and seeds. For a spicy touch, you can balance red chilli powder with turmeric. If you like to give the pickle a subtle sweet flavour, you can add fennel seeds as well.
Mix And Wait
Pickling is a whole process that cannot be rushed. After you have made the mixture with chopped vegetables, spices, and oil, you can transfer it to an airtight container. Preferably, choose a big-sized glass jar. Since plastic tends to react with oil and spices, you can keep the glass jar stress-free in sunlight and let the flavours meld naturally.
Preservation Of The Pickle
The gajar gobi shalgam pickle will take about 7-10 days to be ready. You can shake the contents of the pickle and let it ferment for the best flavour. Once the achar is ready, there are a couple of hacks to preserve the pickle the best way. First and foremost, keep the jar sealed at all times, as the moisture can lead to moulds, making your effort go to waste. Also, while taking out the pickle, always use a dry spoon to avoid any spoilage.
