In winters the market is full of fresh vegetables and fruits of various kinds. Thus this is the perfect time to preserve these vegetables and fruits for future consumption. Today I will share the recipe to make gajar gobhi shalgam ka achar (pickle of carrot, cauliflower, and turnip). This spicy Indian pickle is very popular in North India in winter months. It is generally made sweet, sour and salty.
Vegetables getting sundried in order to be pickled
As soon as winters arrive, everyone in my house starts waiting for gajar gobhi shalgam ka achar, and gajar ki kanji. I will share the recipe of gajar ki kanji later. The present generation is not very fond of pickles. We eat pickles now only with certain dishes such as khichdi or aloo paratha. I remember older generation was very particular about pickle and chutney as accompaniment with everyday meals. Ladies of our house were busy making pickles of various kinds throughout the year with all sorts of vegetables. Now gradually the practice of pickle making at home is dying. Now various kinds of pickle are widely available in the market, and with less consumption, the need to make pickles at home is not there. Still, the rustic flavor and personal touch of home-made pickle, cannot be found in mass produced pickles available in the market.
Gajar gobhi shalgam ka achar: kept in sunlight for fermentation
Pickle making is a little time consuming. First the vegetables are to be cleaned, cut, and sun dried. Then after adding spices the pickle needs to be rested in sunlight, or a warm place to mature. Nevertheless, home-made pickle invariably acts as a taste enhancer to any food, so the effort is always worthwhile.
I made gajar gobhi shalgam pickle this time after a gap of a couple of years. The vegetables are cut into one inch pieces, and are kept in sun to be dried. If there is no sunlight, the vegetables can be pat dried using clean kitchen towel, or kept below fan. Cleanliness is of utmost importance while making pickle. If there are microbes present, the pickle will be spoilt. Many spices are used to kill these bacterias and microbes such as turmeric, salt, and mustard seeds. They all along with oil and vinegar, act as preservatives.
Pickle is ready
Sterilize the jar
The jar in which pickle is to be stored should also be cleaned and sterilized. Sunlight acts as a good sterilizer. If there is bright sunlight, the jar should be kept in sunlight for a couple of hours. My sister-in-law taught me one more method of sterilizing the jar. If the jar is smoked by burning asafoetida, it gets sterilized due to antimicrobial property of asafoetida. She took some asafoetida on cotton wool and burnt it. Then she kept the inverted jar over burning asafoetida. The smoke filled the jar, and sterilized it.
Oil is an important ingredient in pickle making. In north India mustard oil is used in pickle making. It renders certain depth and character to the pickle. It serves two important purposes. It acts as a shield between vegetables and atmosphere, and protects vegetables from drying up, and also prevents formation of fungus.
Gajar gobhi shalgam ka achar
Recipe of Gajar gobhi shalgam ka achar
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