Step 1

Remove the cauliflower’s large stem end and cut it into large florets or as needed for the recipe. Set aside. Likewise, cut the green ends of carrots, beetroot, and turnips and peel the upper layer.

Step 2

Wash the vegetables thoroughly under tap water to get rid of any dirt stuck to them. Cut the carrots and turnip into half vertically.

Step 3

Now fill a large stockpot 2/3 with and bring it to a boil. Add the cauliflower florets to the boiling water. Boil the cauliflower in water for 2-3 minutes (depending on the size of your florets).

Step 4

Immediately scoop out the cauliflower florets and cool them instantly in an ice water bath. This ice water bath will help ensure the cauliflower doesn’t continue to cook from its own heat. After blanching, cauliflower should still have a bit of crunch left in it.

Step 5

Repeat the same process for carrots and turnip. Beetroot doesn’t need to be blanched.PROTIP – If using whole baby carrots, boil the carrots for 4-5 minutes.

Step 6

Once the vegetables have been blanched, remove them from the ice bath, drain and spread them on a clean paper towel or kitchen napkin. Allow the vegetables to dry in the sun for a whole day.  It took me a full day to dry my veggies.

Step 7

Add red chili flakes, fenugreek seeds (methi dana), mustard seeds, fennel seeds, cumin seeds, nigella seeds, and cloves to a skillet.

Step 8

Over medium-low heat, toast the spices, stirring and tossing frequently, until fragrant and slightly brown.

Step 9

Remove from heat and allow it to cool. Transfer the cooled spices to a blender or motor-pestle. For a bold and impactful flavor, coarsely grind the spices.

Step 10

Using a mortar and pestle freshly ground black cardamom. Set aside.

Step 11

Combine vinegar and jaggery in a small heavy pan. Whisk to combine. Bring the jaggery syrup to a boil. Stir in freshly ground black cardamom and the pickling spice to this mixture.

Step 12

Mix it well until combined. Boil the syrup until it forms a thick 1-string consistency.Set aside to cool.

Step 13

Heat mustard oil in a heavy pan. Cook until it starts to fume. Remove from heat once it starts to fume and set it aside to cool slightly.

Step 14

Once cooled, add ginger-garlic paste to it. Sauté until the ginger-garlic mix becomes slightly brown. The goal is to cook the raw smell of ginger and garlic. It will take about 12-14 minutes on a medium-low flame.Once cooked, take it off the flame and set it aside.

Step 15

Transfer the vegetables to a large mixing bowl. Now, add the vinegar+jaggery+spice mix to the vegetables. Next, add the cooked ginger-garlic paste to gobhi, gajar, shalgam, and beetroot.

Step 16

Add Kashmiri red chili powder, cinnamon powder, and salt.

Step 17

Use a clean spoon and toss everything together until everything is well blended.Do not transfer the gobhi gajar shalgam achar to a jar as yet; allow the pickle to cool completely. Cover the pickle bowl with a kitchen towel and let it cool.

Step 18

Once completely cooled, transfer the pickle to a clean, sterilized, dry jar. Cover the jar tightly with a lid. Place the jar in the sun to mature. It will take at least 2-3 days at room temperature for the gobhi gajar shalgam achar to mature.

Step 19

Achar will be ready in 4-5 days. Serve it alongside your favorite meal and enjoy!