Tag Archives: cauliflower pickle recipe

Gobi Ka Achaar – Cauliflower pickle Recipe step by step – Pickle Gobhi Achar

Gobi Ka Achaar – Cauliflower pickle recipe – Pickle Gobhi Achar

Gobi pickle is prepared mostly during winters when we have fresh cauliflower in abundance in the market. This easy to prepare cauliflower pickle loaded with many spices and is super spicy-tangy in taste. So here, posting another pickle recipe for you all. This pickle is everyone’s favorite and takes very less time for the preparations but has longer shelf life.

This cauliflower pickle goes very well with simple and delicious Indian meals like rice-dal, paranthas, chapatti and so on. Try making this fiery combination of cauliflower and some desi spices, as a side accompaniment, with this easy recipe. Follow these step-by-step instructions with pictures and Enjoy!

Directions

Getting ready:

Cut off the stalk from cauliflower and make florets.

gobhi pickle

Take enough water in a vessel to drench the florets. Mix 2 tsp salt in the water and drench these florets into it. With soaking florets in water with salt, helps kill the bacteria.

gobhi pickle recipe

Place the florets in water and leave them aside for 10 minutes. After 10 minutes, thoroughly rinse the florets with plain water.

gobhi pickle recipeMaking:

To blanch the florets, heat enough water in any vessel. When the water starts simmering, place the florets in it. Cover and let it simmer for 3 minutes and then turn off the flame.

gobhi pickle recipe

Drain out the florets through a sieve to remove excess water. Spread a clean muslin cloth over a tray and place the florets over it. Even out the florets and keep them under sunlight to dry out.

gobhi pickle recipe

After 3 hours, when the florets are dried completely, let us prepare the pickle. Keep all the spices handy for making the pickle. Heat some mustard oil in a pan. When the oil reaches smoking point, turn off the flame and let the oil cool down a little. It is necessary to heat the mustard oil because it’s spicy in taste and many of us don’t like its spiciness.

gobi pickle recipe

Take florets in a mixing bowl. Add 2 tsp salt, 2 tsp coarsely ground mustard powder, 2 tsp coarsely ground fennel powder, 1 tsp coarsely ground fenugreek seeds, 1 tsp red chilly powder, 1 tsp turmeric powder, 1 pinch asafoetida, 2 tbsp vinegar. You can use white or any other vinegar. Vinegar enhances the flavor of pickle and has a longer shelf life.

gobi pickle recipe

Now add mustard oil and mix everything really well. Cauliflower pickle is ready and it tastes really scrumptious. You can relish eating this pickle now. But the real taste comes after 3 days when the cauliflower absorbs all the spices. But the real taste comes after 3 days when the cauliflower absorbs all the spices.

gobi pickle recipe

 

Serving:

Let the pickle cool down and then store it in any airtight container. Stir the pickle after every 2 days with a dry spoon.  By the third day you can consume this pickle. This pickle keeps well for 2 to 3 months. Serve this pickle with paranthas, roti or rice and enjoy eating.

gobi pickle recipeSuggestions:

  • Keep note that while taking out the pickle always use clean and dry spoon and thoroughly wash the container used for storing the pickle with boiling water, dry it under the sun or in oven. There should not be any kind of moisture in the container.

Gobi Ka Achaar - Cauliflower pickle recipe - Pickle Gobhi Achargobi pickle recipe
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cauliflower – 1 (750 grams)
  • Salt – 2 tsp
  • Mustard oil – ½ cup (100 grams)
  • White vinegar – 2 tbsp
  • Salt – 2 tsp
  • Mustard powder – 2 tsp (coarsely ground)
  • Fennel seeds – 2 tsp (coarsely ground)
  • Asafoetida – 1 pinch
  • Turmeric powder – 1 tsp
  • Red chili powder – 1 tsp
  • Fenugreek powder – 1 tsp (coarsely ground)
Instructions
  1. Cut off the stalk from cauliflower and make florets. Take enough water in a vessel to drench the florets. Mix 2 tsp salt in the water and drench these florets into it. With soaking florets in water with salt, helps kill the bacteria. Place the florets in cauliflower and leave them aside for 10 minutes. After 10 minutes, thoroughly rinse the florets with plain water.
  2. To blanch the florets, heat enough water in any vessel. When the water starts simmering, place the florets in it. Cover and let it simmer for 3 minutes and then turn off the flame. Drain out the florets through a sieve to remove excess water. Spread a clean muslin cloth over a tray and place the florets over it. Even out the florets and keep them under sunlight to dry out.
  3. After 3 hours, when the florets are dried completely, let us prepare the pickle. Keep all the spices handy for making the pickle. Heat some mustard oil in a pan. When the oil reaches smoking point, turn off the flame and let the oil cool down a little. It is necessary to heat the mustard oil because it’s spicy in taste and many of us don’t like its spiciness. Take florets in a mixing bowl. Add 2 tsp salt, 2 tsp coarsely ground mustard powder, 2 tsp coarsely ground fennel powder, 1 tsp coarsely ground fenugreek seeds, 1 tsp red chilly powder, 1 tsp turmeric powder, 1 pinch asafoetida, 2 tbsp vinegar. You can use white or any other vinegar. Vinegar enhances the flavor of pickle and has a longer shelf life.
  4. Now add mustard oil and mix everything really well. Cauliflower pickle is ready and it tastes really scrumptious. You can relish eating this pickle now. But the real taste comes after 3 days when the cauliflower absorbs all the spices. But the real taste comes after 3 days when the cauliflower absorbs all the spices.
  5. Let the pickle cool down and then store it in any airtight container. Stir the pickle after every 2 days with a dry spoon. By the third day you can consume this pickle. This pickle keeps well for 2 to 3 months. Serve this pickle with paranthas, roti or rice and enjoy eating.