People from Punjab love their Achaar. Aloo parantha (flatbread stuffed with potatoes), ghar ka makhan (homemade white butter) and achaar is comfort food at its best for us.
What we call achaar is basically pickled vegetables. Our pickling is done with various spices and not just vinegar. Today I am sharing a punjabi recipe of a popular achaar in our parts of the world – gobhi, gajar and shalgam ka achaar (carrot, cauliflower and turnip pickle).
My grandmother was known for the pickles she made and every winter she would make this cauliflower, carrot and turnip pickle in bulk and send us back with jars of her famous pickle that we would enjoy for months.
When I started blogging (around the same time I started cooking), one of the recipes I wanted to share (and document for my own purpose) was my grandmother’s achaar recipe. One ambitious day I thought I will try it out and called my grandmom up to get the recipe. She explained it in as much details possible how she makes her famous pickle. She tried her best to explain it to me but somewhere I screwed up. I had decided the next time I am at my grandparents for a few days I will learn from her. Unfortunately, I didn’t get a chance to and she passed away three years back.