Before winter ends, we decided to capture its essence by pickling seasonal vegetables. Enter shobjir achaar or sabzi ka achaar—a vibrant mix of colours, flavours, and textures. Mustard oil and aromatic spices give it a bold, tangy kick. Each jar holds the season’s bounty, turning everyday vegetables into a spiced delight that only gets better with time.
A few days ago, a friend sent us a Lohri package with gajar gobhi shalgham ka achaar, a winter staple in North India. One bite took me back to childhood. Ma used to make her own version of this pickle. The true magic lies in the mustard oil—bold, fragrant, and infused with spices. Once the pickle is gone, that oil turns into liquid gold. It’s perfect for mixing with puffed rice or drizzling over a simple meal.
mixed vegetable pickle using winter vegetables
Key steps for making shobjir achaar:
This winter delicacy preserves the season’s best produce while adding a tangy, spicy punch to meals. Making it takes patience, but the reward is worth it. I picked a mix of cauliflower, green peas, carrots, beans, whole garlic cloves, split green chillies, and slivers of ginger. Each ingredient adds a unique texture and flavour.
First, I heated mustard oil to remove its pungency, then let it cool. The vegetables were lightly steamed and air-dried completely. This step is crucial to prevent moisture from spoiling the pickle. It also helps the vegetables soak up the spices.
The spice mix is simple but effective—roasted panch phoron, turmeric, red chilli powder, salt, and a touch of roasted mustard powder for sharpness. I coated the vegetables with these dry spices, then added vinegar for acidity and preservation. Finally, I poured in the cooled mustard oil infused with panch phoron.
The pickle went into sterilized glass jars, covered with a cloth, and sat in the sun for two to three days. This step allows the flavours to meld. To keep the achaar fresh, I top it with warm mustard oil whenever needed. Over time, the flavours deepen.
This shobjir achaar pairs perfectly with dal-bhaat, parathas, or even a simple bowl of puffed rice.
sabzi ka achaar
You can try these pickle recipes too:
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Shobjir Achaar | WInter vegetable pickle
Ingredients
Method
- Lightly steam the cauliflower, carrots, beans, and peas for 2–3 minutes until slightly tender but not fully cooked.
- Spread them on a clean cotton cloth and let them air-dry completely for a few hours. Moisture can spoil the pickle, so this step is crucial.
- Dry roast panchphoron until aromatic, then set aside.
- Separately, dry roast mustard seeds and grind them into a coarse powder.
- Heat mustard oil in a pan until it starts smoking.
- Turn off the heat and let it cool slightly.
- Add the whole panchphoron to this and let the flavours infuse in the oil.
- In a large mixing bowl, combine the dried vegetables, garlic, ginger, and green chilies.
- Add turmeric powder, red chili powder, salt, ground panchphoron and the ground mustard.
- Pour in the vinegar and mix everything well.
- Finally, drizzle the infused mustard oil over the mixture and toss to coat the vegetables evenly.
- Transfer the pickle into sterilized glass jars.
- Cover the mouth of the jar with a clean muslin cloth and leave it in the sun for 2–3 days,
- The flavours will deepen over time, making the pickle more intense and flavourful.
- Always store in a cool, dry place. Keep the vegetables submerged in mustard oil to preserve the pickle for months. Mustard oil should always be heated and then cooled down and added to the pickle jar.
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
