Pickled Vegetables – Kashmiri Achar

Fermented foods are  probiotic powerhouses  boosting the good bacteria in your gut and helping with overall health and immunity

“Achar” is a form of fermented food in the Indian subcontinent and essentially is a pickling process. It is one of the oldest methods of food preservation, sustaining communities through changing climate and seasons where the life of the crop could be extended by preserving it.

achar-1Kashmir with it’s cold winters is very conducive to pickling a variety of vegetables such as Kohlrabi, carrots, radish,  peppers etc. There is no vinegar in these pickles. Mustard oil is the main carrier in which fermenting agents like mustard and carom seeds are added. This will last a long while on your shelves.

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achar-5

The basic recipe was for Monji Achar ( Kohlrabi pickle) from which I strayed a bit and added the crunchy turnips and carrots. The Kohlrabi leaves I had already cooked in another dish, otherwise I would have chopped and added them.

The key would be to dry out the cut vegetables in the sun for a day or so just to reduce the moisture. I am in the dead of winter here in Virginia so sunshine is scarce. I left it out for another day….48 hours.achar-2

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Kashmiri Achar - Pickles

  • Servings: many
  • Difficulty: easy
  • Print

Beautiful fermented winter vegetables

Ingredients

  • 1-2 large bulbs of Kohlrabi ( Monji is Kashmiri)
  • 1-2 large turnips
  • 2 carrots
  • 1 table spoon sea salt ( adjust to taste)
  • 1 tablespoon mustard seeds
  • 1 tablespoon carom seeds ( Ajwain).
  • 1 cup mustard oil.
  • 2 table spoons red chili powder
  • 1 tsp ginger powder

Directions

  1. Peel and cut the bulbs of kohlrabi into 1 inch pieces.
  2. Do the same with peeled turnips and carrots
  3. Wash the veggies and spread them on a cloth to dry out in the sun for one day. This can be 2 days if there is no sunshine.
  4. In a large glass bowl mix the spices with the oil.
  5. Add the vegetables and mix well..
  6. Put it in a large glass pickling jar and seal tight.
  7. You need to leave the jar in a sunny place for a week to ferment. If you are in a cloudy wintery place like me, then it will take another week.

Sharing at Fiesta Friday  which is be co-hosted this week are Jhuls and Ginger

17 Comments Add yours

  1. Jhuls says:

    Mmm, my mouth is watering! Haha! In the Philippines, we call a pickled veggies ‘Achara’. It sounds close to yours. Ours contains of papaya and carrots, I am not sure about the other ingredients. Your version looks interesting! Happy 2017! 🙂

    Liked by 1 person

    1. Oh Jhuls, I would love to try the papaya and carrot version from the Philippines. If you have the recipe please share. I will check with my sis in law too and she is from the Philippines. I hope you and you family have a healthy and peaceful 2017. Best wishes my fellow blogger friend!

      Like

  2. petra08 says:

    This is a beautiful recipe. I must give this a go! I will take your advice to leave the cut vegetables out as well, we are short of sunshine here as well!
    Happy FF and 2017! 🙂

    Liked by 1 person

    1. Petra, so glad you will give this a try….will look forward to hearing how it turned out. Have a great 2017!

      Liked by 1 person

      1. petra08 says:

        hi Zeba
        I will do! 🙂 x

        Like

  3. Ginger says:

    How I love a good pickle, and your vegetables sound amazing! I’ll be pinning this recipe as part of my New Year’s resolutions 😉 Thank you for bringing it along to Fiesta Friday!
    Happy New Year!

    Like

    1. Thank you so much Ginger. I hope you enjoy it as much as we did. Pickles are the best!! Happy New year to you and yours.

      On Mon, Jan 2, 2017 at 2:16 PM, Food For The Soul wrote:

      >

      Liked by 1 person

      1. Ginger says:

        They are indeed – and yours look amazing!

        Like

  4. chefjulianna says:

    Mmmm! I bet these are super delicious! 😀

    Liked by 1 person

  5. Antonia says:

    Your pickles look delicious! I usually use vinegar, this is so interesting!

    Liked by 1 person

    1. Hi Antonia…oil makes the flavor very strong and preserves them through the winter…I love using vinegar as well! Thanks so much for the visit!

      Liked by 1 person

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