Pickled Cauliflower, or "Gobi ka Pani Wala Achar" in Hindi, is a tangy and flavorful Indian condiment. Made by pickling cauliflower florets in a mixture of vinegar, and spices.
This traditional pickle offers a delightful combination of crunch, spice, and sourness, making it a popular accompaniment to various Indian meals.
This Gobi ka Pani Wala Achar recipe is super easy and quick – the best part is it takes less than 10 minutes to make, and you don't even need to cook anything.
It's my mom's recipe, and I make it a lot. My husband likes this pickle; he enjoys having it as a salad or in wraps for a tasty and convenient snack.
Gobi ka Pani Wala Achar, is super easy and quick! You can make it any time of the year, and it only takes 1-2 days for the cauliflower to get all flavorful and tangy.
When I buy cauliflower, I like to save half of it for recipes during the week, and the other half, I use to make this yummy pickle. You can make it mild or spicy, depending on how you like it.
Plus, you can add other veggies like carrots, turnips, or beets to make it even more colorful and tasty! So, next time you have some cauliflower, why not give this pickle a try? It's a great way to add some zing to your meals!
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Ingredients For Pickled Cauliflower Recipe
Here are the ingredients for Gobi Ka Achar recipe:
- 1 small head cauliflower, about 3 cups cauliflower florets.
- ¾ cup white distilled vinegar.
- 3 cups water.
- 2 teaspoons rai dana (crushed yellow mustard seeds).
- ½ teaspoon red chili powder or to taste.
- 1 teaspoon turmeric powder
- 2 teaspoons salt or to taste.
- Optional: 3-4 green chilies.
- Optional: Few diced ginger coins.
How to Pickle Cauliflower
Here's a simple recipe for Gobi ka Pani Wala Achar aka Indian style Pickled Cauliflower:
- Prepare Cauliflower: Wash and cut the cauliflower (gobi) into small florets.
- Prepare Pickling Liquid: In a clean, sterilized glass jar, combine white distilled vinegar and water.
- Add Spices: Add crushed yellow mustard seeds (rai dana), red chili powder, and salt to the liquid. Stir well to combine.
- Optional Ingredients: If using, add whole green chilies and diced ginger coins to the mixture.
- Add Cauliflower: Gently place the cauliflower (gobhi) florets into the jar. Make sure the cauliflower is completely covered by the pickling liquid. If required, add more water to ensure all the florets are submerged.
- Adjust Seasoning: Taste the liquid and adjust the seasoning according to your preference. You can add more salt or red chili powder if required.
- Mix and Stir: Give the mixture a good stir to evenly distribute the spices and ensure the cauliflower is well coated.
- Fermentation: Keep the jar at room temperature for 1-2 days, allowing the flavors to meld and the cauliflower(gobi) to pickle. Remember to stir the mixture twice a day for even fermentation.
- Taste and Store: After 1-2 days, taste the pickle (achar) it should be slightly tangy, and salty. If satisfied with the taste, store it in the refrigerator to slow down the fermentation process. The pickled cauliflower stores well in the refrigerator for 10-14 days.
- Serve: Gobi ka Pani Wala Achar aka Indian style Pickled Cauliflower is now ready to be served as a delicious and tangy accompaniment to your meals.
Enjoy your homemade Gobi ka Pani Wala Achar!
Tips For Perfect Pickled Cauliflower
Here are some tips for making Gobi ka Pani Wala Achar:
- Use Fresh Cauliflower: Choose a small head of fresh cauliflower for the best flavor and texture.
- Sterilize the Jar: Make sure the glass jar is thoroughly cleaned and sterilized before using. This helps prevent unwanted bacteria from affecting the pickling process.
- Adjust Spice Levels: Adjust the quantity of red chili powder, green chilies, and ginger according to your spice preference. You can start with a smaller amount and add more if needed.
- Make Sure Cauliflower Is Submerged Fully: It's important that all cauliflower florets are fully submerged in the pickling liquid. This helps in even pickling and prevents any part of the cauliflower from going bad.
- Taste During Fermentation: Taste the pickling liquid during the fermentation process. If you feel the flavors need adjustment, you can add a bit more salt or spices accordingly.
- Stir Twice a Day: Remember to stir the mixture at least twice a day during the fermentation period. This helps distribute the flavors and ensures an even pickling process.
- Monitor Fermentation Time: Keep an eye on the pickle, for 1-2 days during fermentation. Taste the achar after the first day to check if it has reached the desired level of tanginess and flavor.
- Refrigerate for Storage: Once the Gobi ka Pani Wala Achar aka pickled cauliflower has achieved the desired flavor, store it in the refrigerator to slow down the fermentation process and preserve its freshness.
- Serve Chilled: This achar tastes best when served chilled. Allow it to cool in the refrigerator before serving as a side dish.
Remember that pickling is a personal preference, and you can always adjust the ingredients and quantities to suit your taste. Enjoy your homemade Gobi ka Pani Wala Achar aka Indian style Pickled Cauliflower!
Is pickled cauliflower good for you?
Pickled cauliflower can be a nutritious addition to your diet as it retains many of its original nutrients, including fiber and certain vitamins, while offering the benefits of probiotics from the fermentation process, which can promote gut health. However, moderation is key due to the potential high sodium content in pickling, and individuals with specific dietary restrictions should be mindful of their salt intake.
Why did my pickled cauliflower turn brown?
The browning of pickled cauliflower is likely due to a natural enzymatic reaction called oxidation, which occurs when the cauliflower is exposed to air during the pickling process. To minimize browning, ensure that the cauliflower is fully submerged in the pickling liquid.
Indian Cauliflower Recipes
Gobi Ka Pani Wala Achar | Pickled Cauliflower
Equipment
Ingredients
- 1 small head cauliflower ,about 3 cups cauliflower florets
- 1 cup white distilled vinegar
- 3 cups water , plus as needed
- 2 teaspoons rai kuria ,crushed yellow mustard seeds
- ½ teaspoon red chili powder , to taste
- 1 teaspoon turmeric powder
- 2 teaspoons salt or to taste
Optional:
- 3-4 whole green chilies , I used Thai Green Chili
- Few sliced ginger coins
Instructions
- Wash and cut the cauliflower (gobi) into small florets.
- In a clean, sterilized glass jar, combine white distilled vinegar and water.
- Add crushed yellow mustard seeds (rai kuria), red chili powder, turmeric powder, and salt to the liquid. Stir well to combine.
- If using, add whole green chilies and sliced ginger coins to the mixture.
- Gently place the cauliflower (gobhi) florets into the jar.
- Make sure the cauliflower is completely covered by the pickling liquid. If required, add more water to ensure all the florets are submerged.
- Taste the liquid and adjust the seasoning according to your preference. You can add more salt or red chili powder if required.
- Give the mixture a good stir to evenly distribute the spices and ensure the cauliflower is well coated.
- Keep the jar at room temperature for 1-2 days, allowing the flavors to meld and the cauliflower(gobi) to pickle. Remember to stir the mixture twice a day for even fermentation.
- After 1-2 days, taste the pickle (achar) it should be slightly tangy, and salty. If satisfied with the taste, store it in the refrigerator to slow down the fermentation process.
- The pickled cauliflower stores well in the refrigerator for 10-14 days.
- Gobi ka Pani Wala Achar aka Indian style Pickled Cauliflower is now ready to be served as a delicious and tangy accompaniment to your meals.
Notes
- Tips For Perfect Pickled Cauliflower
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