Cauliflower Pickle Recipe 

Prep Time: 20 Min

– Cauliflower – 700 gm – Salt – 1 tsp – Fennel seeds - 3 to 4 tbsp – Coriander – 2 tbsp – Fenugreek Seed/Methi Ke Dane – Carom Seed/Ajwain – 1 tbsp – Cumin Seed/Jeera – 1 tbsp – Mustard Seed – 2 tbsp – Oil -1 cup – Asafoetida/Hing – 1/2 tsp

Cook Time: 20 Min


White Scribbled Underline

– Turmeric /Haldi – 1 tsp – Black Salt – 1 tsp – Salt – 2-3 tbsp – Kashmiri Red Chili Powder – 2 tbsp – Dry Mango powder – 1 tsp – Mustard Lentils – 4 tbsp – Nigella Seeds – 1 tsp – White vinegar – 3 tbsp – Charcoal – 1 – Asafoetida/Hing 


White Scribbled Underline

To make the tastiest cauliflower pickle, take 700 grams of cauliflower, cut it into medium-sized florets, and wash it well. 

Next step: place a pan on the flame, add water, one teaspoon of salt, and 1/2 teaspoon of turmeric powder, and boil well. 

Next step: add the cauliflower florets and cook on a medium flame for 2-3 minutes. After 2-3 minutes, transfer the cauliflower florets to a strainer. 

Next step: transfer the cooked cauliflower into the sunlight for 2-3 hours, or you can also keep the fan under the fan for 4-5 hours. Next step: place a pan on the flame, add fennel seeds, coriander seeds, fenugreek seeds, carom seeds, and cumin seeds, and roast for 1–1.5 minutes.

After 1.5 minutes, turn off the flame, add two tablespoons of mustard seeds, and let everything cool. Next step: place a pan on a flame, add 1 cup of oil, and heat well. 

When the oil starts smoking, turn off the flame and let it cool. Next step: take a grinding jar, add all roasted masala, asafoetida, turmeric powder, black salt, salt, Kashmiri red chili powder, and make a coarse powder.

Next step: transfer the masala powder into a bowl, add mustard lentils and nigella seeds, and mix everything well. Next step: take a big bowl, add cauliflower florets and prepared masala as required, and mix well.

Next step: add the mustard oil as required, three tablespoons of white vinegar, and mix well. Next step: take a glass jar, wash it well, and leave it to dry in the sun. 

Next step: take a charcoal, heat it on a flame, and after heating, take it out on a plate. Next step: sprinkle a little asafoetida on the charcoal and place the glass jar on it.

After a few seconds, take the glass jar and fill the prepared Gibhi Ka Achar into it. Now your perfect cauliflower pickle is ready, and you can enjoy it.