Radish pickle recipe

Fresh and crisp carrots and radishes are available in abundance during the winter season. These seasonal vegetables are perfect not only for sabzis, halwa, stuffed parathas, and soups—but also for my favorite: pickles!

While mango and lemon pickles are all-time classics, winter-specific pickles have their own unique, crisp taste. For me, winter feels incomplete without jars of homemade pickles like carrot, cauliflower, radish, knol-khol, amla, fresh turmeric, and green/red chilies. These pickles are simple to prepare and taste absolutely divine with parathas or any meal.

🧄 Why You’ll Love This Pickle

• Simple ingredients
• Long shelf life
• Tangy, crunchy, and flavorful
• Goes perfectly with all Indian meals

📌 Personal Note

I enjoy pickles so much that they make their way into every meal—breakfast, lunch, and dinner! Though I’ve started limiting my intake for health reasons, making pickles is non-negotiable 🙂

This Gajar Mooli Ka Achar is very simple. You can adjust the vegetable ratio to suit your taste. Adding ginger and green chilies is optional. And if you’re not a fan of radish, feel free to substitute with sliced turnips.

🌿 Instant Pickle Option

If you want to make it instantly:

• Chop all vegetables
• Skip steps 6, 7, and 8
• Mix in all spices, vinegar, and oil
• Store and enjoy

🌶️ Ingredients

• 400 gm Carrot (Gajar)
• 500 gm Radish (Mooli)
• 150 gm Green Chillies (Hari Mirch)
• 100 gm Ginger (Adrak)
• 2 tbsp Red Chilli Powder (Lal Mirch)
• 3.5 tbsp Mustard Seeds (Rai Kuria)
• 2 tbsp Fennel Seeds (Saunf)
• 1 tsp Fenugreek Seeds (Methi Dana)
• 1/3 tsp Asafoetida (Hing)
• 1 tsp Turmeric Powder (Haldi)
• 3 tsp Salt
• 1.5 tbsp White Vinegar (Sirka)
• 3/4 cup Mustard Oil (Sarson ka Tel)

🥄 Instructions

1. Wash, peel and wipe carrots and radish.
2. Cut into medium-thick batons (1.5–2 inches).
3. Wash, wipe and slit green chilies; peel and chop ginger.
4. Mix all vegetables with 2 tsp salt in a large vessel. Cover and rest for a day.
5. Drain moisture using a colander and leave for 15 minutes.
6. Spread vegetables under sunlight for 2 hours (or under a fan).
7. Dry roast mustard, fenugreek, and fennel seeds for 1 min. Cool and grind coarsely.
8. Heat mustard oil till smoking. Cool slightly, then add asafoetida.
9. Mix veggies with all spices, remaining salt, vinegar, and mustard oil.
10. Transfer to a sterilized glass jar.
11. Let it mature for 3 days before use.

Serve with: Paratha, roti, or any Indian meal.

💡 Notes

• Either fully submerge the pickle in mustard oil or mix regularly to avoid spoilage.
• Turnips can be used in place of radishes.

❤️ Love Winter Pickles? Try These Too!

• Gajar Gobhi Shalgum Ka Punjabi Achar
• Amla Ka Achar
• Fresh Turmeric and Ginger Pickle
• Tindora Pickle
• Athela Mircha
• Gajar Aloo Ka Achar

⭐ Have you tried this recipe?