Though I was thinking of putting my own pic, I opted for Google's Nano Banana. Afterall being lazy is not a crime.
As the winter chill sets in and local markets turn vibrant with bright red carrots, crunchy white radishes, and purple-headed turnips, there is one tradition that every Indian household looks forward to: The Winter Medley Pickle.
Unlike the mango pickle that needs weeks of intense summer heat, this winter special is a "quick-maturing" treat. At Petpuja.com, we believe winter meals like Gobi Parathas or Makki ki Roti & Sarson ka Saag are incomplete without the sharp, spicy kick of a homemade winter pickle.
Let’s recreate Grandma’s famous Gajar-Mooli-Shalgam (Carrot-Radish-Turnip) Pickle.
The Winter Harvest Ingredients
Winter Vegetables: 1 kg (Equal parts Carrot, Radish, and Turnip – sliced into batons. You may be partial to your favourite veggie.)
Green Chillies: 50g (Slit lengthwise)
Ginger: 50g (Peeled and cut into thin juliennes)
Mustard Oil: 250 ml (Pure cold-pressed)
Yellow Mustard Seeds (Rai): 4 tbsp (Coarsely ground for the tang)
Red Chilli Powder: 2 tbsp (Adjust for spice)
Turmeric Powder: 1.5 tbsp
Salt: 3 tbsp (Or to taste)
Vinegar (White or Apple Cider): 2 tbsp (Acts as a preservative and adds a sharp zing)
Sugar or Jaggery (Optional): 1 tsp (To balance the sharpness)
The Secret Winter Process
1. The Blanch & Dry
Clean and peel your vegetables. Cut them into 2-inch-long sticks. Grandma’s trick: Blanch the veggies in boiling water for just 2 minutes (keep them crunchy!). Drain them immediately and spread them on a clean cloth under the winter sun or in a well-ventilated room for 3–4 hours. The surface must be dehydrated.
This way, you will have ready-to-eat pickles. But I personally prefer no blanching veggies. It takes 3-5 days of sunlight to ready this pickle. I love the crunchy veggies more than the blanched ones.
2. Tempering the Oil
Heat the mustard oil in a heavy-bottomed pan until it reaches the smoking point. Turn off the heat and let it cool for 2 minutes. Add the ginger juliennes and slit green chillies to the warm oil—this releases their flavour without burning them.
3. Mixing the Spices
While the oil is still slightly warm, add the turmeric, red chilli powder, salt, and the coarsely ground mustard seeds. Mix well to form a fragrant oil-spice blend.
4. The Final Toss
Add the dried carrots, radish, and turnips to the spice mix. Toss them gently until every piece is coated in that vibrant yellow-red spice. Finally, stir in the vinegar and the pinch of jaggery.
5. Maturation
Transfer the pickle into a sterilised glass jar. While you can eat this "instant" pickle after 24 hours, Grandma always recommended keeping it in the winter sun for 2 to 3 days to let the mustard seeds ferment and develop that signature sourness.
Grandma’s Winter Preservation Tips
The Crunch Factor: Do not over-boil the vegetables. The beauty of this pickle is the "crunch" you feel when you bite into a piece of carrot or radish.
Shelf Life: Since these are water-heavy vegetables, this pickle usually stays fresh for about a week to ten days. For a longer shelf life, keep the jar in the refrigerator after the initial 3 days of sun-maturation.
The Mustard Magic: If the pickle isn't sour enough after two days, give it another day in the sun. The Rai (mustard) needs a little warmth to work its magic.
Winter is short, and so is the season for these fresh, sweet vegetables. This pickle is a celebration of the season’s bounty—a mix of sweet carrots, pungent radishes, and earthy turnips.
Serve it with your breakfast parathas or a simple bowl of Khichdi, and you'll understand why this was the only thing Grandma would make as soon as the first fog of December appeared. Make your 'Petpuja' a winter celebration!
Which winter vegetable is your favourite in a pickle? Tell us in the comments below!
Neerja Bhatnagar
If you're looking for interesting and effective content on mental health, parenting, lifestyle, reviews, and more, consider subscribing to my other blog, Neerja's Musings.
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