Pickled vegetables (Atjar)

Pickled vegetables (Atjar)

Vegetables pickled in oil and exotic spices


  •  600 g Oil
  • 80 ml Pickle masala
  • 40 ml Smoked paprika
  • 30 ml Garlic crushed
  • 2 Onions (sliced)
  • 20 ml Mustard seeds
  • 700 g Cabbage (shredded)
  • 400 g Carrots (Julienne)
  • 500 g Cauliflower (cut into small florets)
  • 40 g Ginger ( chopped)
  • 50 g Fenugreek seeds (whole)
  •  50 g Fenugreek seeds (coarsely grounded)
  • 30 ml Vinegar
  • Pinch of Salt


  • Prepare all the vegetables.
  • Heat the oil and fry the onions for 1 minute.
  • Add the garlic, ginger and fenugreek seeds and fry ½ a minute.
  • Add the cabbage and carrots and fry 2 minutes.
  • Add the cauliflower and fry 1 minute and remove from the heat.
  • Add the vinegar and mix.
  • Spoon hot into jars using all the oil and distribute the Fenugreek seeds evenly.  
  • Place the jars in a boiling pot of water to can them. When the water comes        back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids        pop down; if they do not, refrigerate those pickles and eat them first. With this step done it will last a week on the shelve unopened and 2 weeks in the refrigerator after opening. Storing on the shelve improve the taste.

Written by:  - Updated 9 Oct, 2019  
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