Pickled Vegetable Achard Recipe

Vegetable achard has always felt like home to me. Growing up in Mauritius, my mom and my aunties would make jars of it that always lined the fridge—bright, bold, and alive with flavor. Each bite carries memories of family meals, laughter, and the simple joy of food that makes you pause and smile. I wanted to bring that same feeling into my cookbook, Vegan Soulicious, so others could experience the nourishing power of these perfectly pickled veggies. This recipe is more than just a condiment—it's a little jar of culture, history, and heart.

For me, Achard is endlessly versatile. I love it with rice, tucked into homemade chapatis or rotis, layered in a wrap, or simply enjoyed straight from the jar when I need that sharp, soulful kick. It’s a recipe that honors the traditions of my family while inviting creativity—a reminder that plant-based food can be deeply rooted in heritage, yet playful and personal. Every time I make this, I feel connected to my mom, my aunties, and my roots in Mauritius, and I hope it gives people the same joy, warmth, and pride when they share it on their own table.

Charlise's Vegetable Achard

Makes 2 16-ounce jars. 

Ingredeints

• 32 oz. water
• 1 tsp. salt 
• 3 organic carrots,  julienned or coarsely grated
• 1/2 organic green cabbage, sliced thinly
• 1/4 organic neutral oil (sunflower, olive, hemp, etc.)
• 2 cloves organic garlic
• 2 tsp. organic mustard seeds, crushed
• 1 tsp. organic turmeric root powder
• 4-6 organic long green chilies, cut lengthwise
• 1 organic sweet red pepper, thinly sliced
• 2 large organic white onions, sliced
• 2 Tbsp. organic white wine vinegar
• Additional salt to taste

Directions

1.  Clean your jars with hot soapy water and set them aside.
2. Fill a large pot with about 32 ounces of water and bring to a boil.
3. Add salt and remove from heat. 
4. Immediately drop carrots and cabbage into water and blanch for 2 minutes.
5. Remove veggies quickly and drain. 
6. On a try lined with parchment paper, spread blanched veggies out and allow to dry (3-4 hours).
7. In a frying pan or wok, heat oil until hot and remove from heat. 
8. Add garlic, mustard seeds, turmeric, green chilis, sweet red pepper, and onion. 
9. Add the dried blanched vegetables and vinegar and stir well to combine. 
10. Let the vegetables cool completely and pack them tightly in jars. 
11. Top the veggies with additional oil to fill any empty space. 
12. Allow to pickle for 2 days before eating. 
13. Store in fridge for up to 3 months.

Looking for More Culinary Inspiration From Charlise?

Check Out Her Book, Vegan Soulicious

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