Homemade garlic pickle that pairs well with curd rice, dal khichdi, sambar rice, and more.
Ingredients
- 100gGarlic
- 1/4cupGingelly oil
- 1/4tspMustard seeds
- 1/4tspAsafoetida powder
- 1 1/2tbspChilly powder
- 1/4tspTurmeric powder
- 1/4tspSugar
- 4tbspVinegar
- Salt to taste
How to make Easy Garlic Pickle
Clean the garlic cloves and steam them for 3 minutes. Set aside.
Heat oil in a pan. Add mustard seeds and let them pop.
Add steamed garlic and salt. Mix well for 10 seconds.
Add chilly powder and turmeric powder. Saute for 10 seconds.
Add vinegar and let it boil for 30 seconds.
Add sugar and asafoetida powder. Mix well and turn off the heat.
Allow the pickle to cool completely before transferring it to a glass jar or bottle.
Tips & Tricks
Do not transfer the pickle to a jar or bottle while it's hot. Wait until it cools completely.
Avoid using aluminum or iron pans for making and storing the pickle. Use a glass jar or bottle.
Ensure the jar or bottle is dry before storing the pickle.
Use a dry spoon to take the pickle from the jar.
Keep the pickle at room temperature for the first 2 days, then refrigerate it on the third day to keep it fresh for a long time.
Recipe by
Gayatri
(@rene121)
Cooking is my passion. I love to create new recipes... and also love to learn about different cuisine.