Garlic Pickle Recipe: In Indian food, pickle not only enhances the taste, but it also makes the food special and memorable. Garlic pickle is especially liked in every household because its taste is pungent, spicy and remains for a long time. Kiran Mishra, a resident of Gram Sabha Puri Tiwari, development block Jhanjri, Gonda district of Uttar Pradesh, is very famous for her special garlic pickle. The pickle made by his hands is so delicious that people from nearby villages come to learn it.
While talking to Local 18, Kiran Mishra tells that making garlic pickle is not difficult. All that is required is the right material and the right method. He says that if the spices are balanced, it does not spoil for years. Know here the simple and tasty recipe for making pickles.
Ingredients required for making pickles
Not many things are required to make garlic pickle. It is required for this.
Peeled garlic, fennel, Mangarel (nigella), black pepper, black cardamom, cloves, asafoetida, cumin, carom seeds, bay leaf, cinnamon, nutmeg, Banarasi mustard, black salt, rock salt, mustard oil and sugarcane vinegar.
All these spices not only make the pickle tasty but also keep it safe for a long time.
Garlic pickle recipe
1. Preparation of garlic: Peel the garlic cloves and clean them thoroughly. There should not be any moisture in the garlic, so spread it on a cotton cloth for 1-2 hours.
2. Roast the spices: Roast fennel, cumin, mungrel, black cardamom, cloves, cinnamon and black pepper on low flame. Do not let the spices burn. Then cool it and grind it coarsely. This increases the aroma and taste of the spices.
3. Heating oil: Put mustard oil in a pan and heat it till smoke arises. This removes the bitterness of the oil. Then let it cool down a bit.
4. Mixing pickles: Place garlic cloves in a large bowl. Add roasted spices, black salt, rock salt and asafoetida on top. If there is less oil, add a small amount of sugarcane vinegar so that the pickle remains safe for a long time.
5. Adding oil: Add cooled mustard oil to the pickle and mix everything well. There should be enough oil to completely submerge the spices and garlic.
Kiran Mishra further says that pickles should always be kept in a dry glass bottle. Pickles can spoil quickly if there is moisture. Also, do not add less oil, because only oil keeps the pickle safe for a long time.
