Garlic is known for its digestive and heart -friendly properties, making this pickle a nutritious excess for your food.
Pickle is an integral part of Indian cuisine, which is known to enhance the overall taste of food. Whether dal-rice, bread, or paratha is served with, pickles often combine finishing touch to a traditional Indian thali. Indian homes have a variety of pickles, each with its own unique taste. While most of the pickles are spicy and touching, some are made sweet and sour according to individual preferences. Some pickles are also prepared seasonally.
Although readymade pickles are easily available in the market, nothing matches a homemade taste and freshness. Today, we are sharing a simple but delicious garlic pickle recipe that is not only flavorful, but also packed with health benefits. Garlic is known for its digestive and heart -friendly properties, making this pickle a nutritious excess for your food.
Read: Easy Pickle Recipe: How to make garlic pickle in just 10 minutes
However, many people inadvertently make mistakes while preparing pickles at home, causing them to deteriorate quickly. To help avoid this, here are some necessary suggestions to create garlic pickle that are both tasty and long lasting.
Tips to make garlic pickle
Cleaning garlic
Start by peeling and separating garlic cloves. Leave any cloves that contain dark spots or bluemish. Wash the garlic thoroughly and dry it well. Moisture is an enemy of pickle, so make sure the cloves are completely dry and dry that is ideal.
Prepare garlic
If any clove is large, cut them in half for easy serving. Also, remove any green shoot from the center, as they can make the pickle bitter over time.
Use homemade pickle masala
Homemade masala mixtures bring the best taste to pickle. For garlic pickle, use a mixture of yellow mustard seeds, fennel seeds, fenugreek seeds and carom seeds (celery). Nigela seeds (Kalonji) can also be added, but they should be included at the end of the process.
Dry roasted full spices
Dry roasting to the entire spices removes any remaining moisture and enhances their taste. Alternatively, you can sun-dry them. Once roasted, broadly grind the spices and add red chili powder, turmeric and salt. Avoid grinding Nigela seeds, as it can affect the color of pickle.
Use vinegar
Don’t forget to add a spoonful of vinegar to your garlic pickle. It acts as a natural preservative and helps prevent malfunction. Mix the vinegar well after a combination of garlic and spices.
Use mustard oil
Mustard oil is a head in Indian pickle and adds a different spicy. Always heat the oil well, let it cool down, and then mix it in the pickle. This step ensures a balanced taste and enhances protection.
Storage tip
Always store pickle in a clean, dried glass jar. After washing, dry the jar in the sun to eliminate any moisture. Once adding the pickle, make sure that the oil is completely immersed in the oil to prevent it from getting spoiled.
Cover the jar with a clean cotton cloth and keep it in the sun for at least 10 to 12 days. Once it is ready, enjoy your garlic pickle with dal rice, bread, or paratha to burst in addition to taste.
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