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Step-By-Step Guidelines to Make Garlic Pickle

Updated on September 18, 2017
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. My food has less oil and no artificial color.

Home-Made Garlic Pickle

Garlic pickle
Garlic pickle

Use Garlic Daily for Better Health

Why Garlic Pickle? How to Make it at Home :

Garlic pickle is pungent and aromatic. While peeling the cloves, lightly grease your fingers with oil to avoid the lingering bad smell of raw garlic. I made a small quantity of this pickle. You can make a larger quantity by multiplying the quantity of the ingredients according to your needs.

Having garlic pickle at home has many advantages. It makes the meal enjoyable. It also helps you to maintain good health as the ingredients used for making this pickle are nutritious and have medicinal properties. I used garlic, lemon juice, fenugreek seeds, mustard seeds, mustard oil, cumin seeds, red chili powder, turmeric powder, asafoetida/hing powder, some jaggery powder, and salt. If you look at the ingredients, you will be sure that this pickle is a healthy choice for anyone.

This home-made pickle takes about a week to set. Hence, use it after a week. Garlic pickle stays fresh for 3 months if stored in a glass jar or container. Place it in a cool and dry place. No need to refrigerate.

Keeping this pickle on your dining table is a wonderful idea. You can use a bit of it daily to tickle your taste buds.

Now, let me share the detailed recipe.

5 stars for Garlic Pickle

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: A cup of garlic pickle

Ingredients for Making Garlic Pickle

  • 3/4 cup garlic cloves, skin removed, small cloves preferred, if big, cut them lengthwise into two.
  • 3-4 tbsp mustard oil, or coconut oil
  • 1/4 tsp turmeric powder
  • 2 1/2 tbsp lemon juice
  • 1 1/2 tbsp red chili powder
  • 1 tsp or less powdered jaggery, I used half a teaspoon jaggery
  • 3/4 tsp salt, or as per taste
  • 2 1/2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp coriander seeds
  • 1/4 tsp hing/asafoetida powder

Step-By-Step Instructions and Images for Making Garlic Pickle:

  • Heat a deep-bottomed pan. Add 2 tsp mustard seeds, fenugreek (methi) seeds, cumin seeds, coriander seeds, and hing powder. Just warm them. Turn off the fire.
  • Grind them together to get a fine powder. keep aside.
  • In the same pan, pour mustard oil. Heat the pan. Throw in half a teaspoon of mustard seeds. Let them pop up. Add garlic cloves.
  • Saute on a very low fire for 6 minutes or till they become golden brown. Add turmeric powder. Mix well.
  • Now, add lemon juice. Let the mix boil for two minutes. Add chili powder. Stir the mix.
  • Add powdered jaggery. Mix well. Let it boil and combine well with the other contents in the pan.
  • Throw in salt. Stir once. Add ground spice mix. Saute for a minute. Turn off the stove. Keep the pan aside for cooling.
  • When cools down, store the pickle in a glass jar. Consume it after a week. This pickle stays fresh for 3 months. No need to refrigerate.
  • Eat this yummy garlic pickle as a side dish for meals! Enjoy the taste.

Step one: Keep the ingredients ready
Step one: Keep the ingredients ready
Step two: Put warmed  mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, and hing powder in a mixer. Grind them to get a fine powder.
Step two: Put warmed mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, and hing powder in a mixer. Grind them to get a fine powder.
Step three: Heat oil in a deep-bottomed pan. Add some mustard seeds. Let them crackle. Add peeled garlic cloves. Saute on a low fire. Saute till garlic turns golden brown.
Step three: Heat oil in a deep-bottomed pan. Add some mustard seeds. Let them crackle. Add peeled garlic cloves. Saute on a low fire. Saute till garlic turns golden brown.
Step four: Add turmeric powder. Mix well.
Step four: Add turmeric powder. Mix well.
Step five: Pour lemon juice to the pan. Let the mix boil for 1-2 minutes.
Step five: Pour lemon juice to the pan. Let the mix boil for 1-2 minutes.
Step six: Add red chili powder. Mix well.
Step six: Add red chili powder. Mix well.
Step seven: Throw in powdered jaggery. Let it boil and combine with the other ingredients in the pan.
Step seven: Throw in powdered jaggery. Let it boil and combine with the other ingredients in the pan.
Step eight: Add salt. Stir  the mix.
Step eight: Add salt. Stir the mix.
Step nine: Add ground spice mix. Stir-cook for a minute. Turn off the stove.
Step nine: Add ground spice mix. Stir-cook for a minute. Turn off the stove.
Garlic pickle is ready!
Garlic pickle is ready!
Keep the pan aside for cooling.
Keep the pan aside for cooling.
Step ten: Store the pickle in a glass bowl or jar. Consume it after a week. By this time, the pickle sets properly. No need to keep it in refrigerator.
Step ten: Store the pickle in a glass bowl or jar. Consume it after a week. By this time, the pickle sets properly. No need to keep it in refrigerator.

Nutritional Information of Garlic Pickle:

Nutrition Facts
Serving size: 1
Calories 24
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 1 g5%
Carbohydrates 3 g1%
Sugar 0 g
Fiber 0 g
Protein 1 g2%
Cholesterol 0 mg
Sodium 580 mg24%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

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  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 7 months ago from Bengaluru

    Thank you. You are right. This garlic pickle is spicy and a bit sweet too. For the sour taste, I have used lemon juice. Overall, it is a healthy and tasty pickle.

  • peachpurple profile image

    peachy 7 months ago from Home Sweet Home

    Wow, this is different version of garlic pickle. I had read vinegar garlic pickle but yours is the spicy version. More of alike sambal aka spicy paste

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