Archive for category Pickles

Preserved Cauli Flower in Vinegar (Achar/ Pickle)

Ingredients:

  1. 1 Cauli-Flower
  2. Vinegar 1 cup
  3. Salt

Method:

  1. Cut the Cauli-flower in bite size pieces.
  2. Wash the Cauli-flower by adding water and salt.  And leave it for 5 minutes and drain out all water.
  3. Sun dry it till all water is evaporated.
  4. In a glass jar, Pour vinegar and add the cauli-flower.
  5. Tighten the lid and leave it aside for about 2 days.
  6. Serve with food as pickles.
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Rating: 1.0/10 (1 vote cast)
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Rating: +1 (from 1 vote)

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Preserved Radish in Vinegar (Achar/ Pickle)

Ingredients:

  1. 2 Radish
  2. Vinegar 1 cup

Method:

  1. Peel off the radish skin with a vegetable peeler.
  2. Slices it into  3 inches long and 1/2 inch wide pieces
  3. Wash the radish and sun dry it till all water is evaporated.
  4. In a glass jar, Pour vinegar and add the carrots.
  5. Tighten the lid and leave it aside for about 2 days.
  6. Serve with food as pickles.
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Rating: 6.0/10 (2 votes cast)
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Rating: +1 (from 1 vote)

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Preserved Garlic in Vinegar (Achar/ Pickle)

Ingredients:

  1. 1 cup peeled garlic cloves
  2. Vinegar 1 cup

Method:

  1. Peel off the garlic skin.
  2. In a glass jar, Pour vinegar and add the garlic.
  3. Tighten the lid and leave it aside for about 2 days.
  4. Serve with food as pickles.
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Rating: 5.0/10 (2 votes cast)
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Rating: +1 (from 1 vote)

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Preserved Carrots in Vinegar (Achar/ Pickle)

Ingredients:

  1. 2 Carrots
  2. Vinegar 1 cup

Method:

  1. Peel off the carrot skin with a vegetable peeler.
  2. Slices it into  3 inches long and 1/2 inch wide pieces
  3. Wash the carrots and sun dry it till all water is evaporated.
  4. In a glass jar, Pour vinegar and add the carrots.
  5. Tighten the lid and leave it aside for about 2 days.
  6. Serve with food as pickles.
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Rating: 1.0/10 (1 vote cast)
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Rating: +1 (from 1 vote)

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Preserved Chillies in Vinegar (Achar/ Pickle)

Ingredients:

  1. Whole Chillies 1 cup
  2. Vinegar 1 cup

Method:

  1. Wash the chillies and sun dry it till all water is evaporated.
  2. In a glass jar, Pour vinegar and add the chillies.
  3. Tighten the lid and leave it aside for about 2 days.
  4. Serve with food as pickles.
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Rating: 4.0/10 (1 vote cast)
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Rating: +1 (from 1 vote)

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Carrot Pickles/Achar

Ingredients:

  1. 2 Carrots
  2. Mustard Oil
  3. Haldi (Tumeric)
  4. Masala
  5. Garlic 10 cloves
  6. Chillies as desired
  7. Jeera
  8. Methi Powder (pinch)

Method:

  1. Peel the carrots with a vegetable peeler.
  2. Cut the carrots in thin long slices (2 to 3 inches long and 1 cm wide)
  3. Wash the carrots, spread it on a tray and put it in sunlight for about 10 minutes (make sure that carrots get dry and there is no moisture left).
  4. Roast 1 tablespoon of jeera and pound it.
  5. Pour the carrots in a basin and add all the ingredients together except oil and mix well.
  6. Pour oil and mix well.
  7. serve with meal.
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Rating: 3.0/10 (2 votes cast)
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Rating: +2 (from 2 votes)

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Mango Pickles

Ingredients:

  1. Mangoes (approximately10).
  2. Salt.
  3. Garlic 3 whole.
  4. Masala 4 tbsp
  5. Mustard Oil 2 to 3 cups
  6. Sugar 1 cup
  7. Water 1 1/2 cup
  8. Chillies
  9. Jeera 2tbsp
  10. Methi Powder 2 tsp

Method:

  1. Wash the mangoes and use a sharp knife to cut it into long pieces. Take out the seed.
  2. Add some salt and mix well.
  3. Spread it on a tray and leave it in hot sun for 1 or 2 days. Remember to take it inside the house when there is no sun.
  4. Peel off the skin from garlic and pound the garlic.
  5. Pound the chillies also.
  6. Roast jeera and pound it.
  7. Pour the dried mangoes in a basin and add garlic paste, chilly paste, pounded jeera,  masala, methi powder, salt and 3 tablespoons of mustard oil and mix well
  8. Pour sugar and water in a fry pan and boil in low to medium heat for about 10 minutes.
  9. Pour the syrup mixture on the mango and mix well.
  10. Fill this in an air tight container and pour the remaining oil over the pickles.
  11. Serve with food.

Note:

  1. The mangoes should not be fully ripe. Its should start to get the yellow color to make mango pickles.
  2. The syrup is optional, it can also be skipped.
  3. It is best to add syrup when the pickles are very sour but its ok if the mango was sweet and so is the pickles.
  4. After pounding garlic and chillies put it in hot sun for an hour, this will help to preserve the pickles longer.
  5. Always use a dry spoon or fork to take out pickles from the container. Using hands to take out pickles can make the pickles bad quickly.
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Rating: 8.3/10 (3 votes cast)
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Rating: +1 (from 1 vote)

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