LADY FINGER PICKLE

Ingredients:

25 Lady fingers
1 cup Lemon  juice
4 teaspoons Salt ( for lemon juice
2 teaspoons fenugreek seeds
2 teaspoons Red chili pepper
2 teaspoons mustard powder
1 teaspoon Turmeric  powder
1/4 teaspoon asafoetida
2 teaspoons Cumin Seeds
8 teaspoons Salt
A few curry leaves

How to make Lady finger pickle:

• Remove the ends, head and tail of each Lady finger and slit on one side.
• Mix salt with all the ground spices and wet with a little juice.
• Fill the spices in the Lady fingers.
• Heat the oil and fry curry leaves and bing for one minute.
• Remove from the fire, put Lady fingers and the rest of the lemon juice and 4 teaspoons salt.
• Cook till it boils.
• Cool, put an airtight jar.
• Keep it for 3 days, then serve.

HOT LEMON PICKLE

Ingredients:

1 kg Lemons
250 grams Salt
2 teaspoons Turmeric
3 teaspoons Red chili pepper
125 grams Ginger , scraped and sliced
1 cup Vinegar
125 grams Green Chillies(slit)
4 teaspoons fenugreek
4 teaspoons Mustard seeds
2 level teaspoons asafoetida
1 1/2 cups Mustard Oil

Method:

• Cut each lemon into eight pieces.
• Mix salt with lemons, keep in the sun for 15 days in the jar and shake it daily.
• Heat oil till smokes.
• Remove it from the fire and cool a little.
• In it fry asafoetida, fenugreek and mustard seeds.
• Mix vinegar, ginger.
• Green chillies, chilli powder and lemon with its juice.
• Keep 15 days in the sun.

SPICY ONION PICKLE

Ingredients:

1/2 Kg button Onions  (very small onions)
2 cups white Vinegar 

1” Cinnamon
4 Cloves
16 Peppercorns
16 green chillies, slit in the middle
1/3 cup Salt

Method:

• Peel the onions, rub salt on them and keep for one day.
• Drain the salt water.
• Boil the vinegar with spices and in it cook onions and green chilli to boiling.
• Cool and put in ajar; cork it tightly.
• Keep for 4 days before using.

STUFFED MANGO PICKLE

Ingredients:

2 kg Mangoes (Aam)
8 teaspoons mustard powder
3 teaspoons fenugreek seeds, roasted and ground
4 teaspoons full Red chili pepper (Lal Mirchi)
8 teaspoons aniseed powder
2 teaspoons ground Onions seeds (Kalonji)
8 teaspoons ground spices
1 small piece of asafoetida
2 teaspoons Turmeric (Haldi) powder
8 teaspoons Salt (Namak) for the masala
1/2 teaspoon ajwain
1/2 litre Oil (Tel)
12 teaspoons Salt (Namak) for Mangoes (Aam)

Method:

• Wash the mangoes and dry.
• Make four cuts in each mango, taking care not to cut right through, and remove the stones.
• Rub 12 teaspoons of salt and keep for 8 hours.
• Heat the oil, fry asafoetida in it till it becomes brown.
• Crush it and in the same oil, mix all the ground spices.
• Fill in the mangoes.
• Pack them in the jar and sprinkle the leftover masala over them.
• Pour the leftover oil over the mangoes.
• Keep in the sun for 2 to 3 days and then inside.
• Shake the pickle every other day for 15 days.

Pickled garlic

Ingredients

• 1/2 pound garlic, peeled
• 1 large red bell pepper, chopped
• 2 cups distilled white vinegar
• 2/3 cup white sugar
• 1/2 teaspoon ground dry mustard
• 1/2 teaspoon celery seed

Directions

1. Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
2. In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.
3. Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.

Cauliflower Pickle

Ingredients:

• 1 large cauliflower
• 3 green chili sliced
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon coarsely ground mustard seeds (rai)
• 1 teaspoon coarsely ground fennel seeds
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/4  teaspoon turmeric (haldi)
• 1/8 teaspoon asafetida (hing)
• 1 tablespoon lemon juice
• 3 tablespoon mustard oil or olive oil

Method:

1. Cut the cauliflower in small florets, (Should be about four cups of cauliflower).
2. Wash the cauliflower and pat dry, spread the cauliflower over the towel for at least an hour to air dry, ensuring the cauliflower don’t have any excess water.
3. Mix all the ingredients together with the cauliflower and let it marinate for 2 to 3 hours before serving.
4. Pickle can be refrigerated for about one week