Garlic Pickle
Fiery, tangy, and irresistibly pungent, this homemade garlic pickle is a flavor explosion. Whole garlic cloves are softened in a spicy mustard oil masala, creating a classic Indian condiment that elevates any meal.
For 35 servings
8 steps. 15 minutes total.
- 1
Step 1
- a.Ensure all your ingredients, especially the peeled garlic cloves, are completely dry. Any moisture can spoil the pickle.
- 2
Step 2
- a.Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat for about 5-7 minutes, or until it reaches its smoking point. This process removes the raw pungency of the oil. Turn off the heat and let the oil cool down until it is just warm to the touch.
- 3
Once the oil is warm, turn the heat back on to the lowest setting
- a.Add the hing, followed immediately by the peeled garlic cloves.
- 4
Sauté the garlic on low heat for 4-5 minutes
- a.The garlic should become slightly tender and translucent but must retain a firm bite. Do not overcook or let it turn brown.
- 5
Turn off the heat completely
- a.Add all the ground and whole spices: coarsely ground mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, turmeric powder, and Kashmiri red chili powder. Stir well to ensure the garlic cloves are evenly coated in the spice mixture.
- 6
While the pan is still off the heat, add the salt and white vinegar
- a.Mix everything thoroughly. The vinegar will sizzle slightly, which is normal.
- 7
Allow the pickle to cool down completely to room temperature
- a.This can take an hour or more.
- 8
Step 8
- a.Once completely cool, transfer the garlic pickle to a clean, dry, and sterilized airtight glass jar. For best flavor, let it mature for 2-3 days at room temperature or in the sun before consuming.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use large, firm garlic cloves as they are easier to peel and have a better texture in the pickle.
- 2Sterilize your glass jar by washing it with hot soapy water, rinsing well, and then either drying it in an oven at 100°C (212°F) for 15 minutes or letting it dry completely in the sun.
- 3Always use a clean, dry spoon when serving the pickle to prevent contamination and spoilage.
- 4For a faster maturing process, you can place the sealed jar in direct sunlight for 2-3 days. This is a traditional method called sun-curing.
- 5Adjust the amount of red chili powder to your preference. For extra heat, you can add a teaspoon of regular hot chili powder along with the Kashmiri variety.
- 6The pickle's flavor deepens and improves over time. It tastes best after a week of maturing.
Adapt it for your goals.
Sweet and Spicy
Add 2-3 tablespoons of jaggery powder or sugar along with the vinegar to create a khatta meetha (sweet and sour) flavor profile.
With Green ChiliesWith Green Chilies
Add 10-12 slit green chilies along with the garlic cloves for an extra layer of heat and flavor.
With GingerWith Ginger
Incorporate 1/4 cup of julienned ginger and sauté it with the garlic for a delicious ginger-garlic pickle.
South Indian StyleSouth Indian Style
Use sesame oil instead of mustard oil and add a tempering of mustard seeds, curry leaves, and dried red chilies at the beginning.
Why this is on our healthy list.
Immunity Booster
Garlic is rich in allicin, a compound known for its potent antibacterial, antiviral, and antifungal properties, which can help strengthen the immune system.
Aids Digestion
The spices used in the pickle, such as fennel seeds, hing (asafoetida), and fenugreek, are traditionally known to aid digestion, reduce bloating, and alleviate gas.
Anti-inflammatory Properties
Both garlic and turmeric contain powerful anti-inflammatory compounds. Curcumin in turmeric and sulfur compounds in garlic can help reduce inflammation in the body.
Supports Heart Health
Studies suggest that regular consumption of garlic may help lower blood pressure and reduce bad cholesterol (LDL) levels, contributing to better cardiovascular health.
Frequently asked questions
When stored correctly in a sterilized airtight glass jar in a cool, dark place, this pickle can last for up to a year. If you live in a hot and humid climate, it's best to refrigerate it after a month to extend its shelf life.