Garlic Pickle Recipe | Homemade Garlic Pickle Recipe | Lahsun Ka Achar | Lahsun Ka Achaar | How to Make Garlic Pickle | Punjabi Style Garlic Pickle Recipe | Garlic Pickle Recipe Easy | Best Garlic Pickle Recipe: Here's the full recipe of garlic pickle.
Ingredients
Garlic cloves – 1 cup / 500g, peeled
Mustard oil – ½ cup
Red chili powder – 2 teaspoons
Turmeric powder – ½ teaspoon
Asafoetida (Hing) – ¼ teaspoon
Salt – To taste (approx. 1½ teaspoons)
Vinegar or Lemon juice – 2 tablespoons
For the Spice Blend (Coarsely grind):
Mustard seeds – 1 teaspoon
Fennel seeds (Saunf) – 1 teaspoon
Cumin seeds (Jeera) – ½ teaspoon
Fenugreek seeds (Methi) – ½ teaspoon
Nigella seeds (Kalonji) – ½ teaspoon
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| Homemade Garlic Pickle Recipe |
Instructions
Step 1 – Prepare the Garlic
1. Peel the garlic cloves and wash them thoroughly with water.
2. After washing, spread them out on a cloth and let them dry completely—there should be absolutely no moisture left, otherwise the pickle may spoil.
3. If the cloves are large, cut them in half; leave the smaller cloves whole.
Step 2 – Grind the Spices
1. Add the mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and nigella seeds to a blender and grind them coarsely—do not grind them into a very fine powder.
Step 3 – Heat the Oil
1. Pour the mustard oil into a pan (or wok) and heat it until smoke begins to rise from it (i.e., until it reaches its 'smoking point').
2. Turn off the heat and let the oil cool down slightly—this helps remove the bitterness from the oil.
Step 4 – Cook the Garlic
1. Add the garlic cloves to the cooled oil. 2. Cook on low heat for 5–7 minutes, until the garlic turns a light golden color—do not cook it completely through.
3. Add the asafoetida (Hing) and cook for another 30 seconds.
Step 5 – Add the Spices
1. Turn off the heat.
2. Add the ground spices, red chili powder, turmeric, and salt.
3. Mix thoroughly.
4. Add the vinegar or lemon juice and mix once more.
Step 6 – Bottle It Up
1. Allow the pickle to cool down completely.
2. Transfer it into a clean, dry, and sterilized glass jar.
3. Close the lid tightly and place the jar in direct sunlight for 2–3 days, or store it in a cool, dry place.
4. The pickle will be fully ready to eat after 1 week.
Essential Tips
1. No Moisture: Both the garlic and the jar must be completely dry.
2. Mustard Oil is Best: It brings out the authentic flavor of the pickle.
3. Coarsely Grind the Spices: Grinding them into a very fine powder will ruin the texture of the pickle.
4. Vinegar Extends Shelf Life: Adding vinegar helps preserve the pickle for a longer duration.
St orage:
- The pickle stays fresh in the refrigerator for up to 1 month, or for 3–4 months if stored in a cool place.
Serving Suggestions
1. Serve it with parathas, puris, khichdi, or dal-chawal—it tastes great with almost everything! Just a single spoonful is enough to elevate the flavor of an entire meal.
2. And there you have it—your complete recipe for Garlic Pickle (Lahsun ka Achar) is ready! Here are a few important points to keep in mind:
3. The garlic must be completely dry before use—even the slightest trace of moisture can spoil the pickle. The pungent aroma of mustard oil—combined with fennel seeds, nigella seeds (kalonji), and red chilies—imparts an exquisite flavor once the garlic has been lightly sautéed.
4. It is crucial to sauté the garlic for a short while; this prevents the growth of bacteria or spores that could spoil the pickle, while also reducing the garlic's bitterness and infusing it with a subtle sweetness.
5. Allow the pickle to marinate for at least 2–3 days so that its flavors can fully develop and meld together.
6. You may also use white vinegar as a substitute for lemon juice; this further extends the pickle's shelf life.
This pickle tastes truly magnificent when paired with parathas! 🥒🧄
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