Unique pickle recipes 

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Pickling is taken into account an historic manner of preserving meals in vinegar, brine or another pure preservative bases. It has been an age-old custom to protect fruits, greens, seafood and meat for an extended period by pickling. Findings say that Mesopotamian and Tigris cultures cured and saved meals in salt water. Pickling and pickles are an vital a part of Indian tradition and meals habits. 

Pickles add up the spice in our lives. No meals is full with out pickles. Indians love them as candy, spicy, bitter and even salty. Every state or area boasts of their distinctive manner of pickling and the style of the pickle. Most pickles want quite a lot of persistence and vigilance. Minute issues like a drop of water or much less oil or much less salt could contaminate the pickle quicker than ordinary. There are some pickles which can be on the spot and want much less time to souse. Let’s embark on a mouth-watering journey and be taught to make some pickles which can be on the spot and a few which will make you wait it out earlier than relishing them.  

Instant Pickles

Avocado Pickle

Cook time: 20 minutes  

MakesOne 500ml jar 


Avocado: 500 grams 

Red chilli powder: 3-Four tbsp 

Salt: 1 – 1 ½ tbsp 

Sesame oil/mustard oil: 2 cups 

Cumin: 1 tsp 

Mustard: 1 tsp 

Fenugreek: 1 tsp 

Nigella seeds: 1 tsp 

Fennel seeds: 1 tsp 

Vinegar: 4-5 tbsp 


  1. Cut the avocado into two and twist to separate. Remove the stone and scope out the fruit. 
  2. Slice it and blend it in salt and pink chilli powder and let it sit. 
  3. Take a large wok and warmth the oil to smoking level. Lower the flame and add in cumin, mustard, fenugreek, nigella seeds and fennel seeds. Let them splutter. 
  4. Once they splutter toss within the avocadoes and the spice powder. Sauté effectively for a few minutes. 
  5. When it cools down, retailer it in a clear and moisture-free jar or bottle. Add within the vinegar as soon as the pickle is transferred into the jar. 
  6. This pickle might be had instantly or saved for later consumption within the fridge.  

Raw Papaya Pickle

Cook time: 30 minutes 

Makes: one 500ml jar 


Cumin: 1 tsp 

Fenugreek: ½ tsp 

Nigella seeds: 1 tsp 

Fennel seeds: 1 ¼ tsp 

Cinnamon: 1 inch stick 

Cloves: 4 

Red chilli: 3 

Black cardamom: 1 

Green cardamom: 2 

Raw papaya: Three cup (peeled and grated) 

Jaggery: 1 cup 

Coconut oil: ¾ cup + ¼ cup 

Red chilli powder: 1 tsp 

Salt: 1-1 ½ tbsp 

Vinegar: ¼ cup 


  1. Dry roast cumin, fennel, nigella seeds, cinnamon, cloves, pink chillies and black and inexperienced cardamom. Grind them coarsely. 
  2. Heat ¾-cup oil in a pan and add the grated uncooked papaya. Sauté for 3-Four minutes on a low flame.  
  3. Add within the coarsely grounded spice combine and toss effectively.  
  4. Add pink chilli powder and salt. Sauté for one more Three minutes after including salt.  
  5. Finally, add jaggery and blend effectively. On including jaggery quite a lot of moisture will probably be launched. Keep stirring for one more 5-6 minutes until all of the moisture is absorbed and the oil begins separating. At
  6. At this stage add ¼-cup of oil and prepare dinner on a low flame for five minutes. 
  7. Add within the vinegar and permit it to chill. Store in a clear and moisture-free jar. Ensure the oil is not less than an inch above the pickle. If it isn’t sufficient, extra oil might be heated up and added.   


Pickles That take Time 

Prawn Pickle

Cook time: 30 minutes + drying within the solar and pickling time 

Makes: one 500ml jar 

Ingredients for marination: 

Prawns: 500g cleaned, peeled and deveined  

Turmeric powder: ½ tsp 

Red chilli powder: 1 tsp 

Salt: 1 tsp 

Ingredients for pickle: 

Sesame Oil: 1 cup + frying 

Mustard: 1 tsp 

Fenugreek seeds: ½ tsp 

Asafoetida: ½ tsp 

Curry leaves: 2-Three sprigs 

Garlic: 10 cloves peeled 

Red chilli powder: 1 tsp 

Tamarind paste: 1 tsp 

Vinegar: ¼ cup 

Salt: to style 


  1. Take a large plate and marinate the prawns with turmeric, pink chilli powder and salt. 
  2. Leave it within the solar for 3 days. 
  3. After Three days take a wok and warmth the sesame oil. The prawns with the marinade might be deep-fried on this sizzling oil.  
  4. After frying, take out many of the oil, leaving solely 4-5 tbsp within the wok. Heat this oil and add mustard and fenugreek seeds. Once they splutter, add within the asafoetida and the curry leaves.
  5. Sauté effectively. Throw within the garlic cloves and fry them. Add the prawns, pink chilli powder and the tamarind paste. Sprinkle some water and let it prepare dinner on a low flame for five minutes. Add in some extra oil at this stage. 
  6. Once the oil begins to separate, splash within the vinegar and take it off the warmth.  
  7. Cool effectively and switch in a clear moisture-free jar. Do maintain the jar within the solar for not less than 10-15 days earlier than consumption. Ensure to maintain an inch of oil over the pickle to keep away from the pickle from spoiling.  

Green Chilli and Ginger Pickle

Cook time: 15 minutes + drying within the solar and pickling time  

Makes: 300grams jar 


Green chillies:  250 grams 

Ginger: 50 grams  

Mustard seeds: 2 tbsp  

Fenugreek seeds: 1 tsp 

Sugar: 1 tsp 

Salt: 1-2 tbsp  

Turmeric powder: ½ tsp 

Asafoetida: ½ tsp 

Chilli powder: ¼ tsp 

Lemon juice: ¼ cup 


  1. Wash clear and dry chillies and ginger. 
  2. Slit the chillies and depart it with the stalk. Cut the ginger in julienned. 
  3. Coarsely pound mustard seeds, fenugreek, sugar and salt.  
  4. Take a large plate and blend within the pounded spice into the chillies and ginger. 
  5. Transfer right into a dry and clear jar. 
  6. Add asafoetida, turmeric and pink chilli powder. Shake and blend effectively.  
  7. Pour within the lemon juice. You may prime it with vinegar. 
  8. Keep it within the solar for not less than a fortnight earlier than consumption. 

Chicken Pickle

Cook time: 30 minutes + drying within the solar and pickling time 

Makes: one 500ml jar 


Boneless hen: 500g cleaned and minimize into small bite-sized items 

Ginger: 50 grams 

Garlic: 10-15 cloves peeled 

Green Chillies: 4-5 

Mustard Oil: 1 cup  

Asafoetida: ½ tsp 

Red chilli powder: 2-Three tbsp 

Vinegar: ¼ cup 

Water: ¼ cup 

Salt: to style 


  1. Clean and roughly chop ginger, garlic and inexperienced chilliesPound the three into a rough paste. 
  2. Take a large pan or cooker and put the hen and half the amount of the coarse paste. Add water and a few salt and prepare dinner until the hen is smooth. Cool and use a fork to shred the hen. 
  3. Heat oil in a wok to a smoking level. Lower down the warmth as soon as smoke emits. 
  4. Add the asafoetida, remainder of the coarse paste, pink chilli powder and hen shreds together with the masala and water, if any. Check the seasoning and alter accordingly. 
  5. Cook for five minutes on a low flame until fats separates. Splash within the vinegar.  
  6. Take off the warmth and funky effectively earlier than transferring right into a clear and dry jar.  
  7. Place it within the solar for not less than 10-15 days earlier than consumption. Ensure an inch of oil floats over the pickle. Once you begin consuming,  refrigerate the pickle. 

Pickles might be made out of virtually each vegetable, herbs or meat. One can grasp the artwork of pickle-making, however the artwork of preserving them is difficult. The spoon, chopping board, mixing bowl or every other tools that’s used needs to be completely clear and dry. Refrigeration is one other approach to save the pickle from getting spoilt. However difficult or tedious it would sound, they’re an absolute necessity when making pickles. Pickles are a superb manner so as to add a splash of culinary pleasure in our lives. 

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