Garlic Pickle Recipe

Ingredients

• 1 kg Garlic (large cloves, skin removed, cut into halves lengthwise)
• 2 tablespoons Black Mustard Seeds (roasted lightly)
• 2 tablespoons Yellow Mustard Seeds (roasted lightly)
• 1 tablespoon Fennel Seeds (coarse, roasted)
• 1 teaspoon Fenugreek Seeds (whole, roasted)
• 1 teaspoon Kalonji (Nigella Seeds) (roasted)
• 1 teaspoon Ajwain (Carom Seeds) (roasted)
• 0.5 teaspoon Turmeric Powder (ground, bright orange)
• 1 teaspoon Amchur Powder (dry mango powder for tanginess)
• 1 tablespoon Salt (regular table salt)
• 0.5 teaspoon Black Salt (adds a subtle sulfur note)
• 1 pinch Asafoetida (Hing) (helps digestion)
• 10 leaves Curry Leaves (fresh, for aroma)
• 480 ml Mustard Oil (2 cups, preferably cold‑pressed)
• 30 ml Lemon Juice or Apple Cider Vinegar (2‑3 tablespoons, adds acidity)

Instructions

1. Peel and Slice Garlic

   Trim the root and tip of each garlic clove, separate the cloves, and slice each clove lengthwise to expose the interior. Remove any loose outer skins.

   Time: PT10M

2. Sun‑Dry Garlic

   Spread the sliced garlic in a single layer on a clean tray and place it in direct sunlight for about 2 hours, turning once halfway through.

   Time: PT2H

   Temperature: 25°C

3. Roast Whole Spices

   Heat a non‑stick pan over medium‑low flame. Add black mustard seeds, yellow mustard seeds, fennel seeds, fenugreek seeds, kalonji, and ajwain. Roast, stirring constantly, until the seeds turn aromatic and the fennel slightly darkens (about 5 minutes).

   Time: PT5M

   Temperature: Medium‑Low

4. Cool and Grind Spices

   Transfer the roasted spices to a bowl, let them cool for 2 minutes, then grind coarsely using a spice grinder or mortar and pestle.

   Time: PT2M

5. Heat Mustard Oil

   In the same pan, add the mustard oil and heat until it begins to smoke lightly (about 5 minutes). This reduces the raw pungency.

   Time: PT5M

   Temperature: Medium

6. Combine Spices with Oil

   Reduce the flame to low, add the ground spice mixture to the hot oil, stirring quickly for 1 minute.

   Time: PT1M

   Temperature: Low

7. Add Turmeric, Amchur, Salt & Hing

   Stir in turmeric powder, amchur powder, regular salt, black salt, and a pinch of hing. Cook for another minute.

   Time: PT1M

   Temperature: Low

8. Cook Garlic in Spiced Oil

   Add the sun‑dried garlic pieces to the pan, mixing to coat each piece. Cook on medium flame for 8‑10 minutes, stirring occasionally, until the garlic turns a light golden hue and becomes slightly soft.

   Time: PT10M

   Temperature: Medium

9. Finish with Acid

   Remove the pan from heat, add lemon juice or apple cider vinegar, and stir well to distribute the acidity.

   Time: PT1M

10. Pack into Jar

    Transfer the hot garlic and oil mixture into a sterilized glass jar, pressing the garlic down so it is fully submerged in oil. Seal the jar tightly.

    Time: PT5M

11. Sun‑Cure the Pickle

    Place the sealed jar in direct sunlight for 15‑20 days, shaking the jar once daily to redistribute the spices.

    Time: PT15D

    Temperature: 25°C

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

2 g

Fat

7 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Black Mustard Seeds: Yellow mustard seeds
• Instead of Yellow Mustard Seeds: Black mustard seeds
• Instead of Fennel Seeds: Anise seeds
• Instead of Fenugreek Seeds: Fenugreek leaves (kasuri methi)
• Instead of Amchur Powder: Lemon zest
• Instead of Salt: Sea salt
• Instead of Mustard Oil: Vegetable oil, Sunflower oil
• Instead of Lemon Juice or Apple Cider Vinegar: White vinegar

Equipment Needed

• Knife
• Cutting Board
• Large Bowl
• Non‑Stick Pan
• Spice Grinder or Mortar & Pestle
• Measuring Spoons
• Glass Airtight Jar (1 L)
• Wooden Spoon or Silicone Spatula

Critical Steps — Do Not Skip

• Peeling and slicing garlic without crushing the cloves.
• Roasting whole spices until aromatic but not burnt.
• Heating mustard oil just until it smokes, then removing from heat.
• Cooking garlic for only 8‑10 minutes to retain texture.
• Ensuring garlic is fully submerged in oil before sealing the jar.

Chef Tips from the Video

• Use fresh, firm garlic for the best crunch.
• A glass jar allows you to see the color change; avoid plastic as it can absorb flavors.
• Shake the jar daily during the sun‑cure to evenly distribute spices.

Troubleshooting

Storage

Refrigerator: Can be kept in the refrigerator after the 15‑day sun‑cure; will stay good for up to 3 months.

Freezer: Not recommended; texture changes.

Room temperature: Store in a cool, dark pantry after the sun‑cure; lasts 2‑3 months.

Make-Ahead Tips

• Roast and grind the whole spices a day ahead and store in an airtight container.
• Sun‑dry garlic in batches and keep the dried pieces in a sealed bag until ready to cook.

Frequently Asked Questions