13 Simple and Easy PICKLE Recipes you will enjoy this year. Treating your Taste buds with these 13 Super Easy Refreshing Homemade Pickles. If you want to make pickles at home then you’re probably looking for pickle recipes. Fortunately, this page will provide you with the most comprehensive guide on how to make different types of pickles. Making your own pickles at home has become very popular in the past few years. Not only do pickles taste great, but they are also one of the most healthy foods you can eat. Making them at home is a very fun hobby. It also ensures the freshest and best possible tasting pickles that you can have. With so many different types of pickles out there, obviously, there are lots of different pickle recipes. You can make the classic mango pickles or amla pickles. Or you can get adventurous and try to make carrot pickles or stuffed red chilli pickles. Half the fun of making your own pickles is experimenting with different ingredients and flavors.
No matter what type of pickles you want to make we have all the pickle recipes that you will need to find. We will be adding to our list of recipes every single week. So make sure you check back often to see what’s coming up next at viaindiankitchen.com. You’re also going to need some good jars with lids, and a cool dry place to store them. Pickling salt is also a key ingredient when manufacturing pickles. There are many more things you may need, but the things listed are definite necessities. The only other thing that you need is some really good pickle recipes.
So whether you’re new to the hobby of making pickles or you are an old pro at it, there are always new things to try and taste. If you just follow the directions carefully and take your time, you will be enjoying fresh pickles at home for years to come.
Amla Pickle Ingredients for Amla Pickle: Amla - 1/4 Kg Green Chillies - 4 Oil - 2 tablespoon Cumin seeds - 1/4 teaspoon Mustard seeds - 1/4 teaspoon Sesame seeds - 2 tablespoon Salt to taste Preparation Method for Amla Pickle: Wash and pat dry amla and keep aside. Heat oil in a pan and fry long slit green chillies. Remove the chillies from the pan, add cumin seeds and mustard seeds. After that add the Aamlas and fry for a few more minutes. Sprinkle some water and cover the pan with a lid and let it stay for 5 minutes.
Then turn the gas to medium and keep stirring. Then remove from flame and preserve it in a clean, dry and airtight jar. Enjoy Amla Pickle after 2-3 days.
Arbi Pickle Ingredients for Arbi Pickle: Arbi - 1/2 kg Methi seeds powder - 2 teaspoon Spices powder - 3 teaspoon Aniseed powder - 3 teaspoon Nutmeg - 1/4 teaspoon Red chili pepper - 2 teaspoon Vinegar - 1 cup Lime juice - 2 teaspoon Mustard Oil - 1 cups Mace - 1 piece Salt to taste Preparation Method for Arbi Pickle: Boil the arbi in salted water Partially, drain and cool. Peel and press a little, fry arbi in hot oil until brown. Once done, remove it from the flame, add the grounded spices, vinegar, aniseed, Red chilli pepper, methi, salt, lemon juice. Then add the grated nutmeg, mace, and cook till you see oil from it. Cool and put in an airtight jar. Enjoy Arbi Pickle after two days.
Carrot Pickle Ingredients for Carrot Pickle: Carrots - 1/4 Kg Mustard seeds - 1 tablespoon
Red chili powder Mace - 2 pinches powdered Cloves - 2 pinches powdered Cardamom - 2 pinch powdered Jaggery - 1/4 cup shredded Mustard oil - 1/3rd cup Water - 3 cups Salt to taste Preparation Method for Carrot Pickle: Scrape the carrots and cut into 2" long sticks. Boil the water in a pan, add carrots and blanch for a minute. Then remove the excess water and spread the carrots on a clean cloth and place it for sun drying. While the carrots are sun drying, take a bowl and mix the mace, cloves, cardamom, salt, and jaggery. Add the carrots and toss to mix and transfer to a sterilized glass container. Pour the mustard oil into a pan and place it over moderate heat. As soon as oil begins to smoke remove it from the heat and cool it, then pour it into the jar and cover it with a clean cloth. Set the container in daylight for 13-14 days and continue shaking the container 2-3 three times every day.
Lady Finger Pickle Ingredients for Lady Finger Pickle: Ladyfingers - 1/4 Kg Lime juice - 1 cup Fenugreek seeds - 2 teaspoon Red chili pepper - 2 teaspoon Mustard powder - 2 teaspoon Turmeric powder - 1 teaspoon Asafoetida - 1/4 teaspoon Cumin Seeds - 2 teaspoon Curry leaves - Few Salt to taste Preparation Method for Lady Finger Pickle: Remove the ends of each Ladyfinger and slit on one side. Mix salt with all the ground spices and wet with a little lime juice. Fill the spices in the Ladyfingers. Heat the oil and fry curry leaves for 5 seconds, remove from the fire. Add Ladyfingers and the rest of the lemon juice and salt and bring to boil. Let it cool and put in an airtight jar. Enjoy Lady Finger Pickle after 3 days.
Lemon Pickle Ingredients for Lemon Pickle: Lemon - 10 no's Mustard seeds - 4 teaspoon Oil - 3 tablespoon Urad dal - 2 teaspoon Red chili powder - 1 teaspoon white wine vinegar - 5 tablespoon
Preparation Method for Lemon Pickle: Wash the lemons, remove seeds, and chop them. Fry the mustard seeds in hot oil and let them pop, add curry leaves and urad dal. Lower the heat and add the red chili powder, cook until brown, then add vinegar. Mix in the lemon, remove from the flame, and leave to cool at the room temperature. Enjoy after 3 days.
Mango Pickle Ingredients for Mango Pickle: Mangoes - 1/2 Kg Mustard oil - 3 cups Mustard seeds - 1/2 tablespoon Aniseed - 1 tablespoon Nigella seeds - 1 tablespoon Fenugreek Seeds - 1/2 tablespoon Red chilli powder - 1/2 tablespoon Turmeric Powder - 1 tablespoon Salt to taste
Preparation Method for Mango Pickle: Clean and rinse the mangoes under running water, pat them dry, and then cut into biteable pieces. Shift the cut mango pieces into a clean, dry container and add salt to it, shake well and keep in sun for one day. Then add up all the ingredients along with mustard seeds, aniseed, nigella seeds, and fenugreek seeds, red chilli powder, and turmeric powder. Preheat the mustard oil until it is smoky and then let it cool on the room temperature. Then add up all the ingredients along with salted mango pieces thoroughly with clean and dry hands. Pour in half of the oil and shake the jar well, so that all the mango pieces get properly blended with the pickle masala and oil. Press firmly and pour the remaining oil. Ensure that there is enough oil in the jar for the mango pieces to remain immersed under the oil. Close the mouth of the jar with a muslin cloth and keep in sun for 12-15 days. Ensure you shake the jar slowly at least once a day for the contents to blend properly.
Mixed Vegetable Pickle Ingredients for Mixed Vegetable Pickle: Cauliflower - 1 cup Carrot - 1/2 cup
Green chilies - 4 no's cut lengthwise Lime juice - 1 teaspoon Red chili powder - 1/2 teaspoon Turmeric powder - 1/2 teaspoon Mustard seeds - 2 teaspoon Fenugreek seeds - 1 teaspoon Oil - 1/4 cup 2 tsp salt Preparation Method for Mixed Vegetable Pickle: Arrange all the ingredients and then mix all the vegetables, salt, chilli powder, turmeric powder, lemon juice, and keep aside for some time. Then make a very fine powder of mustard and fenugreek seeds and add it to the mixed vegetables and keep it aside for a day so that the mixtures blend in properly. Add oil and mix well. Enjoy Mixed Vegetable Pickle after 2-3 days.
Onion Pickle Ingredients for Onion Pickle: Onions - 1/2 kg Garlic - 10 cloves Green chillies - 4 no's Red chilly powder - 1 tablespoon Gingelly (sesame) oil - 1/4 cup Tamarind extract - 2 tablespoon Jaggery - 1 small piece Curry leaves - few Salt to taste Preparation Method for Onion Pickle: Finely chop onions, garlic, and green chillies.
Preheat oil in a deep pan and then add the hop onions, garlic, green chillies, and curry leaves and fry till the onions turn golden brown. Then saute again on low flame for few minutes by adding chilly powder, salt. After that pour in the tamarind extract and cook for 3 minutes in a high flame. Finally, crush the jaggery piece and add it to the pickle and mix thoroughly. Then shift the pickle into a clean, dry, and airtight glass container and keep aside. The remaining oil is to be heated and poured over Onion Pickle to form a thin layer, which acts as a preservative against fungus and increases the life span of the pickle.
Sliced Mango Pickle Ingredients for Sliced Mango Pickle: Raw mango - 1/2 kg Turmeric - 2 teaspoon Red chili pepper - 1 teaspoon Mustard Oil - 1/2 cup Aniseed - 4 teaspoons Onions seeds - 1 teaspoon Glacial acetic acid - 3 teaspoons Salt - 1/2 cup
Preparation Method for Sliced Mango Pickle: Choose the proper mangoes, rinse them under running water, and cut it into biteable slices. Then rub salt all over the sliced mango pieces and keep it aside for 10 hours. The mango slices will leave some water. Then remove the slices, drain the water, and keep it aside, then mix the mango slices with glacial acetic acid and keep it aside for some time. Then rub the balance ingredients on to the mango slices, and then pour the mango water, we had kept aside along with the acetic acid over it and finally add the oil. Shift the pickle to an airtight container for 15 days and shake it well once in a day.
Stuffed Lemon Pickle Ingredients for Stuffed Lemon Pickle: Lemons - 1/2 kg Nutmeg - 1/2 teaspoon Cloves - 4 no's Black pepper - 2 teaspoon Cumin Seeds - 1 teaspoon Red chili pepper - 1 teaspoon Coriander powder - 1 teaspoon Ginger powder - 1 teaspoon Cinnamon powder - 1/4 teaspoon Brown Cardamoms - 1 no's Asafoetida - 1/2 teaspoon Black Salt - 1 teaspoon Lime juice - 1/2 cup Salt - 1/4 cup Preparation Method for Stuffed Lemon Pickle: Choose the right lemons and then slit the individual lemons to 4 pieces without separating them at the base and remove all the seeds. Then mix all the ingredients and grind them to a very fine powder.
Stuff the lemons with the ground spices and then put them in a pan and pour in the lemon juice and bring the juice to boil. Cool and put the pickle in an airtight jar. Keep in the sun for 4 days shaking it once in a day. Enjoy Stuffed Lemon Pickle after 15 days.
Stuffed Mango Pickle Ingredients for Stuffed Mango Pickle: Mangoes - 1 kg Mustard powder - 4 teaspoons m Fenugreek seeds powder - 1 teaspoon Red chili pepper - 2 teaspoon Aniseed powder - 4 teaspoon Onions seeds powder - 1 teaspoon Asafoetida - 1 piece Turmeric powder - 1 teaspoon Ajwain - 1/4 teaspoon Mustard Oil - 1/4 liter Salt to taste Preparation Method for Stuffed Mango Pickle: Select the right mangoes, rinse, clean, and pat them dry with a clean cloth. Slit each mango into 4 pieces, ensuring that it is not cut right through, then remove the mango seed, rub salt and keep it for 10 hours. Preheat the oil, add asafoetida and saute it till it becomes brown, then crush it and in the same oil, mix all the grounded spices. Stuff the mixed masalas in the mangoes and shift them into a clean and airtight container, then sprinkle the balance left masala over them and pour oil over them. Make sure to keep the pickle filled container in the sun for 2 to 3 days and then shift it inside. The pickle container has to be shaken every alternate day for 15 days so that the ingredients within the container blend well with each other.
Stuffed Red Chilli Pickle Ingredients for Stuffed Red Chilli Pickle: Fresh Red chillies - 10 Muster seeds - 2 tablespoon Amchoor powder - 1 tablespoon Saunf - 1 tablespoon Jeera - 1 tablespoon Peppercorn - 1 tablespoon Cloves - 10 no's Brown Cardamoms - 4 no's Oil - 2 Cup Salt to Taste Preparation Method for Stuffed Red Chilli Pickle: Wash chillies and wipe with a soft cloth. Remove the inside seeds and pulp with the spoon and save them for later use. Grind all the spices in and mix with salt, seeds, and pulp. Heat some oil in a pan and mix masala in hot oil, cool it.
Put mixed masala and stuff chillies and put them in a jar. Pour the rest of the oil on the top. Keep the pickle in a warm place for 5 days. Enjoy with chapatis and parathas. Stuffed Red Chilli Pickle goes well with Rice or Chapatis.
Tinda Pickle Ingredients for Tinda Pickle: Tinda - 1 Kg Red chili pepper - 2 teaspoon Black pepper - 2 teaspoon Mustard powder - 3 tablespoon Ground spices - 2 teaspoon Ginger powder - 2 teaspoon Onions - 2 no's Tamarind - 2 pieces Jaggery - 2 tablespoon Mustard Oil - 1 cup Vinegar - 1 cup Salt to taste Preparation Method for Tinda Pickle: Wash, peel, and cut each tinda into 4 pieces. Then soak the tamarind in vinegar, grind garlic, and onion. Preheat oil and fry garlic and onion paste in it till it turns light brown. Add ginger, red chili, and tinda pieces and fry. Then add the spices, mustard, salt, pepper, crushed jaggery, and the tamarind with the vinegar mixture and cook for a few minutes. Cool Tinda Pickle, put in a jar and keep in the sun for 3 days and shake alternate days. Hope you have enjoyed the above Pickle Recipes !!
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