From spicy paranthas to savory pulaav, pickles are the most preferred additive to any meal for they have a sour and tangy flavor that brings delights to the taste buds. Pickles are very easy to make and can be conveniently preserved for months or in some cases, even years. Those who want to make exquisite and mellow pickles at home, here are some distinctive recipes that will leave the family craving for more.
Dry Dates (Khajoor) Pickle
250 gram dry dates
1 teaspoon red chili pepper
5 teaspoons aniseed (saunf) powder
5 teaspoons coriander powder
2 teaspoons white cumin seed (jeera) powder
3/4 cup Lemon juice
Salt to taste
Boil the dry dates until they become tender and then remove their seeds while keeping them whole. Use a clean cotton cloth to soak the remaining moisture and let them dry off for a while. Meanwhile, mix red chilli pepper, aniseed powder, white cumin seed powder, coriander powder and salt in a large bowl and fill in the dates. Mix everything well and empty the contents in a clean jar. Then, add a pinch of salt to the lemon juice and pour it over the dates in a manner that all dates be covered with the juice. Shake the jar once every day and after a week, it`s ready to serve.
1 kg pumpkin
4 tablespoonful coarsely ground mustard powder
5 tablespoonful coarsely ground fenugreek seeds (methi)
2 teaspoonful turmeric
3 teaspoonful red chili pepper
1.5 cup mustard oil
1 cup Salt
Cut the pumpkin (with skin) in long thin slices and put them in hot water for about 10 minutes. Afterwards, strain the water and let them cool down. Then, mix all ingredients and apply them on pumpkin slices using fingers. Empty the slices in a clean jar, cover its top with a cotton cloth and keep it in direct sunlight for 4 days. Shake the jar every alternate day.
Lady Finger Pickle
1/2kg lady fingers
1 cup lemon juice with 4 teaspoonful salt in it
2 teaspoonful grounded fenugreek (methi) seeds
2 teaspoonful grounded cumin seeds (jeera)
2 teaspoonful mustard powder
2 teaspoonful red chili pepper
1 teaspoonful turmeric powder
1/4 teaspoonful asafoetida (heeng)
8 teaspoonful salt for masala
Remove the head and tail of each lady finger and slit it on only one side. Then, mix 8 teaspoonful salt with all other spices and moisten it using a bit of lemon juice. Fill lady fingers with spices and add salted lemon juice. Cook it until it boils and let it cool down. Empty the contents in an airtight jar and keep it aside for 3-4 days.
Tags : Pickles, women, mehtod, recipe