GARLIC PICKLE

Hiii..Foodies....................

Today I  m presenting to you my own Garlic Pickle Recipe.....

Garlic is a herb.Its a species belonging to Onion family.China is the largest producer of garlics where as, United States call itself as the " Garlic Capital" Of The World.It is used for medicinal and culinary purposes.Our own country India is the second largest producer of Garlic.

It is a bulbous plant.Mostly it seen in bulbs and in single clove.Garlic are of two types Hard neck and Soft neck.Hard neck garlics are generally found in a cool climate.Soft neck garlics are found near to equator.Now a days. dry garlic,garlic paste and garlic essence are available in the market.Garlic is widely used around the world for its pungent flavour as a seasoning or condiment.In most dishes, garlic is used.This flavour is applied to different kinds of food items like Bread, Butter,Veg and Non-Veg dishes.Garlic as we all know is a good Appetizer by soaking them in vinegar solution.

It is also used as a medicine to prevent a wide range of diseases like High Blood Pressure,Heart Diseases,High cholestrol etc.It is also used in the areas of Cancer diseases like Colon cancer,Breast cancer,Stomach cancer,Rectal cancer,Postrate cancer,Lung cancer.Garlic is also  accepted as a medicine in the field of Ayurveda.


Google defines Pickling as the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle.Pickling vegetables not only improves their flavor, it can also make them more nutritious and easier to digest. During fermentation, bacteria produce vitamins as they digest vegetable matter. Also, if the salting causes a vegetable to lose water, the fat-soluble vitamins will become more concentrated.

Since pickle makes a good combination with all food items, we can find atleast one type of pickle in all kitchen.

                                                       INGREDIENTS

Garlic                                                   - 500 gms, 

Green Chillies                                      - 10 nos cut into pieces
Ginger paste                                         - 1 Tb sp
Whole Red chilly                                 - 4 nos
Curry Leaves                                        - as required
Kashmiri red chilly powder                 - 3 Desert spoon
Turmeric powder                                  - 1 Tsp
Mustard powder                                   - 1 tsp
Cummin powder                                  - 1 tsp
fenugreek powder                                - 1 tsp
asofoetida powder                               - 2 tsp
Gingelly oil                                         - 1 cup
salt                                                      - to taste
water                                                  - 1 cup
vinegar                                               - 1/4 cup

                      
                                             
                                                  



                                                                       METHOD

• Peel garlic, slice lengthwise and keep aside.

                                                  

• Boil water and vinegar together and keep aside.

                                                  

• Heat 1 cup of gingelly oil in a pan, splutter fenugreekseeds, mustard seeds,dry red chillies and curry leaves.

                          

Add ginger paste, green chillies, sliced garlic and saute for 2-3 minutes.

                          

Add kashmiri red chilly powder,turmeric powder,mustard powder,fenugreek powder,jeera      powder,asofoetifa powder and salt.Saute this until the raw aroma disappears.

                         

Now add the boiled water and vinegar solution to this and allow it to boil till the oil appears on top.

                          

Add 1/2 tsp sugar to adjust the taste.

                                                     

Combine  well and switch off the flame . Now our Garlic Pickle is ready.

Allow it to cool and serve it after a day for a best taste.