🌶🌶Spicy Garlic Pickle🌶🌶
🌶🌶Spicy Garlic Pickle🌶🌶

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, 🌶🌶spicy garlic pickle🌶🌶. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

🌶🌶Spicy Garlic Pickle🌶🌶 is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. 🌶🌶Spicy Garlic Pickle🌶🌶 is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 🌶🌶spicy garlic pickle🌶🌶 using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make 🌶🌶Spicy Garlic Pickle🌶🌶:
  1. Make ready Pickling Mix 1
  2. Make ready 4 tbsp white vinegar
  3. Make ready 2 tbsp salt
  4. Take 5 tsp red chilli powder
  5. Make ready 2 &1/2 tsp ground fenugreek
  6. Prepare 1 big pinch of turmeric
  7. Get Pickling Mix 2
  8. Prepare 125 ml (4 fl oz) vegetable oil
  9. Take 1 &1/2 tsp asafoetida
  10. Prepare 1 &1/2 tsp yellow mustard seeds
Instructions to make 🌶🌶Spicy Garlic Pickle🌶🌶:
  1. To make the garlic cloves easier to peel, drop them into hot (not boiling) water and leave them for 2 minutes. - Drain, then peel the garlic cloves.
  2. Blanche the garlic in salted, boiling water for 3 minutes, Drain, then spread out to dry. - When dry, place the garlic in a bowl and add the ingredients under - - Pickliing Mix 1. Mix well:
  3. #Prepare_Pickling_Mix_2: - - by placing the ingredients in a pan. Mix and heat until the mustard seeds start to pop. Pour carefully while hot onto the garlic. Mix gently. - Pour into sterile jars and label.
  4. #Tips: - - This recipe will make just over one 400 g (14 oz) jar. You can eat it straight away but like most pickles it improves if kept for 2-3 months before opening. - - If your garlic has started sprouting simply cut the blanched cloves in half and remove the green shoots. They don't have a particularly garlicky taste anyway.

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