3 Ways Pickle | Garlic Pickle | Mix Veg Pickle | Jimikand Pickle

#garlicpickle #mixvegpickle #jimikandpickle

Garlic Pickle

Servings – 5 – 7

INGREDIENTS
Sugarcane vinegar – 300 milliliters
Jaggery – 370 grams
Oil – 50 milliliters
Carom seeds – 2 teaspoons
Mustard seeds – 1 tablespoon
Ginger – 2 teaspoons
Garlic – 800 grams
Salt – 2 teaspoons
Black salt – 2 teaspoons
Red chili – 2 teaspoons
Cumin powder – 2 teaspoons
Coriander powder – 2 teaspoons
Garam masala – 2 teaspoons

PREPARATION
1. Take a deep pan, add 300 milliliters sugarcane vinegar, 370 grams jaggery and stir continuously until the jaggery is fully dissolved.
2. Bring it to a boil.
3. Remove it from heat.
4. Heat 50 milliliters oil in a heavy skillet, add 2 teaspoons carom seeds, 1 tablespoon mustard seeds, 2 teaspoons ginger and stir for 1 – 2 minutes.
5. Then, add 800 grams garlic and mix it well.
6. Add 2 teaspoons salt, 2 teaspoons black salt, 2 teaspoons red chili, 2 teaspoons cumin powder, 2 teaspoons coriander power, 2 teaspoons garam masala and mix it well.
7. Now, add the prepared sauce in it and mix it well.
8. Bring it to a boil.
9. Remove it from heat and allow it to cool.
10. Serve or store in an airtight container.

Mix Veg Pickle

Servings – 5 – 7

INGREDIENTS
Cauliflower – 900 grams
Turnip – 490 grams
Carrots – 480 grams
Sugarcane vinegar – 300 milliliters
Jaggery – 370 grams
Oil – 50 milliliters
Carom seeds – 2 teaspoons
Garlic – 2 tablespoons
Ginger – 2 tablespoons
Salt – 2 teaspoons
Black salt – 2 teaspoons
Red chili – 2 teaspoons
Coriander powder – 2 teaspoons
Garam masala – 2 teaspoons

PREPARATION
1. Take 900 grams cauliflower, 490 grams turnip, 480 grams carrots and cut it into pieces.
2. Take a deep pan, add 300 milliliters sugarcane vinegar, 370 grams jaggery and stir continuously until the jaggery is fully dissolved.
3. Bring it to a boil.
4. Remove it from heat.
5. Heat 50 milliliters oil in a heavy skillet, add 2 teaspoons carom seeds, 2 tablespoons garlic, 2 tablespoons ginger and stir for 1 – 2 minutes.
6. Then, add the cauliflower, turnip and carrots in it.
7. Mix it well.
8. Add 2 teaspoons salt, 2 teaspoons black salt, 2 teaspoons red chili, 2 teaspoons coriander power, 2 teaspoons garam masala and mix it well.
9. Now, add the prepared sauce in it and mix it well.
10. Bring it to a boil.
11. Remove it from heat and allow it to cool.
12. Serve or store in an airtight container.

Jimikand Pickle

Servings – 5 – 7

INGREDIENTS
Elephant foot yam – 780 grams
Oil – for frying
Sugarcane vinegar – 300 milliliters
Jaggery – 370 grams
Oil – 50 milliliters
Carom seeds – 2 teaspoons
Garlic – 2 tablespoons
Ginger – 2 tablespoons
Salt – 2 teaspoons
Black salt – 2 teaspoons
Red chili – 2 teaspoons
Coriander powder – 2 teaspoons
Garam masala – 2 teaspoons

PREPARATION
1. Take 780 grams elephant foot yam and cut it into pieces.
2. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
3. Remove it from heat and drain it on an absorbent paper.
4. Take a deep pan, add 300 milliliters sugarcane vinegar, 370 grams jaggery and stir continuously until the jaggery is fully dissolved.
5. Bring it to a boil.
6. Remove it from heat.
7. Heat 50 milliliters oil in a heavy skillet, add 2 teaspoons carom seeds, 2 tablespoons garlic, 1 tablespoon ginger and stir for 1 – 2 minutes.
8. Then, add the fried elephant foot yam and mix it well.
9. Add 2 teaspoons salt, 2 teaspoons black salt, 2 teaspoons red chili, 2 teaspoons coriander power, 2 teaspoons garam masala and mix it well.
10. Now, add the prepared sauce in it and mix it well.
11. Bring it to a boil.
12. Remove it from heat and allow it to cool.
13. Serve or store in an airtight container.

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