Garlic pickle is that deliciously flavourful and aromatic condiment made from whole garlic cloves preserved in a blend of spices, oil, vinegar or lemon juice. Spicy, tangy pickle is an unmissed favourite in many cuisines; the greatest part is that it originated in India, where it can be enjoyed along with rice, curries, or flatbreads like chapati or paratha. The base ingredient is garlic, known for its strong, pungent taste, which mellows and intensifies when it marinates with the spices over time. The cloves are normally peeled and lightly saut ed to soften before they are mixed into the fragrant spice mixture. The main spices used for garlic pickle are mustard seeds, fenugreek seeds, turmeric, red chilli powder, and a pinch of asafoetida, which give a appetizing colour and a spicy Indianized taste. The preserving medium is mustard oil for its sharp flavour and antimicrobial properties, though vegetable oil works pretty well. Garlic pickles not only give flavour to the food being eaten but also bring some health value. One of the medicinal values that are evident in garlic is that it is an immunity booster, improves heart condition, and reduces inflammation. These qualities of health remain intact when garlic is pickled, while the flavour profile is more complex and savoury. Another reason for the increased content of probiotics in some pickle recipes is the fermentation process during preparation. Making garlic pickles at home is fulfilling because one can add more or less spice and sourness according to his taste. It keeps well in the fridge for months, getting better with time as the spices and garlic melt into a deliciously sour and spicy dish.

• 1 cup garlic
• 3 1/4 cup mustard oil
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 2 tsp fennel seeds
• 2 tsp nigella seeds
• 1/2 tsp turmeric powder
• 1/2 tsp hing
• 2 tsp kashmiri red chilli powder
• 2 tbsp salt
• 2 tbsp apple cider vinegar

• Begin by peeling about 1 cup of garlic cloves, which is roughly equivalent to 3 to 4 heads. For easier peeling, separate the cloves and place them in a bowl of hot water. Cover and soak for 30 minutes.
• After soaking, drain the garlic and peel off the skins, which should come off easily. Rinse the garlic thoroughly, drain, and spread it on a plate. Let it dry naturally or wipe it dry with a clean kitchen towel.
• Ensure that the garlic is completely dry before starting the recipe, as any moisture can spoil the pickle. If you have large cloves, consider chopping them in half. Discard any cloves with fungal spots or brown marks.
• In a spice grinder or a smaller mixer, take the mustard seeds and fenugreek seeds. Coarsely grind these seeds to a semi-fine mixture. Be careful not to turn them into a fine powder. Set aside for later use.
• Next, heat mustard oil in a frying pan or skillet over medium heat. Once the oil reaches a medium-hot temperature, reduce the heat to the lowest setting.
• Add the peeled and dried garlic cloves to the pan. Stir and fry them for about 3 to 4 minutes or until they turn pale golden. Avoid browning the garlic, as it can become dense and chewy when pickled.
• Once fried, place the pan on the countertop. Allow the oil to stop sizzling gradually.
• Now, it's time to add the coarsely ground mustard and fenugreek seeds to the garlic. Follow this with the fennel seeds and nigella seeds (kalonji).
• Add the turmeric powder, asafoetida (if using), Kashmiri red chilli powder, and the rock salt.
• Tip: If you prefer a milder pickle, start with 1 to 1.5 teaspoons of red chilli powder. For salt, begin with one teaspoon and adjust to taste, mixing well.
• Next, incorporate two tablespoons of vinegar and mix thoroughly. Taste and adjust the seasoning, adding more salt or chilli powder if necessary.
• Transfer the mixture into a clean, dry, sterilised glass or ceramic jar. Finally, cover the top layer of the pickle with three tablespoons of mustard oil at room temperature. Tightly seal the jar with a lid.
• Place the jar in sunlight for 2 to 3 days. Gently shake the jar each day without opening it. If sunlight is unavailable, store it in a dry kitchen area, but the flavour may not be as intense.
• Once the pickling process is complete, store the jar in a dark, dry place. At room temperature, this garlic pickle can last for about two weeks. If any remains after that, refrigerate it so it can stay good for up to a month.
• As you enjoy your pickle, if the top oil layer diminishes, add 1 to 2 tablespoons of mustard oil to cover the cloves, preventing spoilage.
• This recipe of garlic pickle will add a tangy kick to your meals, enhancing your culinary experiences.