Garlic pickle is a popular and flavorful condiment in many cuisines around the world, particularly in Indian households. Its intense taste, rich aroma, and a perfect balance of spice make it a favorite side dish for everything from rotis to rice. But did you know that with the right ingredients and technique, you can make garlic pickle that lasts for an entire year? Here, Chef Kunal, a renowned culinary expert, shares the secrets of crafting this lasting, zesty treat that will spice up your meals for months to come.
The Longevity of Garlic Pickle: How to Make It Last for a Year
Garlic pickle, when made correctly, can be stored for a year without losing its flavor or spoiling. The key to this long shelf life is proper preparation, seasoning, and preservation. The addition of certain ingredients like mustard oil, salt, and vinegar not only enhances the flavor but also helps in natural preservation. Chef Kunal emphasizes that a sterile jar, correct storage conditions, and using high-quality ingredients will ensure the pickle’s longevity.
Ingredients Needed for Chef Kunal’s Garlic Pickle Recipe
To make garlic pickle that lasts, you will need the following ingredients:
- Garlic Cloves – 250g (peeled)
- Mustard Oil – 100ml (mustard oil adds the perfect pungency and acts as a preservative)
- Salt – 1-2 tablespoons (acts as a preservative and enhances flavor)
- Red Chili Powder – 1 tablespoon (for heat and color)
- Turmeric Powder – ½ teaspoon (to add color and prevent spoilage)
- Cumin Seeds – 1 teaspoon (for added flavor)
- Fenugreek Seeds – 1 teaspoon (a typical ingredient in Indian pickles that adds a nice earthy flavor)
- Fennel Seeds – 1 teaspoon (optional, for a sweet-spicy flavor)
- Vinegar – 2 tablespoons (acts as an acid to aid preservation)
- Asafoetida (Hing) – ½ teaspoon (adds a distinctive flavor and aroma)
- Jaggery (optional, for sweetness) – 1 tablespoon
Step-by-Step Process to Make Garlic Pickle that Lasts
- Prepare the Garlic: Start by peeling fresh garlic cloves. Make sure there are no skins left on the garlic. Chef Kunal recommends using small to medium-sized garlic cloves, as they pack in more flavor and preserve better. You can lightly crush them or keep them whole, depending on your preference.
- Roast the Spices: In a pan, dry roast the cumin seeds, fenugreek seeds, and fennel seeds until they release their aroma. This step helps in enhancing the spice flavors. After roasting, grind them coarsely in a mortar-pestle or spice grinder.
- Heat the Mustard Oil: In a separate pan, heat the mustard oil until it begins to smoke lightly. Once it cools down to room temperature, add the turmeric powder, red chili powder, and asafoetida. Stir to combine and activate the spices. This ensures the oil is infused with all the flavors.
- Mix Everything Together: In a clean, dry bowl, combine the garlic cloves with the roasted, ground spices. Add salt, jaggery (if using), vinegar, and the infused mustard oil. Stir everything thoroughly, ensuring that all the garlic pieces are coated evenly with the spices and oil.
- Sterilize the Jar: Before transferring the garlic pickle into a jar, sterilize it by washing the jar with hot water and drying it completely. This step is crucial as moisture can spoil the pickle over time. Make sure there is no water in the jar.
- Store and Let It Rest: Transfer the pickle mixture into the sterilized jar. Seal the jar tightly and place it in a cool, dark place. Let the pickle sit for at least a week before using it. Chef Kunal advises that the pickle will start developing a deeper flavor as it ages, and it will only get better with time.
- Shake the Jar Occasionally: Every few days, gently shake the jar to mix the ingredients. This ensures the garlic remains coated in the oil and spices and doesn’t dry out or settle unevenly.
Tips for Storing Garlic Pickle
- Avoid Moisture: Make sure that no moisture gets into the jar, as this can lead to spoilage. Always use a dry spoon to take the pickle out.
- Use Fresh Ingredients: Fresh garlic and spices make all the difference in the taste and shelf life of the pickle.
- Oil Coverage: Ensure that the garlic is fully submerged in the mustard oil to preserve it effectively.
- Temperature Control: Store the jar in a cool, dry place, away from direct sunlight, as excessive heat can cause the pickle to spoil faster.
Why Mustard Oil Is Essential
Chef Kunal points out that mustard oil is not just for flavor—it plays a pivotal role in preservation. Mustard oil contains natural compounds that prevent bacterial growth and help preserve the garlic pickle for longer periods. It’s the key to ensuring your pickle stays fresh and flavorful for months.
Conclusion
With Chef Kunal’s easy-to-follow recipe, you can make garlic pickle that will last for an entire year, offering the perfect burst of flavor whenever you need it. The combination of garlic, spices, and mustard oil creates a pickle that’s not only delicious but also rich in preservatives. Following these steps, you’ll have a jar of garlic pickle that’s good for months and elevates any meal with its unique tangy heat.
So, grab your ingredients and start making this long-lasting garlic pickle today—it’s a great way to enjoy the goodness of garlic all year long!
