Easy Garlic Pickle Recipe You’ll Want to Make Again

Garlic pickle is a tasty and healthy addition to any Indian meal. It goes perfectly with dal-chawal, roti, or paratha, and brings a spicy kick to your plate. While you can easily buy garlic pickles from shops, homemade ones are always fresher and more flavourful. Plus, garlic is great for digestion and heart health, so this pickle is good for your body too.

However, making pickles at home can sometimes go wrong. If not done right, it can spoil quickly. But don’t worry – we’ve got you covered. Here are some simple but important tips to make garlic pickle that’s both delicious and lasts a long time.

Clean the Garlic Properly

Start by peeling the garlic cloves. Make sure to remove any cloves that are bruised or have black spots. Wash them well and then dry them completely. Moisture is the biggest enemy of pickles, so you can sun-dry the garlic for the best result.

Cut and Prep the Cloves

If the garlic cloves are too big, cut them in half. Also, check for any green shoots inside the garlic and remove them – they can make the pickle bitter over time.

Use Homemade Achar Masala

The flavour of your pickle depends on the spice mix. For garlic pickle, use crushed yellow mustard seeds, fennel seeds, fenugreek (methi) seeds, and carom seeds (ajwain). You can also add nigella seeds (kalonji), but don’t grind them. Add them later for extra flavour.

Dry Roast the Spices

Roasting the spices removes extra moisture and brings out their aroma. You can roast them in a pan or dry them in the sun. After that, grind them roughly and add red chilli powder, turmeric, and salt.

Add a Spoonful of Vinegar

Vinegar acts as a natural preservative and stops the pickle from going bad. Once your garlic and spices are mixed, add a spoon of vinegar and mix it well.

Use Mustard Oil

Mustard oil adds a strong, tangy flavour and also keeps the pickle fresh. Heat the oil properly, let it cool down, and then pour it into the pickle.

Store in a Clean, Dry Jar

Use a glass jar that is washed and dried in the sun. After putting the pickle in, make sure it is fully covered with oil to avoid spoilage.

Cover the jar with a cotton cloth and place it in the sun for 10–12 days. Once ready, enjoy it with your meals – it will add a spicy, tangy twist to every bite.

Making garlic pickles at home is easier than you think, and the taste is far better than store-bought ones. By following these easy tips—like drying the garlic properly, using homemade masala, adding vinegar, and storing it right—you can enjoy a flavourful and long-lasting pickle. It not only adds spice to your meals but also offers health benefits. So, try this garlic pickle recipe this season and give your everyday food a tasty twist.