13 Simple and Easy PICKLE Recipes you will enjoy this year.

Treating your Tastebuds with these 13 Super Easy Refreshing Homemade Pickles.

13 Super Easy Refreshing Homemade Pickles, If you want to make pickles at home then you’re probably looking for pickle recipes. Fortunately, this page will provide you with the most comprehensive guide on how to make different types of pickles. Making your own pickles at home has become very popular in the past few years. Not only do pickles taste great, but they are also one of the most healthy foods you can eat. Making them at home is a very fun hobby. It also ensures the freshest and best possible tasting pickles that you can have.

With so many different types of pickles out there, obviously, there are lots of different pickle recipes. You can make the classic mango pickles or amla pickles. Or you can get adventurous and try to make carrot pickles or stuffed red chili pickles. Half the fun of making your own pickles is experimenting with different ingredients and flavors.

No matter what type of pickles you want to make we have all the pickle recipes that you will need to find. We will be adding to our list of recipes every single week. So make sure you check back often to see what’s coming up next at viaindiankitchen.com.

You’re also going to need some good jars with lids, and a cool dry place to store them. Pickling salt is also a key ingredient when manufacturing pickles. There are many more things you may need, but the things listed are definite necessities. The only other thing that you need is some really good pickle recipes.

So whether you’re new to the hobby of making pickles or you are an old pro at it, there are always new things to try and taste. If you just follow the directions carefully and take your time, you will be enjoying fresh pickles at home for years to come.


    Amla Pickle

    Ingredients for Amla Pickle:

    Amla - 1/4 Kg
    Green Chillies - 4
    Oil - 2 tablespoon
    Cumin seeds - 1/4 teaspoon
    Mustard seeds - 1/4 teaspoon
    Sesame seeds - 2 tablespoon
    Salt to taste

    Preparation Method for Amla Pickle:

    Wash and pat dry amla and keep aside.
    Heat oil in a pan and fry long slit green chilies.
    Remove the chilies from the pan, add cumin seeds and mustard seeds.
    After that add the Aamlas and fry for a few more minutes.
    Sprinkle some water and cover the pan with a lid and let it stay for 5 minutes.
    Then turn the gas to medium and keep stirring.
    Then remove from flame and preserve it in a clean, dry and airtight jar.
    Enjoy Amla Pickle after 2-3 days.

    Arbi Pickle

    Ingredients for Arbi Pickle:

    Arbi - 1/2 kg
    Methi seeds powder - 2 teaspoon
    Spices powder - 3 teaspoon
    Aniseed powder - 3 teaspoon
    Nutmeg - 1/4 teaspoon
    Red chili pepper - 2 teaspoon
    Vinegar - 1 cup
    Lime juice - 2 teaspoon
    Mustard Oil  - 1 cups
    Mace - 1 piece
    Salt to taste

    Preparation Method for Arbi Pickle:

    Boil the arbi in salted water Partially, drain and cool.
    Peel and press a little, fry arbi in hot oil until brown.
    Once done, remove it from the flame, add the grounded spices, vinegar, aniseed, Red chilli pepper, methi, salt, lemon juice.
    Then add the grated nutmeg, mace, and cook till you see oil from it.
    Cool and put in an airtight jar.
    Enjoy Arbi Pickle after two days.


    Carrot Pickle

    Ingredients for Carrot Pickle:

    Carrots - 1/4 Kg
    Mustard seeds - 1 tablespoon
    Red chili powder
    Mace - 2 pinches powdered
    Cloves - 2 pinches powdered
    Cardamom - 2 pinch powdered
    Jaggery - 1/4 cup shredded
    Mustard oil - 1/3rd cup
    Water - 3 cups
    Salt to taste

    Preparation Method for Carrot Pickle:

    Scrape the carrots and cut into 2" long sticks.
    Boil the water in a pan, add carrots and blanch for a minute.
    Then remove the excess water and spread the carrots on a clean cloth and place it for sun drying.
    While the carrots are sun drying, take a bowl and mix the mace, cloves, cardamom, salt, and jaggery.
    Add the carrots and toss to mix and transfer to a sterilized glass container.
    Pour the mustard oil into a pan and place it over moderate heat.
    As soon as oil begins to smoke remove it from the heat and cool it, then pour it into the jar and cover it with a clean cloth.
    Set the container in daylight for 13-14 days and continue shaking the container 2-3 three times every day.

    Lady Finger Pickle

    Ingredients for Lady Finger Pickle:

    Ladyfingers - 1/4 Kg
    Lime juice - 1 cup
    Fenugreek seeds - 2 teaspoon
    Red chili pepper - 2 teaspoon
    Mustard powder - 2 teaspoon
    Turmeric powder - 1 teaspoon
    Asafoetida - 1/4 teaspoon
    Cumin Seeds  - 2 teaspoon
    Curry leaves - Few
    Salt to taste

    Preparation Method for Lady Finger Pickle:

    Remove the ends of each Ladyfinger and slit on one side.
    Mix salt with all the ground spices and wet with a little lime juice.
    Fill the spices in the Ladyfingers.
    Heat the oil and fry curry leaves for 5 seconds, remove from the fire.
    Add Ladyfingers and the rest of the lemon juice and salt and bring to boil.
    Let it cool and put in an airtight jar.
    Enjoy Lady Finger Pickle after 3 days. 

    Lemon Pickle

    Ingredients for Lemon Pickle:

    Lemon - 10 no's
    Mustard seeds - 4 teaspoon
    Oil  - 3 tablespoon
    Urad dal - 2 teaspoon
    Red chili powder - 1 teaspoon
    white wine vinegar - 5 tablespoon

    Preparation Method for Lemon Pickle:

    Wash the lemons, remove seeds, and chop them.
    Fry the mustard seeds in hot oil and let them pop, add curry leaves and urad dal.
    Lower the heat and add the red chili powder, cook until brown, then add vinegar. Mix in the lemon, remove from the flame, and leave to cool at the room temperature.
    Enjoy after 3 days.


    Mango Pickle

    Ingredients for Mango Pickle:

    Mangoes - 1/2 Kg
    Mustard oil - 3 cups
    Mustard seeds - 1/2 tablespoon
    Aniseed  - 1 tablespoon
    Nigella seeds - 1 tablespoon
    Fenugreek Seeds - 1/2 tablespoon
    Red chili powder - 1/2 tablespoon
    Turmeric Powder  - 1 tablespoon
    Salt to taste

    Preparation Method for Mango Pickle:

    Clean and rinse the mangoes under running water, pat them dry, and then cut into biteable pieces.
    Shift the cut mango pieces into a clean, dry container and add salt to it, shake well and keep in sun for one day.
    Then add up all the ingredients along with mustard seeds, aniseed, nigella seeds, and fenugreek seeds, red chili powder, and turmeric powder.
    Preheat the mustard oil until it is smoky and then let it cool on the room temperature.
    Then add up all the ingredients along with salted mango pieces thoroughly with clean and dry hands.
    Pour in half of the oil and shake the jar well, so that all the mango pieces get properly blended with the pickle masala and oil.
    Press firmly and pour the remaining oil.
    Ensure that there is enough oil in the jar for the mango pieces to remain immersed under the oil.
    Close the mouth of the jar with a muslin cloth and keep in sun for 12-15 days.
    Ensure you shake the jar slowly at least once a day for the contents to blend properly.

    Mixed Vegetable Pickle

    Ingredients for Mixed Vegetable Pickle:

    Cauliflower - 1 cup
    Carrot - 1/2  cup
    Green chilies - 4 no's cut lengthwise
    Lime juice - 1 teaspoon
    Red chili powder - 1/2 teaspoon
    Turmeric powder - 1/2 teaspoon
    Mustard seeds - 2 teaspoon
    Fenugreek seeds - 1 teaspoon
    Oil - 1/4 cup
    2 tsp salt

    Preparation Method for Mixed Vegetable Pickle:

    Arrange all the ingredients and then mix all the vegetables, salt, chili powder, turmeric powder, lemon juice, and keep aside for some time.
    Then make a very fine powder of mustard and fenugreek seeds and add it to the mixed vegetables and keep it aside for a day so that the mixtures blend in properly.
    Add oil and mix well.
    Enjoy Mixed Vegetable Pickle after 2-3 days.


    Onion Pickle

    Ingredients for Onion Pickle:

    Onions - 1/2 kg
    Garlic - 10 cloves
    Green chilies - 4 no's
    Red chilly powder - 1 tablespoon
    Gingelly (sesame) oil - 1/4 cup
    Tamarind extract - 2 tablespoon
    Jaggery - 1 small piece
    Curry leaves  - few
    Salt to taste

    Preparation Method for Onion Pickle:

    Finely chop onions, garlic, and green chilies.
    Preheat oil in a deep pan and then add the hop onions, garlic, green chilies, and curry leaves and fry till the onions turn golden brown.
    Then saute again on low flame for few minutes by adding chilly powder, salt.
    After that pour in the tamarind extract and cook for 3 minutes in a high flame. Finally, crush the jaggery piece and add it to the pickle and mix it thoroughly.
    Then shift the pickle into a clean, dry, and airtight glass container and keep aside.
    The remaining oil is to be heated and poured over Onion Pickle to form a thin layer, which acts as a preservative against fungus and increases the life span of the pickle.

    Sliced Mango Pickle

    Ingredients for Sliced Mango Pickle:   

    Raw mango  - 1/2 kg
    Turmeric  - 2 teaspoon
    Red chili pepper  - 1 teaspoon
    Mustard Oil  - 1/2 cup
    Aniseed - 4 teaspoons
    Onions seeds  - 1 teaspoon
    Glacial acetic acid - 3 teaspoons
    Salt  - 1/2 cup

    Preparation Method for Sliced Mango Pickle:

    Choose the proper mangoes, rinse them under running water, and cut it into biteable slices.
    Then rub salt all over the sliced mango pieces and keep it aside for 10 hours.
    The mango slices will leave some water.
    Then remove the slices, drain the water, and keep it aside, then mix the mango slices with glacial acetic acid and keep it aside for some time.
    Then rub the balance ingredients on to the mango slices, and then pour the mango water, we had kept aside along with the acetic acid over it and finally add the oil.
    Shift the pickle to an airtight container for 15 days and shake it well once in a day.


    Stuffed Lemon Pickle

    Ingredients for Stuffed Lemon Pickle:

    Lemons - 1/2 kg
    Nutmeg - 1/2  teaspoon
    Cloves - 4 no's
    Black pepper - 2 teaspoon
    Cumin Seeds  - 1 teaspoon
    Red chili pepper - 1 teaspoon
    Coriander  powder - 1 teaspoon
    Ginger powder - 1 teaspoon
    Cinnamon powder - 1/4 teaspoon
    Brown Cardamoms - 1 no's
    Asafoetida  - 1/2 teaspoon
    Black Salt  - 1 teaspoon
    Lime juice - 1/2 cup
    Salt - 1/4 cup

    Preparation Method for Stuffed Lemon Pickle:

    Choose the right lemons and then slit the individual lemons to 4 pieces without separating them at the base and remove all the seeds.
    Then mix all the ingredients and grind them to a very fine powder.
    Stuff the lemons with the ground spices and then put them in a pan and pour in the lemon juice and bring the juice to boil.
    Cool and put the pickle in an airtight jar.
    Keep in the sun for 4 days shaking it once in a day.
    Enjoy Stuffed Lemon Pickle after 15 days.

    Stuffed Mango Pickle

    Ingredients for Stuffed Mango Pickle:

    Mangoes  - 1 kg
    Mustard powder - 4 teaspoons m
    Fenugreek seeds powder - 1 teaspoon
    Red chili pepper  - 2 teaspoon
    Aniseed powder - 4 teaspoon
    Onions seeds powder - 1 teaspoon
    Asafoetida - 1 piece
    Turmeric powder - 1 teaspoon
    Ajwain - 1/4 teaspoon
    Mustard Oil  - 1/4  liter
    Salt to taste

    Preparation Method for Stuffed Mango Pickle:

    Select the right mangoes, rinse, clean, and pat them dry with a clean cloth.
    Slit each mango into 4 pieces, ensuring that it is not cut right through, then remove the mango seed, rub salt and keep it for 10 hours.
    Preheat the oil, add asafoetida and saute it till it becomes brown, then crush it and in the same oil, mix all the grounded spices.
    Stuff the mixed masalas in the mangoes and shift them into a clean and airtight container, then sprinkle the balance left masala over them and pour oil over them.
    Make sure to keep the pickle filled container in the sun for 2 to 3 days and then shift it inside.
    The pickle container has to be shaken every alternate day for 15 days so that the ingredients within the container blend well with each other.


    Stuffed Red Chilli Pickle

    Ingredients for Stuffed Red Chilli Pickle:

    Fresh Red chilies - 10
    Muster seeds - 2 tablespoon
    Amchoor powder - 1 tablespoon
    Saunf - 1 tablespoon
    Jeera - 1 tablespoon
    Peppercorn - 1 tablespoon
    Cloves - 10 no's
    Brown Cardamoms - 4 no's
    Oil - 2 Cup
    Salt to Taste

    Preparation Method for Stuffed Red Chilli Pickle:

    Wash chilies and wipe with a soft cloth.
    Remove the inside seeds and pulp with the spoon and save them for later use.
    Grind all the spices in and mix with salt, seeds, and pulp.
    Heat some oil in a pan and mix masala in hot oil, cool it.
    Put mixed masala and stuff chilies and put them in a jar.
    Pour the rest of the oil on the top.
    Keep the pickle in a warm place for 5 days.
    Enjoy with chapatis and parathas.
    Stuffed Red Chilli Pickle goes well with Rice or Chapatis.

    Tinda Pickle

    Ingredients for Tinda Pickle:

    Tinda - 1 Kg
    Red chili pepper  - 2 teaspoon
    Black pepper - 2 teaspoon
    Mustard powder - 3 tablespoon
    Ground spices - 2 teaspoon
    Ginger powder - 2 teaspoon
    Onions - 2  no's
    Tamarind - 2 pieces
    Jaggery - 2 tablespoon
    Mustard Oil  - 1 cup
    Vinegar  - 1 cup
    Salt to taste

    Preparation Method for Tinda Pickle:

    Wash, peel, and cut each tinda into 4 pieces. Then soak the tamarind in vinegar, grind garlic, and onion. Preheat oil and fry garlic and onion paste in it till it turns light brown. Add ginger, red chili, and tinda pieces and fry. Then add the spices, mustard, salt, pepper, crushed jaggery, and the tamarind with the vinegar mixture and cook for a few minutes. Cool Tinda Pickle, put in a jar and keep in the sun for 3 days and shake alternate days.

    Hope you have enjoyed the above Pickle Recipes !!

    Thank you for visiting our website viaindiankitchen.com and remember to check back often because we are always updating the site with new recipes.

    1 comment:

    1. The recipes really look very yummy. I am definitely to try the lemon pickle and mango pickle. The recipes are really very easy to make. We are a catering company andBig Flavours, a highly reputed Catering Company In Melbourne. delights its customers with the best catering service in Melbourne.


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