Garlic Pickles (Lahsun ko Achar)
Garlic pickle (or lahsun ko achar) is a pungent, flavorful condiment made by preserving garlic cloves in oil, vinegar, or lemon juice with aromatic spices. It is a staple in many cuisines, celebrated for its tangy, spicy kick and numerous health benefits, such as boosting immunity and aiding digestion.
30min
Easy
Not spicy
Ingredients
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Directions
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Peel all the garlic cloves.
Dry all the garlic cloves in the sun for half a day.
Finely chop the dried red chilies.
In a spice grinder, coarsely crush the mustard seeds and the fenugreek seeds.
Heat the mustard oil in a pan.
When the oil is moderately hot, reduce the heat and add all the garlic cloves and the dried red chilies.
Fry the garlic cloves for 3 to 4 minutes until lightly browned (do not over-roast the garlic as this does not taste good for pickles).
Turn off the stove.
Add all the spices to the oil: ground mustard and fenugreek seeds, fennel seeds, nigella seeds, red chili powder, salt and turmeric powder. Mix well.
Add the white vinegar and mix well.
Pour the garlic and all the oil into the sterilized jars, leaving 6 mm of headspace. Clean the rims of the jars and place the lids on. Turn them upside down and let them cool completely to room temperature.
Place the jars directly in the sun for 3 days to allow the garlic to ferment. Shake the jars daily.
Once the process is complete, place the jar in a dark, dry place.
Ready! Enjoy the pickles with dal baht or other dishes.
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