Here are six popular pickle recipes from different traditions. All quantities can be adjusted to taste.
1. Traditional Mango Pickle (South Asian Style)
Ingredients
1 kg raw green mangoes
100 g salt
50 g red chili powder
25 g turmeric powder
50 g fennel seeds, coarsely crushed
25 g fenugreek seeds, lightly roasted
250–300 ml mustard oil
Method
1. Wash and dry the mangoes completely.
2. Cut into small pieces and remove hard seeds.
3. Mix mango pieces with salt and leave for 24 hours.
4. Drain excess liquid.
5. Add chili powder, turmeric, fennel, and fenugreek.
6. Heat mustard oil until it reaches smoking point, then cool completely.
7. Pour oil over the mango mixture and stir well.
8. Transfer to a sterilized glass jar.
9. Keep in sunlight for 7–10 days, shaking the jar daily.
Storage
Lasts 6–12 months if covered with oil and handled with dry utensils.
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2. Lemon Pickle
Ingredients
1 kg lemons
150 g salt
2 tablespoons turmeric powder
2 tablespoons red chili powder
1 tablespoon roasted cumin powder
Method
1. Wash and dry lemons thoroughly.
2. Cut into quarters.
3. Mix with salt and place in a glass jar.
4. Leave in sunlight for 10–15 days.
5. Add turmeric, chili, and cumin.
6. Mix well and continue curing for another week.
Storage
Keeps for several months at room temperature.
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3. Garlic Pickle
Ingredients
500 g peeled garlic cloves
2 tablespoons salt
2 tablespoons red chili powder
1 tablespoon turmeric powder
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
150 ml mustard oil
¼ cup vinegar
Method
1. Dry garlic cloves thoroughly.
2. Mix garlic with salt and turmeric.
3. Heat mustard oil and cool.
4. Add chili powder, fennel, and fenugreek.
5. Mix with garlic and vinegar.
6. Store in a sterilized jar.
7. Allow to mature for 5–7 days before using.
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4. Carrot and Turnip Pickle
Ingredients
500 g carrots
500 g turnips
½ cup vinegar
2 tablespoons salt
2 tablespoons red chili powder
1 tablespoon mustard seeds
1 teaspoon turmeric powder
Method
1. Peel and cut vegetables into sticks.
2. Blanch for 2–3 minutes and dry completely.
3. Mix with spices.
4. Add vinegar and stir well.
5. Transfer to a jar and keep for 3–4 days before serving.
Storage
Refrigerate for longer shelf life.
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5. Cucumber Dill Pickles
Ingredients
1 kg small cucumbers
4 cups water
2 cups vinegar
¼ cup salt
6 garlic cloves
Fresh dill sprigs
Method
1. Sterilize jars.
2. Place cucumbers, garlic, and dill into jars.
3. Boil water, vinegar, and salt.
4. Pour hot brine over cucumbers.
5. Seal jars and cool.
6. Refrigerate for at least 48 hours.
Storage
Best consumed within 1–2 months.
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6. Mixed Vegetable Pickle
Ingredients
300 g cauliflower florets
300 g carrots
300 g green beans
3 tablespoons salt
2 tablespoons turmeric powder
2 tablespoons red chili powder
1 tablespoon mustard seeds
200 ml mustard oil
½ cup vinegar
Method
1. Wash vegetables and dry completely.
2. Cut into bite-sized pieces.
3. Steam or blanch lightly.
4. Mix with salt and spices.
5. Add vinegar and cooled mustard oil.
6. Store in a sterilized jar.
7. Leave for 4–5 days before eating.
Tips for Successful Pickles
Always dry ingredients completely before pickling.
Use clean, sterilized glass jars.
Never use wet spoons in stored pickles.
Ensure oil-based pickles remain covered with oil.
Store away from direct moisture and contamination.
These six recipes cover oil-based, salt-cured, and vinegar-based pickles, offering a variety of flavors from spicy and tangy to mildly sour and aromatic.