Friday, 2 September 2016

Garlic Pickle | Garlic in vinegar brine

This week I will be posting recipes which have garlic as the main ingredient. In the last post I have mentioned so many health benefits of garlic. But I also heard that to reap the real benefits of garlic, it needs to be eaten raw. Chew and eat the garlic for best benefits. There are some nutrients in garlic that will be completely digested by our saliva. So one has to chew the raw garlic till we get the burning sensation in our mouth.

At my place I often make this garlic pickle. This is H's favourite. He likes to have this all days along with some rice based menu. It is very easy to make this pickle. While buying garlic to make this pickle I buy those with bigger bulbs. Garlic needs to be properly dried for making this pickle. While you peel the skin off, the skin should come out very easily.

This pickle is of course made of raw garlic. So just be careful if your are packing this for lunch. This pickle has a very strong smell and your mouth might also smell of garlic after you eat. Since it is not a very pleasant smell, carry a mouth freshener whenever you eat this pickle.

Garlic -250 grams (Peeled)
Salt - 25 grams
Green chillies - 50 grams
Turmeric powder - a pinch
Asafoetida/Hing - 1 tsp
Fenugreek seeds (dry roasted and powdered) - 1 1/2 tsp
Gingerly oil/sesame seed oil - 1/4 cup
Mustard seeds- 1 tsp
Vinegar - 1/4 cup


  • Peel the garlic pods and keep it aside. Take care that they are properly dried and no rotten ones exist. Do not wash the garlic.
  • Wash the green chillies. Dry them propelry with a kitchen towel. Slit the green chillies lengthwise.
  • Add salt, turmeric powder, slit green chillies, fenugreek powder and vinegar. Mix well and bottle it.
  • Boil water and allow it to cool to room temperature.
  • Pour the water into the garlic bottle such that all the garlic is immersed.
  • Leave it aside for 2 days so that the salt and chillies are completely mixed.
  • Heat the gingelly oil. Add mustard seeds. Once mustard splutters, switch off the flame. Let the oil cool. Then pour it into the bottle. The oil need not be mixed. The oil has to stay like a layer on top of the garlic water.

Delicious garlic pickle is ready!! You can start eating it from the next day.


  • The water is boiled to kill the bacteria or other germs. So do not miss this step.
  • This pickle stays the same for about an year. I never refrigerate it and have used it for about an year.
  • Always store it in airtight containers preferable glass containers.
  • Washing the garlic might remove the essential nutrients out of it.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68


  1. love the color of gingelly oil , nice preserve

  2. Oh, that is a quite interesting way of pickling garlic. Looks awesome..

  3. Oh i am loving this garlic series , the pickle looks fantastic .

  4. my husband loves garlic pickle a lot, he's started making small batches at home himself :-)) must refer this recipe to him for sure !

  5. That pickle looks very good..I love this is surely something I would love..

  6. Oh my that is one tempting pickle.Looks so delicious.

  7. I love garlic cloves in pickles. I always pick them out from the pickle and relish. Garlic pickle is even better for garlic lovers like me.. :) thanks for sharing the recipe.

  8. Omg, my mouth is just watering here, such a droolig pickle, just love to have this pickle with some sambar rice.

  9. We love garllic pickle and this looks too tempting!!1

  10. I am great fan of garlic pickle,you made it so perfectly and got a very nice bright color..

  11. Very interesting way to pickle garlic.

  12. We all love garlic in my family and I am a big fan of garlic pickle. My older one would eat anything if it has garlic in it. This is a wonderful way to make pickled garlic and I would love to try it sometime.

  13. Perfect for garlic lovers. Great way to preserve it too.

  14. Looks like a great one for garlic lovers.

  15. Great one for my garlic loving hubby. Will make for him.

  16. I haven't tried pickling Garlic. This looks very nice..I should try soon

  17. Garlic pickle is awesome. Nice color and distinct flavors too. Great pick for garlic!

  18. Omg!! the color of garlic pickle....sooo good. I like garlic flavor

  19. What a color girl, i will try this, only headache is peeling the garlic, its ok to endure that pain, to taste something delicious like this!!!

  20. That is a very interesting raw garlic pickle. Love that color.