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I’m a huge fan of Pickles. And today I’m going to share one of my favorite Pickle. Instant pickle is hot, spicy, tangy, and quick to prepare. It's a real delight for your taste buds if you love to accompany your food with something spicier. You can also adjust the spiciness level according to your taste by selecting chili from your choice.
Pickling is the process of preserving or extending the shelf life of food by fermentation in brine or immersion in vinegar. Instant Pickle is a hot, spicy, tangy and quick condiment prepared from chilies and ginger.
It is relished for extra flavor & taste as a side dish for lunch, snacks, and dinner. You can make this extremely spicy or mild level, depending on the type of chili you are using (mild or hot).
I’m a huge fan of pickles. My favorite is spicy green chili pickle. Do you think, why green chili pickle? Green chilies are a reliable source of vitamins & zero calories. It is rich in antioxidants and can prevent prostate problems. And it doesn't require days of preparation.
Here I used mustard oil because it has a pungent flavor and luscious but is still the soul of any pickle. However, if this oil is not available, you can substitute it with olive oil.
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So, without any delay let’s get started,
Yield – One pot
Timing – 2 minutes
Prep time – 3 minutes
Total- 5 minutes
Ingredients:
Mustard oil- ¼ cup
Yellow mustard seeds- 1 tsp
Fennel seeds- ¼ tsp, crushed
Green & Red Chili- 14-15, slit
Ginger- 1 inch, juliennes
Salt- 1 tsp
Sugar- ¼ tsp
Vinegar- 1 tbsp
Method-
Firstly, remove the crown of chilies and wash, then pat them dry with a kitchen towel. Now, slit from the middle and slice into 2 pieces. Then, peel the ginger, cut into julienne.
Now, heat a pan, pour in the mustard oil. Heat the oil until you see smoke coming out from the oil. Turn off the flame for a while, then add fennel seeds and mustard seeds. Turn on the flame again and let it splutter. Add chilies and ginger and sauté for a minute. Add salt and sugar.
Lastly when you turn off the flame, add vinegar, and give it a nice stir.
Spoon into jar or glass bowl, and instantly you can eat the PICKLE right away with your favorite meal.
Note- Always use instant pickle with a dry spoon. Be careful not to pour a drop of water into it.Storage- Store in a dry place without a refrigerator for over a week.
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