Thursday, Dec 20 2007

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Gherkin Pickle

Ingredients

  200 gms. gherkins
50 gms. salt for dry brine
1 recipe fiery red spice mixture
1 tbsp. grated raw mango or 2 tsp. amchoor (dried mango) powder
2 tbsp. mustard or other oil

METHOD

1. Heat oil till smoky, keep aside to cool.
2. Wash and wipe gherkins, make a slit along length of each.
3. Slice gherkins into vertical fours.
4. Place layers of gherkins, sprinkle with salt in a jar.
5. Keep aside, covered for 24 hours.
6. Drain out brine water, wash thoruoughly under running cold water.
7. Drain completely, wipe or dab dry on a clean cloth.
8. Mix mango or powder into spice mixture.
9. Add gherkins, mix thoroughly.
10. Add half oil into mixture, mix again.
11. Pack into sterile jar, pour remaining oil over it.
12. Cover with lid, keep aside for 3-4 days, before using.

Variations: Cucumber, pumpkin, yam, may be similarly used.

Making time: 45 minutes
Makes:           300 gms. pickle approx.
Shelflife:        4-6 weeks

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