Lahsun Ka Achar (Garlic Pickle)

Ingredients

• ¼ cup mustard oil
• 1 cup peeled garlic cloves
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 2 tsp fennel seeds
• 2 tsp nigella seeds (kalonji)
• ½ tsp turmeric
• 2½ cup chicken broth
• ⅛ heeng powder
• 2 tsp kashmiri red chilli powder
• 2 tsp kosher salt
• 2 Tbs apple cider vinegar
• 3 Tbs mustard oil

Directions

Prep Garlic

1. Peel about 1 cup of garlic, approximately 3 to 4 heads worth.
2. Note that the garlic has to be completely dry before you begin with the recipe. Any moisture on the garlic will spoil the pickle.
3. If the garlic cloves are large, chop them in half, otherwise you can keep them whole.
4. Ensure that your use the garlic cloves which do not have any fungal spots on them and are clean, shiny to look at. Slice and discard of the parts which have any brown spots or marks.
5. Throw away the garlic cloves where you can see a layer of fungi or where the cloves have become powdery.

Coarsely Powder Spices

1. In a smaller mixer or spice grinder take the mustard seeds (black or yellow) and fenugreek seeds.
2. Crush the seeds to a coarse or semi-fine mixture. Do not make a fine powder. Set aside.

Fry Garlic

1. Once you are sure the garlic is well dried, heat mustard oil in a frying pan or skillet on medium heat.
2. When oil is medium-hot, reduce the heat to lowest setting. Add the peeled and dried garlic cloves.
3. Stir, mix and fry them in the oil for 3 to 4 minutes or until pale golden. Do not brown garlic, as the cloves become dense and chewy when pickled. They should only be partially cooked.
4. Place pan on countertop. The oil will stop sizzling gradually.

Add Spices & Salt

1. First add the coarsely ground mustard seeds and fenugreek seeds. Add fennel seeds and nigella seeds (kalonji).
2. Then add the turmeric powder, asafoetida (hing), Kashmiri red chili powder and edible food grade rock salt or pink salt.
3. For the salt, start with 1 teaspoon. Mix well and check taste. If needed, add ½ to 1 teaspoon more salt.
4. Mix and combine very well.
5. Add 2 tablespoons apple cider vinegar or white vinegar. Mix well. Check taste and, if needed, add more salt or red chili powder.

Pickle Garlic

1. Transfer pickle to a clean, dry, sterilized glass or ceramic jar.
2. Lastly, cover the top layer of pickle with 3 tablespoons mustard oil. The oil should be at room temperature.
3. Tightly cover garlic pickles with lid and place in sunlight for 2 to 3 days. Lightly shake the jar everyday without opening the lid.
4. I keep the jar on a window sill which gets plenty of sunlight. If you do not get sunlight, place it in a dry place in your kitchen, though the flavor will not be as intense as the sunlight steeped achaar.

Storage

1. After the pickling process is over, place the jar in a dark, dry place. At room temperature, this garlic pickle stays good for about 2 weeks.
2. If you have any pickle remaining after 2 weeks, refrigerate it. Or you could keep it in the refrigerator all the time. It stays good in the refrigerated for about a month.
3. If the top oil layer is removed as you eat the pickles, add 1 to 2 tablespoons of mustard oil again to cover the top layer. This will prevent the cloves from coming into contact with air and spoiling.

Notes

• Peel garlic well. While peeling, slice of the parts which have any brown spots. Rinse peeled garlic very well in water. The garlic has to be completely dry before you begin with the recipe. Any moisture on the garlic will spoil the pickle
• Use fresh spices. Make sure all your spices are fresh and not rancid or stale
• Use the right kind of salt. Sea salt, pink salt, edible rock salt or kosher salt will all work in the recipe.
• Use the right kind of vinegar. Apple cider vinegar, white vinegar and brown vinegar work well in the recipe.
• Scale your recipe as needed. This recipe can easily be made larger or smaller depending on your needs.
• Use the right oil. Although traditionally this punjabi garlic pickle is made with mustard oil, if you do not have it due to availability, use any neutral flavored edible oil like sunflower oil or grape seed oil. In a pinch include peanut oil as a substitute.
• Asafoetida: Note that Asafoetida is optional, though adding it prevents the pickle from getting spoiled. That said, most brands of commercially available asafoetida (hing) are processed with wheat flour and should be avoided if you are gluten free. If you still want to add the asafoetida, be sure that the brand you choose is certified gluten free.