Garlic Pickle Recipe (Lehsun Ka Achar) (2024)

Published: | Modified: by Hina Gujral

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Have you ever thought of making a garlic pickle? It is one of those easy Indian recipes that are so uncomplicated to follow. And if you are a devoted garlic lover like me, then I am sure you are going to love this pickle.

Garlic Pickle Recipe (Lehsun Ka Achar) (1)Pin

I think this Indian style pickle is the best way to include loads of garlic in our everyday diet. If the word Indian and pickle intimidating you then don’t worry, this is a pretty simple and straightforward recipe toreciprocate.

How I even know about this unique pickle recipe? All thanks to my mother. She is the one who is been making batches of garlic pickle every year for the entire family. Needless, to say she is also a hardcore garlic lover like me.

This pickle has a strong aroma of garlic and a pungent taste of mustard to it. Making it all the more delectable. There is something totally irresistible about the aroma of garlic. It is so captivating and addictive in a good way.

Garlic Pickle Recipe (Lehsun Ka Achar) (2)Pin

For someone like me who has always fallen for the Spaghetti Aglio Olio and the Cream of Garlic Soup, this pickle recipe is another favorite garlic dish.We love to enjoy garlic pickle with stuffed paratha, dal, and at times with the khichdi as well.

I have used the giant size Chinese garlic cloves to make this pickle. They have so much more perfume and flavor to them than the regular tiny garlic cloves. And the best part is you can easily get a neatly peeled and packed bag of Chinese garlic cloves at any supermarket.

There is one little secret I want to share with you about this pickle – the older it gets the better it is. With time the garlic cloves soaked in the masala get softer and softer and the flavor of the pickle matures perfectly.

Many nutritionists believe that the medicinal value of garlic is best unlocked when it is consumed raw. And what could be a better way to eat tons of raw garlic then delicious pickle. In case you wondering what health hazards garlic help to cure – it helps regulate blood pressure, blood sugar, lower cholesterol levels and purifies the blood.

Hope now I have given you more than one reason to try this garlic pickle recipe.

Garlic Pickle Recipe (Lehsun Ka Achar) (3)Pin

More Indian Pickle Recipes For You:

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Instant Mango Pickle

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Garlic Pickle Recipe (Lehsun Ka Achar) (4)Pin

Garlic Pickle Recipe

Have you ever thought of making a garlic pickle? It is one of those easy Indian recipes that are so uncomplicated to follow.

5 from 4 votes

Print Pin Rate

Course: Side Dish

Cuisine: Indian

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 200 gram

Calories: 7kcal

Author: Hina Gujral

Ingredients

  • 200 gram peeled garlic cloves
  • 1 teaspoon achaar masala pickle masala ( see recipe )
  • 2 tablespoon black mustard seeds rai
  • ½ Cup mustard oil
  • Salt to taste

Instructions

  • Peel the garlic cloves. If they are too big in size cut them into halves.

  • Slightly crush the mustard seeds in a blender or in a mortar and pestle. Pulse it only once for 1 – 2 seconds in a blender. We do not need a fine powder.

  • Combine garlic cloves, mustard seeds, pickle masala and salt.

  • Mix nicely to coat the garlic cloves with the spice mix.

  • Pour the mustard oil and once again, mix nicely.

  • Transfer the pickle to a clean, dry jar with a tight fitting lid.

  • Now keep the pickle continuously for a week under the direct sun rays.

  • After a week garlic cloves soften a bit and the flavor of the pickle is matured.

  • Store garlic pcikle at room temperature for next few months.

Recipe Notes:

This recipe yields approximately 200 gram of pickle.
Keep the pickle away from any moisture contamination.
Try to use clean and dry spoon to scoop the pickle from the jar.

Nutrition

Serving: 1serving | Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

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Reader Interactions

Comments

  1. sandhya sharma says

    Looks Yummy and spicy !

    Reply

  2. Jay says

    HELP … not much sun in Canada in the Winter. Any advice on how to keep this Garlic pickle? I made it already, it sitting at the window for week and it is cold outside.

    Reply

    • Hina Gujral says

      No worries. You can taste it and check. I am sure it is ready by now. Just make sure no moisture should enter the pickle jar else it will have fungus infestation.

      Reply

  3. MADHUMITA ROY says

    Hi, just want to check. Normally musters oil is used after smoking it. For this pickle are we to use raw mustard oil?
    Thanks, this is a nice nd simple recipe for a pickle.

    Reply

    • Hina Gujral says

      We as a family love the strong and sharp taste of mustard oil. But you can always smoke it, cool it down, and add it to the pickle. Either way, it is fine!

      Reply

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Garlic Pickle Recipe (Lehsun Ka Achar) (2024)

FAQs

How to make garlic pickle with olive oil? ›

Instructions
  1. Bring the pickling liquid to a boil in a small saucepan over medium heat. ...
  2. Loosely pack your jar of choice with the garlic bulbs.
  3. Nestle 3-4 stalks of rosemary and one bay leaf (per jar) among the cloves.
  4. Add enough olive oil to the jars to cover the garlic cloves and herbs.
Mar 19, 2021

What are the benefits of eating garlic Achar? ›

Good for heart health: Garlic pickle helps to reduce cholesterol levels and triglycerides. It also has anti-inflammatory properties which prevent atherosclerosis and blood circulation problems. Garlic protects heart health by preventing blood clots and blocks, which cause heart attack. 2.

What happens if you soak garlic in olive oil? ›

Storing garlic in olive oil can be safe, but it must be done correctly. Because garlic is a low-acid vegetable, when you put it in an anaerobic environment such as oil, it creates the perfect conditions for the botulism toxin to develop. Botulism is very rare, but it can cause serious illness or death.

How long does garlic soaked in olive oil last? ›

Pack into a large sterilised glass jar (or a few smaller ones), add herbs and top up with extra virgin olive oil to cover completely. Seal and store in the fridge for up to 2-3 months. Use the leftover garlic-infused olive oil for dressings.

Why did my garlic turn blue when pickling? ›

The blue garlic that appears infermented garlic isn't always a bad thing. It's just a harmless enzyme reaction, which happens due to an enzyme calledalliinase, which breaks down the amino acidalliin intoallicin. Allicin is what makes the garlic turn blue when pickled in a vinegar solution.

Why does my garlic turn blue when I pickle it? ›

Have the pieces of garlic in your fermentations turned blue or green? Worried that everything may be lost? Don't panic, this is normal and totally edible! This colour change is due to a chemical reaction between the garlic and the lactic acid in the fermentation.

Why did my garlic turn blue in pickling liquid? ›

The bright blue or green color you sometimes see in home-pickled garlic is completely harmless and the natural result of a chemical reaction between the garlic and the vinegar. It is not a sign of mold or poison.

Is pickled garlic good for blood pressure? ›

Vinegar and garlic, while healthy foods, do not help control your blood pressure. During ancient times, both vinegar and garlic acquired reputations as curatives, able to allow people to live longer, healthier lives. These reputations have continued to modern times.

How long does pickled garlic last? ›

You can store pickled garlic in the refrigerator for up to four months; do not store the mixture at room temperature because it will rapidly grow mold. Discard both the cloves and the liquid if there are signs of mold or yeast growth on the surface of the vinegar.

Is it OK to eat Achar everyday? ›

If you're on a low-sodium diet, pickles should not be consumed on a regular basis, says Zumpano. People with high blood pressure, heart failure, or kidney or liver disease should only enjoy pickles as a once-in-a-while treat, says Largeman-Roth. Always talk to your doctor if you have concerns.

How much garlic in pickles? ›

The ratios can vary depending on your taste, but a common ratio is 1 cup water, 1 cup vinegar (usually white distilled vinegar), and 1 tablespoon salt for every 4 cups of brine. Adjust to taste. Garlic: Use fresh garlic cloves. You can adjust the amount to your preference, but 2-4 cloves per jar i.

Why did my garlic turn green in my homemade pickles? ›

when you add acid, aka vinegar, to these compounds, a reaction ensues. that reaction is this beautiful blue. green color that you see here. as for what to do with laval garlic, you can simply replace the garlic.

Can olive oil be used for pickling? ›

Pickles are usually made from cucumbers, but they can also be made from other vegetables, such as beets, carrots, and turnips. Which oil is used for making pickles? We can use Coconut oil, Rice bran oil, Olive oil, Cotton seed oil, or any other vegetable oil.

Can you pickle in olive oil? ›

For every cup of vinegar, add 2 tablespoons of olive oil. Mix in the Celery seed and mustard powder. Bring brine mixture to a boil and add to jar with cucumber and onion mixture. Let stand 1 week before using.

Is pickled garlic in oil good for you? ›

Garlic has antibacterial and antioxidant properties which can boost the human immune system. Including a small amount of garlic pickle in your can protect your body against the common cold and flu.

References

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