i came across some jars of this the other day.
completely forgot about them and they were in my
closet.

it's actually still very good.

i've eaten 2/3rds of a jar of this the past
few days. primary ingredient is indeed garlic.
no vampires to worry about around here.

....
wayback...

Me: Fri Dec 2 10:52:07 2011
Nwsgroups: rec.food.cooking
....
finley-james wrote:
....
> A Google search returned lots of indian garlic pickle recipes.

i found a few after much searching, but
none had all of the same ingredients listed.

anyways, i adapted from one that i
found and it seems to have turned out
well enough.

i'll give it a few weeks to age
and then see.

this is the recipe i started with and
then added on.


======
> http://www.daawat.com/recipes/contri...rlicpickle.htm
>
> Ingredients:
>
> Garlic - 3 cups
> Oil - 5 Table spoons
> Chili Powder - 3 Tea Spoons
> Lemon Juice - 6 tea Spoons
> Salt - As Per Taste
> Mustard Seeds _ 2 Tea Spoons
> Fenugreek Seeds - 1 Tea Spoon
> Turmeric - � Spoon
>
>
> Garlic Pickle
>
>
> Method:
> 1. Fry Garlic in the oil till
> golden brown.
> 2. Fry Mustard and fenugreek
> seeds dry and grind them
> together.
> 3. Mix the salt, chili,
> turmeric and the mustard
> and fenugreek powder with
> the fried garlic.
> 4. After the garlic comes to
> the room temperature mix
> the lemon juice.
> 5. This pickle will stay fresh
> for a month.
> Preparation time: 20
> minutes
>

my additions, i added onion and
the juice of one lemon and lime instead
of just the lemon. plus some coriander,
red chili pepper flakes, green chili
paste (not too much, but enough to
get another dimension to the heat),
cardamom, pineapple pieces, chopped
dates, golden raisins,

all of the fruit was simmered for
a while and then i added the dry
spices to that to get them hydrated.

my method went differently too.
i first did the mustard and fenugreek
in the pan and then ground them before
frying the garlic. i set the garlic
aside once golden and fried the onions
to caramelize them a little, then put
them with the garlic until the rest of
the mix was ready, then i added the
garlic and onions back to the spice
and fruit mix and adjusted salt and
sugar to taste before filling the jars
and canning them.


songbird

On Tuesday, March 27, 2018 at 5:12:20 PM UTC-4, songbird wrote:
> i came across some jars of this the other day.
> completely forgot about them and they were in my
> closet.
>
> it's actually still very good.

This is pickled garlic right? Whole cloves?

Thomas wrote:
> On Tuesday, March 27, 2018 at 5:12:20 PM UTC-4, songbird wrote:
>> i came across some jars of this the other day.
>> completely forgot about them and they were in my
>> closet.
>>
>> it's actually still very good.
>
> This is pickled garlic right? Whole cloves?

read the recipe... but no, it is not pickled
like most USoAians would think. it is from the
family of Indian foods like chutneys.

it's very good if you like garlic, spices
and mixed fruits.

i can eat garlic when i'm out weeding it from
the gardens. in the early to late spring it is
like a green onion with a garlic flavor added.
the more you cook it the more it tastes like a
cooked green onion.

but back to the garlic cloves used in this
recipe, they are whole and fried in a little
oil, spices and other ingredients added. if
you have large cloves you can quarter them.
the garlic i used was from weeding it out of a
patch so it wasn't very big cloves (but i had
several gallons of them). when done it is
a thick lumpy paste/conglomerate. all of it
is good. especially if you only use things
you like.

just make sure you have enough acidifiers in
there if you want to store it for a long time.


songbird