Tips for Making Pickles at Home

Hello Friend's, my name is Guddu and it's my nickname today I am going to share my tips for making mango pickle. You can follow this pickle recipe for tomato also. First of all choose RAW fresh and unripe mango that is frame and has a clean skin, and then wash and dry mango thoroughly wipe clean with a cloth. If possible sundry the jar and other utensils used for making pickle make sure all the balls spoons chopping board and nice or dry. Dry roast Methi it is known as fenugreek seeds also and cool them. In the same pan warm oil and set aside to cool you can skip warming the oil if you intend to finish it within 10 to 12 days skip heating if using cold pressed oil. Blend Methi seeds along with mustard to a fine powder, top mangoes to slightly large cubes add all to a dry bowel with red chilli powder, mustard powder, salt and lightly crushed garlic pour oil and mix well set aside for 24 to 28 hours. Stir mango pickle well and if needed add more salt, store this mango pickle in a clean jar. That's all your mango pickle is ready.

Now I am giving ingredients also for 240 ml Cup pickle you can use one and of Cup mango cubes, 1 tbsp mustard seeds or two table spoon mustard powder, half tablespoon Methi seeds it is known as fenugreek seeds also, 3 tbsp red chilli powder, one and half tablespoon salt adjust as needed, 4 garlic cloves, 3 tbsp oil I will prefer sesame seed oil or peanut oil. Prepare pickle yourself and enjoy it

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Hi everyone in order to make pickles at home and to be long term perservative you need to make it properly by mixing all necessary ingredients. Try to clean properly the stored dishes for pickles and clean with a neat towel for no wet. Use the measurable quantity of oil, ginger paste for long time use. Always store in refrigerator so that it will not loose it's color and taste. Don't add too much of salt because it will spoil the pickle as a whole. Always use a spoon to take the pickle don't put your hands. Clean the vegetables which are used for making pickles very neatly.

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HI EVERY ONE TODAY. I WANT TO SHARE MY FEW TIPS STORE PICKLES FOR LONG TIME.

THE ONLY INGREDIENTS NECESSARY TO PICKLING ARE THE FOOD YOU ARE PLANNING TO PICKLE, EITHER SALT OR VINEGAR OR COMBINATION AND WATER.SALT IT HAS MAIN MATTER IN PICKLE.WHICH KIND OF YOU USE. USE PICKLING SALT OR CANNING SALT OR KOSHER SALT.PICKLING SALT ARE SOMETIMES PURE GRANULATED SALT .

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Hey everyone today I'm going to share some of my tips on how to make pickles at home.i know everyone loves pickles and the the table of pickles, little salty little chilly.wow.but to make pickles at home is really a challenge.but follow my tip to make pickles at home easily.

Mango pickle.top make mango pickle you will need some green mango slice and mix it with 4 spice, methi, Sirsi and salt and then pour some oil on it and keep it tight in a bottle or jar for some day and your pickles will be ready.

Next recipe is lemon pickles.in this you will need lemon slices and some lemon juice, chilly powder, salt and half cup of oil.mix all the items together and keep it in jar for 4 days.

Another recipe is green chillies pickles.i have learnt recipe from my mom's and it is really testy.so you will need 3 ingredients.chilly, lemon juice and salt.first cut green chillies into to slice and pour lemon juice on it and a bit salt as per your like.then keep it for 3 or 5 days and after that your pickles will be ready.

I hope you like this review.

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Hello friends, today I am going to share my tips on How to make Hot and Sour mango pickles. Pickles is completely a Indian cultured food that is eventually maked in the village side. Although it is very good in taste. Follow these that you can also make it.

At first you should collect all these ingredients -

Green Mango 1kg, Mustard Oil 250 gm, Turmaric Powder 1 tea spoon, Rosted Coriender 1 tea spoon, Rosted Cumin 1 tea spoon, Roasted Fenugreek 1 tea spoon, Roasted Anise 1 tea spoon, Roasted red chillies 6 or 7 piece, Sugar, Salt.

Now follow the cooking procedure -

1. First you have wash the green Magoes properly and then cut the mangoes in the cybic shape.

   
   




2. Mix the cutted mangoes with salt and turmaric powder and put it into the sun to dry.

   
   




3. Now you will have to paste all the roasted herbs and mix them together.

   
   




4. Put the mixture inti the dried mango. Then you pour all the Mustard oil into it. Theb put 6 or 7 piece red chillies into it. Then mix it very carefully.

   
   




5. Pour the mixture into a air tight container and put it into the sun for 8 to 10 days.

   
   

Then your pickle will be ready to taste. Thank you.

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Hello frd today I will give some tip for making pickles so carefully follow my tips for great pickles so lets start.( 1) first make sure which item u make pickles there very vegtagle are fruit are available for makeing pickles for example be take mango because mangos is very esay to made its very tasty( 2) the get raw mango and cut them in small pice its depend on ur to what szice u cut then wash its well.( 3) ingredients1¼ cup cubed mango pieces( heaped cup) 1 tbsp. mustard seeds or 2 tbsp. mustard powder½ tsp methi seeds / menthulu / fenugreek seeds3 tbsp. red chili powder ( can reduce by ½ a tbsp.) 1½ tsp salt ( adjust as needed) 4 garlic cloves3 tbsp oil ( sesame preferred, peanut is ok as well)

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Hi everyone today I am going to share with you a few tips on how to make and preserve the pickles at home for long-term usage. In order to preserve the pickles, you need to add proper salt and oil so that your pickles will remain for a long time without any spoil. Before making any pickle such as tomatoes or mangoes you need to wash them and clean properly. Keep them aside to get dry. Then cut all the pieces in the same size and add proper salt, chili powder, garlic paste for tasty. You need to clean the preservative tins clean and then place the prepared pickles in the tins. If you keep your pickles in the refrigerator after making you can observe that the color of the pickle will be never changed also the taste remains as if you made it a few days ago.

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Hi everyone today I am going to share with you about on how to make your pickles with quality in taste and preserve for long time. For each and every pickle to be tasty and spicy, last for long time you should properly mix all the ingredients necessary for making any pickle. You need to add proper combination of chilli powder, salt for taste, oil for moisture content, vinegar for taste. The vegetables used for making pickles should be always fresh and you need wash them in water and clean them with a cloth for dry so that your pickle will not get spoiled easily. The oil used in the making pickles should be of good quality donot use Pam oil. It's very much better to use ground nut oil to add extra taste to your pickles. For keeping your pickle preserve you need to clean the container very clean and also use cloth to clean any wet. You should also close the lid very careful because small insects will enter. One important thing is that if you want your pickles to last for long years, you can preserve them by keeping in the refrigerator so that the color of the pickle also remains in same as when you prepared it in the beginning. Donot put any spoons in the pickles always try to wash it and use for next time.

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Hi friends I am Maneeshwari

Pickles are always been a part of Indian food and I love to eat pickles with curd rice it tastes best .

My mother used to make lemon, mango, carrot, amla, chili and other pickles. from all the pickles she make I only love mango pickle . so I want to share my mothers recipe to all, tips and precautions .

Buy mangoes in summer time because they will be fresh and while pealing don't allow every one to touch it because my mother says every one has different heat levels in body is all touch it their is a possibility that the taste or the life time will get affected.

Peal the skin and cut it in desired shape and sprinkle salt above it and dry it in sun light for nearly 4-5 hrs. Then in a pan mix the slised & dried mango into oil, they add all the masalas and keep it in low flame so that all the flavoures get inside the mango.

Don't add vinegar to preserve it as simple the masala it is it tastes better. Keep the mixture to cool down preserve the pickle in a dry glass or in pickle pot and avoid to store them in plastic bottles.

If you want to store pickles for a year then heat and add oil a let it cool down and then store it and repeat this process for every 4 months and don't keep the spoon in side the jar with pickle.

I hope my tips will help you to make delicious pickle.

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Pickle is shehenshah of Indian foods. Without pickle the diet is incomplete for Indian people. Pickle can be of different vegetables and fruits like it can be of mango, carrot, amla, etc.

Steps to make a pickle;

1. Cut the vegetable/fruits and let it dry under sun for two to four days depending on veg.

   
   




2. Secondly make the masala of pickle by mixing some garam masala, mirch powder, salt, turmeric powder.

   
   




3. Mix the masala and the vegetables with oil in a glass flask close the lid and keep it under sun for 1 day and the pickle is ready to be served.

   
   

This pickle can be used upto 5 to 8 months. Pickle should be consumed in lesser quantities for maintaining proper health.

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Hello dears

I am making pickle from the last 20 years only for my self and family consumption basis.

even for my daughters and their family. today I am going to describe here some of best points for a good tasty pickle at home. so my all points are below given here.

1. During pickle process always use best quality material, like green mangoes should be green and fresh,

   
   




2. your pickles material and ingredients should be quality one, clean and fresh, your Salt, Chilly powder should be MDH or GOLDY Masale. they are best in quality.

   
   




3. The oil you will mix in the pickles that must be kacchi Ghani Oil, which is easily available in market and good and hygienic for a good health.

   
   




4. Your container which you will fill with pickles should be very very clean and it should be tight completely.

   
   

after following these points you can enjoy very very tasty pickles

Thanks

Keep reading my reviews

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Hellow all.In India we eat pickles in our lunch, Dinner and also for fasting.Fasting Pickles for lemons (Upwasache lonche.Limbache)-

While Making lemon pickles first cut the lemon in to four part after that remove the bee in that after that add salt and keep it in side for at list 2/3 days.

Your lemon gets water.(Pani sutel)then add in it chill powder and add Jagery(Gul) in it and keep in it sun.Within 10 days your pickle is ready if you want urgent then do not keep in sun keep on gas and Boil it for 20/25 min.But when you Boil it will be the chances of hard lemon peace so its best for the to keep in sun.You can use it for fast also.Its taste like Sweet and sour.

Aawala Pickle-

While making it first Boil the whole aawala in cooker.and then its slightly divided in 4 parts.

After that when its completely cold take them in bowl and add(Home made masala - Assofotida(Hing)Turmeric(Halad) muster seeds Dal(Moharichi Dal) salt and mix well.Heat the oil and when oil get cold add oil in that.If you dont want to home made masala then add pickles masala which is available in all shop.add masala after add oil which is heated and cold)

After 2/3 days its taste is very Nice.Sour and good.

Its also good for health. Try it Your pickles make good taste and its Durable for long time.I used this tips while making Pickles.My mother in law teach me that tips.

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The Pckles is the base of the Indian food because it available anytime and it is very tasty to eat with any type of food.

It is made by green mango.Some tips about making tasty pickle. First we have to bought some good green mangoes not much harder and reliable to make the pickle,

Another step is that hot oil up to the medium level and then thrown some minutes and leave  for a few minutes then add  8 different type of masala like salt Chilli and other masala.

Pack it in a glass bottle and put it to 3 to 4 days and the Pickle is ready.

I like pickle very much specially home made and when I am hungry.

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Utilize new, imperfection free, fresh create—if possible, within 24 hours of harvest. Wash by and large in running water. Refrigerate unused make rapidly. Cucumbers Use fresh pickling cucumbers, not plate of blended greens cucumbers. Make an effort not to use waxed cucumbers; wax stops pickling liquid from entering the cucumber. Make an effort not to use injured or hurt cucumbers. Cucumbers go bad quickly, particularly at room temperature. Evacuate blossom and stem, and cut around 1/16 inch off the sprout end. The sprout releases impetuses that smooth a cucumber. Wash cucumbers by and large in cool running water. Scour with a sensitive vegetable brush to evacuate any earth or sand granules.

Salt Constantly use Anticaking administrators in table salt can realize shadiness in your saline arrangement.

Vinegar Use business white vinegar with no under 5% sharpness. While squeeze and malt vinegars can incorporate flavor subtleties, they also cloud light-shaded vegetables.

Water

To smooth hard water, rise for 15 minutes, then allow it to stand secured for 24 hours. Remove any surface foulness that structures. Decisively scoop the water from the pot without irritating the base sediment.

Flavors

Use fresh flavors, whole, pounded, or ground. Keep up a key separation from flavors set away in your storeroom for over a year.Use stainless-steel, glass, or pottery bowls. For pots and holder, use stainless steel, heatproof glass, or hard-anodized aluminum.

Avoid holders and utensils made of copper, iron, zinc, or metal(these materials may react with destructive and salt

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Today we can find various brands of ready made pickles in the market  but its better to prepare pickles at home as its more hygienic and economical.

In case of ready made pickles We are never sure of the quality of products specially the oil which is used to prepare it.

I have made pickles few times at home, its not that difficult only requires some time.

Tips for making pickles at home:

1.Use mustard oil of good brand its gives nice aroma and taste to pickles.

2.Keep the pickles in glass containers not plastic ones.

3.Keep it in sunlight for few days till its done .Even after that its better to keep in sunlight frequently .

4.Vegetable pickles should be consumed within a month .

5.Pickle of raw mango can be used till 6 months .

6.One should use right proportion of spices and salt to make the pickle .

7.One should never insert a wet spoon inside the pickle jar or else there could be a fungal growth in it.

using these simple tips one can prepare pickles at home .

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This is specially written for those who eat only Ghass (Ha)phus… and also for others who eat everything…

Mango is known as Aam in Hindi/Urdu but it is really khaas , as it is known as King Of Fruit. Many varieties are found in India but the most liked and expensive is Alphonso. (It reminds me of one of the principals in my school, Sr Alphonso)…

Mangoes is a tropical fruit and have been cultivated in the Indian Subcontinent for thousands of years. An excellent overall nutritional source, it is rich in dietary fiber and carbohydrates. The mango contains essential vitamins such as A, C, E and K;  Minerals like iron, calcium, phosphorous, magnesium, potassium and zinc. It also contains proteins, carotenoids, polyphenols, and omega-3 fatty acids.

Mangoes are good source of food when one wants to gain weight. It is good for stomach ailments; controls acidity, piles and diarrohea. If used regularly also helps to prevent sun stroke. Mangoes are also good decongestants…

One can simply eat mango or transform it into delicious ice-cream, milkshake, pickles, chutneys, jam etc. I am sharing some simple recipes which can be used as accompaniments or pickles…

The first is Chutney (remember your Hubby or MIL ,wink,wink   ) which can be made in minutes…

Ingredients :

1 Medium raw mango ( washed, peeled, de-seeded and chopped into small pieces)

¼ cup coriander leaves

3-4 green chillies

½ small onion

Salt to taste.

Process: Grind together all the ingredients into smooth paste , you can add little water to get the required consistency.

The second recipe is Aam Ras or thick mango puree, this too is a quickie (no pun intended, hehe)…

Ingredients :

1 big Alphonso mango ( washed, peeled and pulp extracted by squeezing )

2 green cardamoms

1-2 tsp sugar

¼ cup milk or more to get the required consistency.

Process : Mix all the ingredients and blend to a smooth consistency. You can eat this aamras with chappati or pooris…

The third recipe is Aam ka Murabba  yummy yummy my fav…

Ingredients :

2 Medium raw mangoes ( washed, peeled, de-seeded and sliced lengthwise into 8-10 pieces)

2 whole dried red chillies

¼ cup sugar

1½ tsp ghee

1” piece of cinamom (dalchini)

Process : Keep a thick bottomed vessel on a slow flame, add ghee to it , when ghee melts, add dried red chillies, cinamom and sugar to it. When sugar melts add the mango pieces and cover the vessel, let the pieces cook for about 2 minutes and then stir. If it becomes dry, sprinkle little water on it. Keep for few more minutes until the pieces are semi soft. Don’t forget to stir, if you forget, be ready to eat scorched murabba. This can be just eaten by itself or used as a sweet pickle. While eating don’t forget to lick your fingers or if someone is feeding you , hey can’t write it here…heehee

The fourth recipe is Jhatpat pickle , I like this made by my sister…

Ingredients:

2 Medium raw mangoes ( washed, peeled, de-seeded and sliced lengthwise into 8-10 pieces)

1-2 tsp red chilli powder

½ tsp mustard seeds

½ cumin seeds

1½  tsp oil

5-6 curry leaves

A pinch of sugar

Salt to taste

Process : Heat oil in a thick bottomed vessel, add curry leaves, mustard seeds and cumin seeds. When mustard seeds stutter and sputter, add chilli powder, sugar and salt. Sprinkle little water, when the mixture leaves the sides, add mango pieces and cover the vessel. Keep stirring, if needed sprinkle more water. It is done when the pieces soften and don’t let it become mushy-mushy…You can eat it hot or let it cool and eat later, meanwhile let your mouth water…

The fifth and the easiest is Mango ke dil ke tukde…

Ingredients:

2 Medium raw mangoes ( washed, peeled, de-seeded and cubed into small pieces)

1-2 tsp red chilli powder

A pinch of sugar

Salt to taste

Process : In a bowl, put all the ingredients , cover it and shake the bowl along with yourself . Let it stand for ½ an hour. Just pick up the pieces with the fork and order your hand to reach your mouth…

All these recipes need no or very little cooking… Any novice to someone lazy to face the stove for long to expert can prepare these recipes…

Pickles have other uses too, small pickled mangoes can be used as a substitute for ball. I do know of a boy who used pickled lemons instead of COSCO balls. Any guesses who the boy is???

I am Diary person, not a Review writer , encouraging( as in liking the review) comments can be written in the comments section, discouraging ones (as in not liking the review) can be forwarded to my Inbox. heehee :)

Tanna, Tanvir , Az ( If you are wondering why so many names, these are all my names, different people call me by different names, if I don’t write what they call me, they wouldn’t recognize that its my review) … :)

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INTRODUCTION

I found out early, in my young adult life that canning fruits and veggie was not for me. My canned foods didn’t looked or taste good. My friend saved me, by giving me and recipe for Refrigerator Dill Pickles. They stayed crisp and the flavors are scrumptious. To put the frosting on the cake, they are hassle free to make.