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Pickles in india are a world by themselves. In a land of warm climate and little refrigeration, almost everything gets pickled in order to prolong its life - hard berries, onions, raw mangoes, green chillies, carrots, cauliflower, turnips, limes and what you have on hand. I have pickled some tendlis (gherkins), but you can choose any vegetable you like. Ceramic or glass jars are best suited for oil pickles as they do not get stained easily, prevent any chemical reaction and can also withstand the heat of the sun (when the pickle jar is left outside for maturing). It is important that the contents of the pickle should be immersed in oil, as the oil acts as a preservative and improves the shelf life of the pickle.
Storage: 15 days (refrigerated)Preparation Time: 5 mins
Makes 1 cup
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This is a classic tendli pickle marinated in mustard oil, chilli powder and garlic.
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