Ingredients with Measurements:
- 2 lbs fluted gourd, peeled and cut into thin slices
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1/4 cup salt
- 2 tbsp mustard seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/2 tsp turmeric powder
- 1/4 tsp red chili flakes
- 4 garlic cloves, thinly sliced
- 2 bay leaves
Special equipment needed:
- Large mixing bowl
- Mason jars with lids
- Saucepan
- Wooden spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced fluted gourd, salt, and turmeric powder. Mix well and let it sit for 30 minutes.
2. In a saucepan, combine the white vinegar, water, sugar, mustard seeds, coriander seeds, cumin seeds, fennel seeds, red chili flakes, garlic cloves, and bay leaves. Bring to a boil and let it simmer for 5 minutes.
3. Drain the water from the fluted gourd and rinse it well under running water. Squeeze out any excess water.
4. Add the fluted gourd to the saucepan with the vinegar mixture. Let it simmer for 2-3 minutes.
5. Remove from heat and let it cool for 10 minutes.
6. Transfer the pickle to mason jars and seal tightly with lids.
7. Let it sit at room temperature for 24 hours before transferring to the refrigerator.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature for 24 hours
- Refrigerator temperature for storage
Serving size:
- Makes 2-3 mason jars of pickle
Nutritional information:
- Serving size: 1 tbsp
- Calories: 10
- Fat: 0g
- Carbohydrates: 2g
- Protein: 0g
Substitutions for ingredients:
- Fluted gourd can be substituted with zucchini or cucumber.
- White vinegar can be substituted with apple cider vinegar.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced onions or bell peppers for extra flavor.
- Add more red chili flakes for a spicier pickle.
- Use different spices such as cinnamon or cloves for a unique flavor.
Tips and tricks:
- Use a mandoline slicer to get even slices of fluted gourd.
- Make sure to seal the mason jars tightly to prevent air from getting in.
- Let the pickle sit for at least 24 hours before consuming for the best flavor.
Storage instructions:
- Store the pickle in the refrigerator for up to 2 months.
Reheating instructions:
- This pickle is meant to be served cold and does not need to be reheated.
Presentation ideas:
- Serve the pickle in a small dish with toothpicks for easy snacking.
- Use the pickle as a topping for sandwiches or burgers.
Garnishes:
- Garnish with fresh herbs such as cilantro or parsley.
Pairings:
- Serve with grilled meats or vegetables for a tangy side dish.
Suggested side dishes:
- Serve with rice or quinoa for a complete meal.
Troubleshooting advice:
- If the pickle is too salty, rinse the fluted gourd well under running water before adding it to the vinegar mixture.
Food safety advice:
- Make sure to use clean and sterilized mason jars for storing the pickle.
- Keep the pickle refrigerated at all times.
Food history:
- Pickling has been used as a method of preserving food for centuries.
Flavor profiles:
- Tangy, sweet, and slightly spicy.
Serving suggestions:
- Serve as a condiment or side dish.
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Region: Indian