Ingredients with Measurements:
- 1 lb garlic cloves, peeled
- 1 cup white vinegar
- 1/2 cup vegetable oil
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp red chili flakes
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 cup sugar
Special equipment needed:
- Large pot
- Sterilized jars with lids
- Spice grinder or mortar and pestle
Step-by-step instructions:
1. In a large pot, bring the vinegar, oil, mustard seeds, cumin seeds, coriander seeds, red chili flakes, turmeric powder, salt, and sugar to a boil.
2. Add the garlic cloves and stir to coat them with the mixture.
3. Reduce the heat to low and simmer for 10-15 minutes until the garlic is tender.
4. Remove from heat and let the mixture cool to room temperature.
5. Transfer the garlic and the pickling liquid to sterilized jars, making sure the garlic is completely submerged in the liquid.
6. Seal the jars tightly and store them in a cool, dry place for at least 2 weeks before using.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Low heat
Serving size:
Makes about 2 cups
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 14g
Protein: 2g
Sodium: 200mg
Sugar: 11g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar.
- Any neutral oil can be used instead of vegetable oil.
- Brown sugar or honey can be used instead of white sugar.
Variations:
- Add sliced onions or carrots for extra flavor and texture.
- Use different spices such as fennel seeds or cinnamon sticks.
- Add a splash of soy sauce or fish sauce for a savory twist.
Tips and tricks:
- Use fresh garlic for the best flavor.
- Make sure the jars and lids are completely sterilized to prevent spoilage.
- Let the achar sit for at least 2 weeks before using to allow the flavors to develop.
Storage instructions:
Store in a cool, dry place for up to 6 months.
Reheating instructions:
Not necessary, as this is a cold condiment.
Presentation ideas:
Serve in a small dish as a condiment for Indian or Southeast Asian dishes.
Garnishes:
Sprinkle with chopped cilantro or scallions for a pop of color.
Pairings:
Pairs well with rice dishes, curries, and grilled meats.
Suggested side dishes:
Serve with naan bread or steamed rice.
Troubleshooting advice:
If the garlic turns blue or green, it is safe to eat but may not be visually appealing. This is due to a chemical reaction between the garlic and the acid in the pickling liquid.
Food safety advice:
Make sure to sterilize the jars and lids before filling them with the pickled garlic.
Food history:
Achar is a traditional condiment in Indian and Southeast Asian cuisine, typically made with a variety of vegetables and spices.
Flavor profiles:
Sour, sweet, spicy, and savory.
Serving suggestions:
Serve as a condiment alongside Indian or Southeast Asian dishes.
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Region: Indian