Are you ready to tantalize your taste buds? This Hot Spicy Pickle recipe is a delicious and easy way to add a fiery kick to your meals. Whether you're a seasoned pickle-maker or a kitchen novice, this recipe is perfect for adding a homemade touch to your favorite dishes. This quick and easy recipe is perfect for busy weeknights, transforming a simple meal into something extraordinary. It's also a great way to use up extra vegetables from your garden! Let’s dive in!
Ingredients:
- 1 kg mixed vegetables (e.g., cauliflower, carrots, green chilies, beans, onions) – choose your favorites!
- 2 cups white vinegar
- 1 cup water
- 1/2 cup salt
- 1/4 cup sugar
- 2 tablespoons mustard seeds
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder (adjust to your spice preference)
- 1 teaspoon fenugreek seeds (methi)
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida (hing) - optional, for extra flavor
Step-by-Step Instructions:
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Prepare the Vegetables: Wash and thoroughly clean all the vegetables. Cut them into bite-sized pieces. For softer pickles, consider blanching firm vegetables like cauliflower for a few minutes before pickling.
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Boil the Brine: In a large saucepan, combine vinegar, water, salt, and sugar. Bring the mixture to a boil, stirring until the salt and sugar dissolve completely.
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Spice it Up: Add mustard seeds, turmeric powder, red chili powder, fenugreek seeds, cumin seeds, and asafoetida (if using) to the boiling brine. Stir well and let it simmer for a minute to allow the spices to infuse the liquid, releasing their aromatic flavors.
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Pickle the Vegetables: Add the chopped vegetables to the simmering brine. Reduce heat to a gentle simmer and cook for about 10-15 minutes, or until the vegetables are tender-crisp but still retain their shape. Don't overcook, or they'll become mushy!
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Cool and Store: Remove the saucepan from the heat and let the mixture cool completely. Once cooled, transfer the pickles to sterilized jars. Ensure the jars are completely filled with the pickle mixture, leaving minimal air space. Seal the jars tightly and store them in a cool, dark place.
Tips for the Best Hot Spicy Pickles:
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Sterilize your jars: This crucial step helps prevent spoilage and ensures your pickles stay fresh for longer. Wash the jars and lids thoroughly in hot, soapy water, then rinse and boil them for about 10 minutes before using.
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Adjust the spice level: Feel free to adjust the amount of red chili powder according to your preference. Start with less and add more if you like it extra spicy!
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Experiment with vegetables: Get creative with your vegetable choices. You can use almost any vegetable that holds its shape well when cooked. Try adding carrots, beans, green chilies, cauliflower, and even small pieces of mango for a sweet and spicy twist.
Variations:
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Sweet and Spicy Pickles: Add a little jaggery or brown sugar along with the white sugar for a delightful sweet and spicy variation.
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Garlic Pickles: Add a few cloves of minced garlic to the brine for an extra pungent flavor.
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Ginger Pickles: Incorporate some finely chopped ginger for an added layer of complexity.
Nutritional Information (per serving - approximate):
This will vary depending on the vegetables used, but a general estimate is:
- Calories: Around 50-70 calories
- Carbohydrates: Around 10-15 grams
- Protein: Around 1-2 grams
- Fat: Minimal
This recipe provides a delicious and healthy side dish or condiment, packed with vitamins and flavor! Enjoy! Serve with your favorite dishes for a zesty flavor explosion. These pickles are perfect alongside grilled meats, curries, or even as a snack!