Can garlic pickle be layered with green chilies?

Question

Is it a good idea to layer green chilies within your garlic pickle? Find out how these two ingredients interact and affect the final flavor.

Answer 1

Yes, garlic pickle can be layered with green chilies. Combining them adds a spicy kick and complementary flavor profile to the pickle.

Detailed Explanation:

When making garlic pickle, you can definitely incorporate green chilies. The chilies not only contribute heat but also a fresh, vibrant flavor that balances the pungent taste of garlic. Here's how to do it effectively:

1. Preparation: Start by preparing both your garlic and green chilies. Peel the garlic cloves and wash the green chilies thoroughly. You can either slit the chilies lengthwise or chop them into smaller pieces, depending on your preference for heat intensity.
2. Mixing: In a large bowl, combine the prepared garlic and green chilies. You can adjust the ratio of garlic to chilies based on your spice tolerance. A common ratio is 2 parts garlic to 1 part green chilies, but feel free to experiment.
3. Spices and Oil: Add your pickling spices, such as mustard seeds, fenugreek seeds, turmeric powder, red chili powder (optional, for extra color and heat), asafoetida (hing), and salt. Mix everything well to ensure the spices coat the garlic and chilies evenly. Heat mustard oil until it reaches a smoking point, then let it cool down slightly. Pour the cooled oil over the garlic and chili mixture. The oil should cover the ingredients completely.
4. Layering (Optional): While not strictly 'layering' in the traditional sense, you can alternate adding handfuls of garlic and chilies into your pickling jar to ensure a good distribution. This helps in even pickling.
5. Pickling Process: Transfer the mixture to a clean, sterilized glass jar. Ensure the garlic and chilies are fully submerged in the oil. Cover the jar tightly and leave it in a sunny spot for a few days to allow the pickling process to begin. Stir the pickle every day to ensure even fermentation.
6. Storage: After a week or two, the pickle will be ready to eat. Store it in a cool, dark place or in the refrigerator to prolong its shelf life.

Pro Tip:

Always use high-quality mustard oil for pickling, as it acts as a natural preservative and imparts a unique flavor. Ensure the garlic and chilies are completely submerged in the oil to prevent mold growth and spoilage.