Cranberry Cauliflower Pickle

Pickles are an inseperable part of Indian Khana and there are so many types of pickles and recipes for them throughout the country. I am a big fan of pickles and cannot eat my food without it . I am always in search of good old home made pickles for their recipes as store bought ones differ so much in taste due to the amount of preservatives and oil added in them.

Cranberry is a pretty looking fruit with shiny red exterior and soft interior.It is said to be very benificial as it prevents infections and is a good source of fiber and vitamins. It is tart  when eaten raw and hence perfect for making pickle! . I searched for cranberry pickle recipes online and the few recipes which exist call for jalapenos. I tried this recipe with cauliflower as the tartness of cranberry is balanced by the bland tasting cauliflower and both of them make a good combination. Both the vegetables are mixed  with spices and the result is a pretty looking pickle with amazing taste!! 

Ingredients

  • Cranberries--2 cups (cut into havles)
  • Cauliflower florets--1 cup (cut into small pieces )
  • Chilli powder--2 Tablespoon (varies according to spice level)
  • Salt--1 tablespoon (change as per taste)
  • Mustard seed powder-- 1 teaspoon
  • Coriander powder--1/2 teaspoon
  • Asafoetida--1 pinch
  • Turmeric powder--1/4 teaspoon
  • Garlic--3-4 (cut into thin pieces)
  • Oil--3 tablespoons

Recipe

Wash the cranberries, cauliflower and dry seperately this may take few hours as they have to be completely dry before making pickle. Cut the cranberried into halves with a sharp knife. There are tiny seeds inside it which are okay if left just like that. Take a big bowl and combine cranberries and cauliflower florets in it and mix well. Add salt and chilli powder and mix it together. Heat oil in a pan on low flame till it gets hot. Add mustard seeds, garlic , turmeric powder, Asafoetida , coriander powder at the end and let the oil cool . Make sure you dont burn the spices, add them just before swiching the gas off. After the oil gets cool add this to the cranberry--cauliflower mixture and mix well. Leave it covered overnight and store it in airtight jar. 

Note: This pickle remains good for upto 2 weeks .

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