How do you like to pickle? As part of our community recipe series, we’re delighted to share Unison contributor Eddie P’s pickle recipes, nestled in Northern Indian and Punjabi tradition. The traditional method of curing your pickles in the sun uses natural heat and UV rays. Southern Alberta isn’t famous for its year-round heat. Rather, we’re known for the opposite of that! But there are ways to adapt these recipes to our climate.
A note on garam masala: This warm, aromatic Indian spice blend flavours curries, pickles, and stews. Typical Ingredients Include cumin, coriander, cardamom, cloves, cinnamon, black pepper, and nutmeg.
Mango Pickle
You will need:
- 12 medium mangoes
- 1 tablespoon fenugreek seeds (about 10 grams)
- 3 tablespoons mustard seeds (about 30 grams)
- 25 cloves garlic
- 2 tablespoons turmeric powder (about 16 grams)
- 1 cup salt (coarse or pickling salt)
- 1 cup red chili powder (approx. 90–100 grams, depending on fineness)
- 4 1/4 cups oil (traditionally mustard oil, but you can sub with canola or sunflower oil)
Preparation:
‣ Cut mangoes into slices
‣ Mix with salt and set aside for one day
‣ Grind whole spices and garlic coarsely
Prepare the masala: Heat half of the oil and fry the spices until a nice aroma emerges
‣ Remove the mangoes from brine and mix with the masala.
‣ Put contents in a clear jar and cover with the remaining oil.
‣ Set in the sun for 15 days.
Whole Lime Pickle
You will need:
- 1 kg limes (approx. 20–22 medium limes)
- 100 grams salt (approx. 1/2 cup coarse salt)
- 50 grams garam masala (approx. 1/4 cup)
- Juice from 250 grams of limes (about 3/4 to 1 cup fresh lime juice)
Preparation:
‣ Soak whole limes in water for 24 hours
‣ Drain and pat dry.
‣ Make 4 deep cuts in each lime without cutting all the way through - like you’re quartering them, but keep them hinged at the base
‣ Stuff limes with a mix of salt and garam masala.
‣ Pack the stuffed limes into a clean glass jar
‣ Pour juice over the top
‣ Cover and leave in a sunny window spot for 15 days, shaking gently each day to mix.
Optional: If the sun isn’t strong in your home, place the jars near a warm stove or heating vent, or extend a few extra days.
Sweet and Sour Pickle
You will need:
- 3 dozen limes (approx. 36 limes)
- 3 cups white or malt vinegar
- 1 cup salt (use coarse pickling salt, if you have it)
- 4 cups sugar
- 1 cup water
Preparation:
- Boil the limes in water until slightly soft (approx 10-12 min)
- Drain limes and let cool slightly
- In a pan, mix 1 cup of water and 1 cup of salt. Heat until salt dissolves and crystals begin forming at the edges of the pan.
- Add 1.5 cups vinegar and boil for 5 mins
- In a separate pan, melt 1/2 cup of sugar over medium heat until it becomes a deep golden brown caramel.
- Immediately and carefully add remaining 1/2 cup of vinegar to the caramel, stirring constantly. Add the remaining 3.5 cups of sugar.
- Simmer mixture until it thickens to a syrupy consistency (10-15 mins).
- Add the softened limes to the syrup, then pour in the vinegar-salt mixture.
- Boil everything together for 5 minutes.
- Let cool completely, then transfer to sterilized glass jars or bottles.
- Let rest for 5 days before using for best flavour.
