Shemshad Whole Garlic Pickle

Whole garlic pickle is a type of pickle made from whole cloves of garlic that are preserved in a mixture of spices, oil, and vinegar or lemon juice. Pickling is a traditional method of preserving food that involves immersing the ingredients in a brine or acidic solution, which helps extend their shelf life and imparts a unique flavor.

To make whole garlic pickle, you typically start with peeled garlic cloves. These cloves are then mixed with various spices, such as mustard seeds, fenugreek seeds, red chili powder, and turmeric, to create a flavorful seasoning mix. The garlic cloves are coated with this spice mixture and then submerged in a solution of oil and either vinegar or lemon juice. The oil helps preserve the garlic, while the acidity from the vinegar or lemon juice adds a tangy flavor.

The pickle is usually allowed to marinate for some time, which can range from a few days to several weeks, to allow the flavors to meld and the garlic to become infused with the spices. This pickling process can also mellow the sharpness of raw garlic.

Whole garlic pickle is a popular condiment in many cuisines, including Indian, Middle Eastern, and Mediterranean. It is often served as a side dish or accompaniment to main meals and can add a burst of flavor to dishes like rice, bread, or grilled meats. The level of spiciness can vary depending on the recipe, with some versions being quite hot due to the use of red chili powder.

It's important to note that homemade garlic pickles, like all pickled products, should be prepared and stored properly to prevent spoilage. Commercially produced pickles are typically pasteurized or treated to ensure their safety and shelf stability. Homemade pickles should be kept refrigerated and consumed within a reasonable time to avoid spoilage and foodborne illness.