In a medium saucepan, simmer the vinegar with 2 cups of water, the garlic, salt, sugar, oregano, peppercorns, onion and dried chile, if desired, until fragrant, 3 to 4 minutes.

These pickled peppers have become a mainstay in my preserved pantry, figuring into beans, nachos, grilled cheese, ... Can I improvise and riff on a canning recipe? ...

Then this Banarasi red chilli pickle is perfect for you! Made with simple ingredients, this pickle will make your daily meals tastier. Here’s how to make it. How To Make Banarasi Red Chilli Pickle. By ...

How To Make Himachali Chukh (Red Chilli Pickle): Ingredients: 4-5 dry red chillies. 3-4 Kashmiri red chillies. Half cup mustard oil. 6 garlic cloves. Sugar or jaggery powder, as per taste. 1 ...

To make her quick pickles, McGreger packs a quart-sized mason jar with the fruit or vegetable of choice. She then uses a 3:1 water-to-vinegar ratio with sugar, salt, and optional seasonings like ...

225gm garlic. 4 Kashmiri red chillies. 4 lemons. 2 ½ cups (575ml) mustard oil. 2 tsp fenugreek seeds. 2 tbsp salt ...