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? ...

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 ...