Pickles

[minisoji]

Cranberry Pickle





Ingredients

Cranberries: 1 lb
Mustard seeds: 1 Tbsp
Red Cayenne pepper powder (Red Chilli powder): 1 tsp
Salt (Optionally use lite salt): 1 tsp
Canola oil: l2-3 Tbsp
Asofoetida (Optional):Pinch
Fenugreek seeds: ¼ tsp
Paprika: 2 tsp
Boiled water:½ Cup

Method

1. Wash cranberries thoroughly.

2. Cut each cranberry in half. Make sure you cut the cranberry so that the holes with the seeds in the middle are all open.

3. Put the cut cranberries in a collander and wash under running water. This should get rid of the tiny seeds.

4. Add the oil in a pan, heat and add mustard seeds and the fenugreek seeds.

5. When the mustard seeds start popping, take it off the fire and add the cayenne pepper, paprika and hing

6. Add the water to the mixture.

7. Bottle (an old pasta sauce bottle works perfectly, do not use plastic) it after it cools down.

8. This pickle needs to be refrigerated since it has water and not too much salt or oil.