Five types of olive pickles

Five types of olive pickles

Winter fruit olives. As soon as olives came in the market, the smell of pickling fell. Learn some olive pickle recipes.

1. Olive pickle 
Ingredients: 500 gms of olives, mustard oil, salt according to taste, 2 tablespoons of red chilli powder, 1 tablespoon of panchforan, 2-4 whole red chillies, a little turmeric powder and 1 teaspoon of bit salt. Take 3 tablespoons of coriander and dried chilli powder.

Preparation method: First remove the olive stalks, wash them well, apply a little salt and turmeric on them and leave them in the sun for 2 days. Then heat it with mustard oil and dried chillies and after cooling it, spread it well with olives and all other spices and salt and fill it in jars and keep it in the sun almost every day. The pickle is good. Olive pickle was made. This pickle can be eaten in the sun for about 1 year.

2. Olive pickle 
Ingredients: 250 grams of olives, half a cup of coriander leaves, 5-6 green chillies, 1 teaspoon of mint leaves, 2-3 pieces of garlic, 2-3 red chillies, half a teaspoon of mustard oil and salt to taste.

Preparation: First wash the olives well. Then apply turmeric and salt in the sun for about 2 days. Peel a squash, grate it and squeeze the juice. Then spread mustard oil on it and serve. Keep it in the fridge and eat it.

3. Olive pickle Sweet pickle 
Ingredients: 500 grams of olives, amount of sugar, 2 tablespoons of red chilli powder, salt to taste, amount of mustard oil, 1 teaspoon of panchphoran, 1 tablespoon of red chilli powder and water, vinegar (white) Half a cup.

Preparation method: First boil the olives with a little ketchup and boil it with salt and water. Then heat oil in a pan, add panchphoran, add vinegar, salt and powdered spices one by one, stir in olives for a while, add sugar and water and cook for 20 minutes in the oven. When it cools down, put it in a jar and keep it in the fridge. This pickle is good if kept in the fridge.

4. Sweet olive pickle 
Ingredients: 500 grams of olives, amount of molasses, half a teaspoon of panchphoran and 1 teaspoon of mustard oil.

Preparation: Wash the olives well. Boil enough olives and discard the water. Heat oil in a frying pan and fry for five minutes. Then stir in the molasses and a little water. When the mixture thickens, stir in the boiled olives. When the pickle is thick enough, take it down, put it in a jar and store it in the fridge.

5. Olive Ball Pickle 
Ingredients: 500 g of olives, amount of mustard oil, salt to taste, 4-5 dried chillies, 1 tablespoon red chilli, 1 teaspoon panchforan, 50 g coriander leaves and 8-10 chillies, 1 tbsp chilli and coriander powder. Spoon

Preparation: First boil the olives with a little salt, add water, drizzle the water, squeeze the seeds with your hands in hot condition, remove the seeds and blend them in a blender with green chillies, coriander leaves, salt and powdered spices. A little water or white vinegar can be given if needed. Once blended, the mixture should be spread on a large sieve and a little mustard oil should be applied on it and exposed to the sun 2-3 times. Then take it in your hand and shape it into a round ball with mustard oil. Take care to keep the olive pickle in the sun almost every day. It can be stored for about 1 year.

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