Pickle Recipes: Easy Ways to Make Home-Made Vegetable Mixed Pickles

Easy Ways to Make Home-Made Pickles

Pickles are an integral part of food, generally made from vegetables and fruits. Initially, they are finely chopped and marinated in edible oils and certain spices. Some essential and common pickles are the Mango Pickle and the lemon pickle. However, pickles are also made from vegetables such as cauliflower, carrot, radish, tomato, onion, pumpkin, lotus stem, ginger and amla. Some common pickle spices are asafoetida, red chilli powder, turmeric and fenugreek. Salt is also one of the essential ingredients to make tasty and also for preservation purposes.

Pickle Recipes: Easy Ways to Make Home-Made Vegetable Mixed Pickles
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How to make spicy lemon pickle?


  • 100 medium-sized lemons
  • 500gm. red chilli powder
  • 100 gm. of turmeric powder
  • 700 gm. salt
  • 8 tsp fenugreek seeds
  • 2 tsp asafetida powder
  • 2 tsp sesame oil
  • Salt for taste


Method of preparation

Wash all the lemons and ensure there is no water with them. Cut each lemon into eight pieces. The oil should be kept in a pan on low fire until it becomes hot. Now, fry fenugreek seeds and asafetida and crush them into powder. Fry turmeric in the same oil. Remove all the ingredients from the pan and mix them into the lemon pieces suitably. Please keep it in an airtight container. Such types of recipes can be consumed throughout the year.

Benefits: It increases Pitta and Kapha and is suitable for Vata.

How to make sweet lemon pickle?


  • 100 medium sizes lemons
  • 4 kg. sugar
  • 500 gm. red chilli powder
  • 300 gm. turmeric powder
  • 5 tsp asafetida powder
  • 5 tsp fenugreek seeds
  • 4 tsp sesame oil
  • 500 gm. salt


Method of Preparation

Wash the lemons and let them dry. Cut each lemon into eight pieces. Apply salt and turmeric to all parts. Keep these in a vessel and press them, keeping the lid inside the boat for three days. Fry the fenugreek seeds and asafetida on low fire in oil. Afterwards, turn them into powder. Mix it along with red chilli powder with lemon pieces. Make the thick sugar syrup and slowly add all the lemon pieces. When the syrup becomes thin, cook it for 5 minutes. Please turn off the gas and let it be cool. Store it in an airtight jar. This pickle remains good for one year. It is delicious. For an ill person, this gives an excellent taste to food.

Benefits: It increases Pitta, Kapha and reduces Vata.

How to make sweet mango pickles?

This recipe is fresh and unsuitable for storing the same throughout the year, like the spicy variety.

  • ½ kg. fresh unripe mangoes
  • ½ kg. crushed jaggery
  • 50 gm. red chillies powder
  • 3 tsp turmeric powder
  • 2 tsp fenugreek seeds
  • 2 tsp mustard seeds
  • 1 tsp asafetida pieces of powder
  • 5 tsp sesame oil
  • Salt to taste


Method of preparation

First of all, the mangoes should be adequately washed and wiped so that it becomes dry. Remove the skin of mangoes and cut them into small pieces. Heat the oil in a pan on low fire; add mustard seeds and asafetida until and unless the sources come out. Add turmeric powder and fenugreek seeds to mix appropriately with the pieces of mangoes. Cook all the ingredients on low-fire steam for 15-20 minutes. Add red chilli powder, jaggery and salt. Again start cooking for 10 minutes and then turn off the gas. It is better to eat or serve when it becomes cool.
Benefits: Increases Pitta and Kapha and reduces Vata.

How to make mixed vegetable pickles?

Mixed Vegetable Pickle is served fresh to make it new every time. It is better to finish it within a week.

  • 100 gm. green peas
  • 100 grams of carrots
  • 100 gm. cauliflower
  • 40 gm. fresh ginger
  • eight gm. chillies
  • five medium-size lemons
  • 70 gm. red chilli powder
  • 50 gm. turmeric powder
  • 10 tsp sesame oil
  • 10 tsp mustard seeds
  • 5 tsp asafetida pieces
  • 4 tsp fenugreek seeds
  • Salt for taste


Method of preparation

The first and foremost thing should be to do all the vegetables and ensure the water has been drained. Cut the Vegetables into small pieces. Take oil from the pan and heat it over a low flame. Fry fenugreek seeds and asafetida, and mix them into powder form. In the remaining hot oil, add mustard seeds and asafetida until the sources come out; add half the amount of turmeric. Keep tilaka for cooling. Mix ½ turmeric, red chilli powder, asafetida, fenugreek powder, and salt with the vegetables and add excellent oil. Add lemon juice. It will remain good to serve for one week.
Benefits: This recipe increases pitta. Reduces Vata and Kapha.

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