Cut the drumsticks in medium pieces.
Steam them in idle plates for 5 minutes.
Peel garlic and leave it whole (dont cut/chop).
Grind methi, mustard, dry chilli and tamarind to a fine paste.
Heat oil in a skillet.
Add garlic, pickle powder, ground paste, salt and steamed drumsticks.
Cook on low flame for 5 minutes.
Cool it, add vinegar and gingley oil.
Mix well.
Soak for 3 days.
Serve.
eat then add Italian Seasoning & Garlic and cook till fragrant (be
On a large microwave-safe platter, arrange broccoli and cauliflower around outer edge.
Sprinkle with water.
Cover with microwave-safe clear plastic wrap; vent by leaving a small area unsealed at the edge.
Micro-cook on 100% power (High) for 2 minutes.
Place zucchini, mushrooms and peppers in center.
Cook, covered, on High for 4 to 5 minutes more, or until vegetables are crisp-tender.
Carefully drain off liquid.
Drizzle with Garlic Butter.
Peel cloves; if large, cut in half lengthwise.
In a non-reactive saucepan, combine vinegar, sugar and salt.
Bring to boiling and stir until sugar dissolves.
Drop garlic into mixture and cook, uncovered, over high heat 1 minute, stirring occasionally.
Remove from heat; let cool.
Store in tightly covered jar in refrigerator for 3 months or longer.
To make a crisper, slightly spicier garlic pickle, add 1/16 to 1/8 teaspoon alum and 1/2 teaspoon crushed red peppercorns.
mall bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
Peel and wash garlic cloves.
Clean and wash garlic greens/chive.
Place garlic, salt, oregano, (optional cumin, black
Combine mayonnaise, onion, dill pickle relish, pickle juice, salt and garlic powder.
Chill.
rying pan and add the pickle slices, sauteeing them over medium
hen add your onions and pickle slices. (amounts will vary depending
often and loosen skins, blanch garlic cloves in rapidly boiling water
emons; mix well.
Cool pickle 20-30 minutes. Tightly cover
Combine all the ingredients in a large saucepan and bring them to the boil.
Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
Stir well to redistribute all of the vegetables.
Bottle and seal in sterile and hot jars.
Allow the pickle to age for a few weeks before using, this improves the taste and it will become more \"mellow\".
Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.
Salt and pepper each slice of beef and spread with mustard. Put a slice of bacon on the slice of beef and add some onions and garlic and a the dill pickle.
Starting at the narrow end of the steak, roll jelly roll fashion and secure with toothpicks.
dd 10 of the roasted garlic cloves. Pour the hot mixture
try to submit this recipe it says \"Oil for browning
Drain Kosher Dill pickle.
Cut pickle round not too small (thin).
Put in same jar.
Mix sugar and vinegar.
Put cloves in thin cloth and put in jar with pickle.
Add garlic.
Pour sugar mixture over pickle.
Put pickle in refrigerator jar upside down to dissolve sugar.
Shake often.
When sugar is dissolved pickle is ready to eat 24 hrs.
Keep refrigerated.
ry.
Place half the pickle spices, garlic and a layer of
ree to use your own recipe or store bought, we just