Capsicum Pickle Recipe – Bell Peppers Pickled Recipe

    capsicum pickle

    Capsicum Pickle recipe – Bell Peppers Pickled Recipe

    Capsicum Pickle Recipe is easy to make and yummy recipe of pickle. We are very fond of having pickles in my meals and in fact everyone does. Pickles not only enhance the flavor of our meals but are beneficial for health too. Pickles come in numerous styles like mango pickle, lemon pickle, sweet lemon pickle, karonda pickle, turnip-carrot pickles and so on. We have already shared the recipe for jaggery lemon pickle with you all and today we are sharing another amazing and easy recipe or capsicum pickle with you all.

    Try to follow this easy and quick to make recipe of Indian style capsicum pickle. We are sure everyone at your home will relish eating pickle. Serve this pickle along your meals and relish eating. Enjoy!

    Directions

    Getting ready:

    1.  Rinse the capsicums and let them dry completely.


    2.  Then cut into two halves and dispose off the seeds.


    3.  Now slice them in thin chunks and place them in a big mixing bowl.

    Making:

    4.  To it add some salt, cover and keep aside for 5 to 6 hours under the sun. So that, the capsicum releases its juices.


    5.  Then strain capsicum juices using a sieve.


    6.  Heat some mustard oil in a wok or pan until smoky. Then turn off the flame and let it cool down slightly.


    7.  To it add asafoetida, capsicum chunks, turmeric powder, yellow mustard seeds, fennel powder, salt, red chilly powder and garam masala. Mix it well.


    8.  Add vinegar as well and mix everything really well.


    9.  Transfer it to a bowl. Pickle is now ready.

    Serving:

    10.  Serve this finger-licking and zingy capsicum pickle as a side assortment with paranthas or any meal. Allow it to cool down completely and store it in an airtight container and relish eating whenever you feel like. You can eat this pickle even now but it will taste more delectable after three days, as capsicum turn soft and spices get absorbed in it.

    Suggestions

    • Try using plastic or glass container for storing the pickle. Thoroughly wash the container with boiling water and dry it under sunlight. Oven can also be used for drying containers.
    • Store the pickle in container and stir regularly for three days, once or twice in a day. With this spices will mix well in the pickle.
    • Use clean and dry spoon for taking out pickle from container. This increases the shelf life of pickle. Capsicum pickle can be consumed for up to 2-3 months.
    Capsicum Pickle Recipe - Bell Peppers Pickled Recipecapsicum pickle
    Author: 
    Recipe type: Pickle
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Capsicum - 3 (500 grams)
    • Salt - 2 tsp
    • Mustard oil - ½ cup
    • Vinegar - ¼ cup
    • Mustard powder - 4 tsp
    • Fennel powder - 2 tsp
    • Salt - 2 tsp
    • Garam masala - 1 tsp
    • Red chilly powder - ½ tsp
    • Turmeric powder - ½ tsp
    • Asafoetida - 2-3 pinch
    Instructions
    1. Rinse the capsicums and let them dry completely.
    2. Then cut into two halves and dispose off the seeds.
    3. Now slice them in thin chunks and place them in a big mixing bowl.
    4. To it add some salt, cover and keep aside for 5 to 6 hours under the sun. So that, the capsicum releases its juices.
    5. Then strain capsicum juices using a sieve.
    6. Heat some mustard oil in a wok or pan until smoky. Then turn off the flame and let it cool down slightly.
    7. To it add asafoetida, capsicum chunks, turmeric powder, yellow mustard seeds, fennel powder, salt, red chilly powder and garam masala. Mix it well.
    8. Add vinegar as well and mix everything really well.
    9. Transfer it to a bowl. Pickle is now ready.
    10. Serve this finger-licking and zingy capsicum pickle as a side assortment with paranthas or any meal. Allow it to cool down completely and store it in an airtight container and relish eating whenever you feel like. You can eat this pickle even now but it will taste more delectable after three days, as capsicum turn soft and spices get absorbed in it.

     

     

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