The wait was so long to get the fresh cranberries which are only available during this time of the year especially in North America. I remember eating cranberry pickle at one of my cousin’s house and I had made up my mind to prepare the pickle when I see fresh fruits in the market. As soon as I saw fresh cranberries in the grocery store, I picked up a packet. If you know, cranberries are slightly tangy which makes it perfect for pickling. This is an instant pickle and you can store it in refrigerator for few weeks.
We Indians love to prepare and eat pickles. In my house, no meal is complete without pickle on the side. You must have seen my pickle recipes for Instant Carrot Pickle, Instant Chile Pickle, Instant Grapes and Mango Pickle, Gunda or Lasoda Mango Ginger Pickle, Chana Fenugreek Mango Pickle and all these pickles are not possible without using this masala. I always keep masala ready in my pantry so when I find mango or lasoda (gunda) or carrot, it takes me few minutes to prepare fresh pickle. This pickle needs only few ingredients to prepare.
Preparation Time: 5 minutes
Cooking Time: 0 minutes
Ingredients:
2 cup cranberries washed and pat dried in paper towel
1/2 cup Pickle masala
Small pinch of asafoetida
Salt to taste
Oil or olive oil
Procedure:
1. In a clean bowl, add 2 cups cleaned cranberries, pickle masala (enough to cranberries), small pinch of asafoetida, salt, 1 tbsp oil. Mix well and instant pickle is ready.
2. You can eat right away or keep the jar near window (where you get the sunlight) for 2-3 days. I added additional oil to cover the pickle to top. Then store in refrigerator. It will stay good for 2-3 weeks. I only made enough to last for few days. Serve this spicy and tangy pickle with any Indian curries, roti or paratha and pulao or biryani.
Try this pickle before cranberries disappear from the grocery stores.
Also let me know if you have any questions regarding the dish.
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