Achaar is an integral part of Indian cuisine and comes in various forms, from sweet to spicy to tart, reflecting the diversity of regional and household recipes. A traditional Indian meal, or thali, typically features some pickle, chutney, and many other dishes. Homemade pickles made from seasonal fruits are a cherished skill passed down through generations. Making pickles using seasonal ingredients is relatively easy, particularly with instant recipes like this Green Apple Pickle. Today, I am sharing a pickle recipe made with cranberries. But before that, let’s briefly learn what cranberries are. Cranberries are small, round, red berries native to North America, known for their sour and tart flavor. They are typically available during the fall season, especially around Thanksgiving. Cranberries are considered a superfood, rich in various nutrients, including antioxidants and vitamins C, K, A, and E, as well as essential minerals such as potassium, manganese, and calcium. Their tartness often leads to their use in cooked forms like pickles, jellies, sauces, and baked goods. Incorporating cranberries into your diet can be a delicious way to boost your health. One of my favorite ways to utilize fresh cranberries is to prepare pickles or achaar. This achar is so delicious, requires no cooking, and can be prepared in 15 minutes. It combines fresh cranberries with sliced jalapenos, mustard seeds, fenugreek seeds, fennel seeds, and some basic spices, creating a delightful flavor profile. The pickle is vegan and soy-free and can be adapted to be nut-free by substituting the peanut oil with another oil of your choice, such as mustard oil, which imparts a strong, distinctive flavor. To prepare the pickle, chop the cranberries, mix the spices, and transfer the mixture to a jar. The pickle can be stored in the refrigerator for at least two months, though it is often consumed much sooner due to its appealing taste and vibrant color, which can brighten any meal. I would love to hear about your experience with this pickle, so don’t hesitate to share your thoughts and any modifications you made.
Ingredients
See recipe card for quantities.
Instructions.
Cover the pickle and let it rest for one day. Next day, stir the pickle and store it in an air-tight container in the fridge. It stays good for 2 months.
Storage
It’s very important to store the pickle in a dry container. It stays fresh for one week at room temperature or up to two months in the refrigerator.
More condiment recipes
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