Garlic Pickle Online
Whole cloves, sun dried, slow pickled in cold pressed mustard oil.
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The two things that go wrong with garlic pickle
Either the cloves turn slimy after a month, or the raw bite never softens and the jar tastes harsh to the bottom. Both come down to moisture and resting time. Drying the cloves in the sun fixes the first. A week of resting before the jar is sealed fixes the second.
Whole cloves, peeled by hand
Machine peeling bruises the clove and a bruised clove turns bitter in oil, so ours are peeled one at a time. They stay whole in the jar, which gives you a soft bite instead of a paste.
More useful than people expect
Dal and rice is the obvious pairing. It also works stirred into curd rice, with khichdi or inside an aloo paratha, or blitzed into a marinade base where it does the job of garlic paste and masala at once.
