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Cranberry Pickle Recipe
Cranberry pickle is based on Punjabi Karonda Achaar Achar in mustard oil and spices.
Ingredients
1. Fresh Cranberries: 1 pound
2. Serrano: 10
3. Limes: 4
4. Fenugreek seeds: 1 teaspoon
5. Turmeric powder: ½ teaspoon
6. Nigella seeds (Kalonji): ½ teaspoon
7. Sea salt: 1 Tablespoon
8. Crushed Red pepper flakes: 1 teaspoon
9. Cracked Anise: 2 teaspoons
10. Cracked black mustard seeds: 2 teaspoons
11. Cracked Black Pepper corn: ½ teaspoon
12. Mustard oil: ½ cup
Method
1. In a large pan, bring about 2 quarts of water to a boil. Add cranberries. Cover bring to a boil, it will start to boil in one minute. Scald in boiling water for one minute. Immediately turn off heat and transfer to colander. Turn on cold water tap on cranberries to cool them off. Turn off water. Let it drain. Use paper towel to dry cranberries
If over-cooked the outer skin will expand popping the fruit and eventually making it mushy. We want to turn off heat as soon as the cranberries may start to pop
2. Use paper towel to dry out cranberries and Serrano. You may need to repeat wiping off till there is no trace of water left.
3.Wash Serrano in hot water. Pat dry Cut in half vertically. Set aside.
4. Cut limes in half: Squeeze out as much juice as possible. Discard skin, rind and seeds. Set aside lime juice
5. Add cranberries, Serrano and lime juice and all ingredients except the oil. Heat mixture to 180º F. Turn off heat. Let it cool to room temperature
Vegetative bacteria, yeast and molds must be destroyed by heating to 180º F
6. Heat Mustard oil to smoking point. Turn off heat. Add to cranberries mixture
Acid prevents the growth of spores of deadly botulism bacteria.
Acidify pickle mixture before adding oil. Oil will coat the exemplar creating a barrier to acid and oxygen making it vulnerable to botulism bacteria.
Aging
Transfer the pickle to wide-mouth Pickling Crock (stoneware). Tie cheese cloth to the wide-mouth. Repeat following step for next 3 days, once a day.
1. Remove the cheese cloth. Stir the pickle.
2. Preheat oven to lowest setting about 200º F for 25 minutes
3. Place the crock in the oven for 45 minutes. Keep the door ajar about 2 to 3 inches.
4. Shut off oven. Remove the crock after 30 minutes. Secure the cheese cloth to the wide-mouth.
5. Place the crock on the top shelf of your kitchen cupboard.
Storage
Remove the Muslin cloth. Close the crocks with sterilized well fitted lid.
Put the crock away in a cool dry and dark place.
This pickle should be good for six months.