Introduction
Olive Pickle Recipe is a delight ful condiment, and, therefore, one of the most widely used and loved in Pakistani kitchens. It gives a sour, and hot flavor to every dish, no matter if it is rice, roti, or paratha. This recipe makes the most of fresh green olives mixed with classic Pakistani spices for a bold and very attractive taste.
The homemade pickle is a refreshingly clean and free from preservatives alternative to pickles from the store. With just a few easy-to-get ingredients you can prepare it and keep it for weeks. The smell is rich and the spice is perfectly balanced, therefore, it has to be on your dining table.
Ingredients
| Ingredient | Quantity | Notes |
| Green olives | 500 grams | Fresh or bottled |
| Mustard seeds | 2 tablespoons | Slightly crushed |
| Fennel seeds (saunf) | 1 tablespoon | Adds aroma |
| Red chili powder | 1 tablespoon | Adjust to taste |
| Turmeric powder | ½ teaspoon | For color |
| Salt | 1½ teaspoons | To preserve |
| Lemon juice | 3 tablespoons | Adds tangy flavor |
| Mustard oil | ½ cup | Heat and cool before use |
| Vinegar | 2 tablespoons | For extra sourness |
| Garlic cloves | 5–6 | Finely chopped |
| Ginger | 1 inch | Grated |
Instructions
Step 1 – Prepare the Olives
The olives must be washed very well and all the stems removed. In case bottled olives are used, they should be rinsed so that less salt remains. Then dry them nicely with a clean cloth as it will help in keeping pickle dry by not allowing moisture to come.
Step 2 – Heat the Oil
Make a pan with mustard oil and heat it to a point where it just begins to smoke. Switch off the burner and allow it to cool for some time. Heating not only gets rid of but also adds to the flavor the raw smell.
Step 3 – Mix the Spices
In a mixing bowl, add mustard seeds, fennel seeds, red chili powder, turmeric, salt, garlic, and ginger. Mix everything well to form a uniform spice blend.
Step 4 – Combine Everything
Go mix dried olives with the spice mixture. Drizzle the mustard oil a lemon juice on top of the mixture. Mix all the olives are covered with the spices and oil.
Step 5 – Store the Pickle
Move the pickle to a fresh glass container. Vinegar is added and then the container is lightly shaken. The lid is securely closed and the jar is kept in the sun for 2-3 days to improve the taste. Give it a daily shake to get the oil and spices evenly mixed up.
Step 6 – Ready to Serve
After 3 days, your homemade Olive Pickle is ready to serve. Enjoy it with rice, daal, or paratha.
Cooking Time & Serving
| Type | Time |
| Preparation | 20 minutes |
| Sun curing | 2–3 days |
| Total | 3 days |
| Servings | 8–10 people |
Tips & Tricks
• Always dry olives and utensils completely before making the pickle.
• Use mustard oil for authentic Pakistani taste.
• Avoid add water; moisture spoils the pick quickly.
• you like extra heat, add more red chili powder or crushed chili flakes.
• Keep the jar in sunlight for best flavor development.
Nutrition Facts
| Nutrient | Amount (per tablespoon) |
| Calories | 35 kcal |
| Fat | 3.5 g |
| Carbohydrates | 1.2 g |
| Protein | 0.2 g |
| Fiber | 0.3 g |
| Sodium | 150 mg |
Common Mistakes to Avoid
• Using wet olives: Water can cause fungus in the pickle.
• Oil heating: Mustard oil is heated to remove.
• Not sealing properly: Always use airtight to avoid spoilage.
Storage Method
The homemade pickle is a refreshingly clean and free from preservatives alternative to pickles from the store. With just a few easy-to-get ingredients you can prepare it and keep it for weeks. The smell is rich and the spice is perfectly balanced, therefore, it has to be on your dining table.
History of Olive Pickle in Pakistan
Pickling is an age-old practice which has significant presence in South Asian cooking. People in Pakistan consume the pickles or “achars” everyday with their meals. The mix of olives and the classic spices was the birth of a new age. The Olive Pickle is a mix of the Mediterranean fruit and the germs of the Pakistani spices, thus giving rise to a very comfortable yet different flavor.
FAQs
Q1: Can I use black olives instead of green olives?
Answers, Yes, but green olives give a stronger, tangier flavor that suits Pakistani spices better.
Q2: How long does this pickle last?
Answers, If stored properly, it can last up to three months at room temperature.
Q3: Can I skip mustard oil?
Answers, You can replace it with sunflower oil, but the taste will not be as authentic.
Q4: Is vinegar necessary?
Answers, Vinegar adds acidity and helps preserve the pickle longer.
Conclusion
Homemade olive pickle is a perfect accompaniment to any meal as it gives out a strong flavor of traditional Pakistani cuisine. The process of making it is not complicated, it is a healthy dish, and it can be kept for weeks without ruining its quality. You’ll find it hard to use the company-made versions after you have had a taste of it.
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