Saturday, December 15, 2018

Cranberry Pickle ~ No cook version

If you want to stock on some pickle without much effort then this pickle is the best. Effortless and tasty - two characteristics of this pickle that makes me make it every year during this time. Pickle is not mandatory for me to have with my meals generally, but during Advent/Lent it is one thing that I would prefer with my meals. And this cranberry pickle is the best. 

The very first time I made it, I was a little hesitant how it would turn out to be and hence had made it in very small quantity and it was so awesome that it vanished in less than a weeks time. Now, every cranberry season has to have this pickle made at home and in larger amount too. Here's the recipe to the awesome cranberry pickle.


  1. 2 cups of cranberry
  2. 1/4 tsp of turmeric powder
  3. 1/2 tsp of asafoetida powder
  4. 2 tbsp of mustard seeds (pulsed and broken down)
  5. 1 1/2 tsp of red chilly powder
  6. Salt to taste
  7. 1/2 cup of oil
  • Wash and dry the cranberries. Split/cut them in half.
  • Add ingredients 2-6 to the split cranberries and mix it all well.
  • Transfer it into a clean and dry glass jar. 
  • Heat the oil. Once hot, switch off the stove and let it cool completely. Pour it over the marinated cranberries. Let it stay out for a day and then refrigerate.
  • It stays good for about a month in the refrigerator.
  1. The cranberry pieces should remain immersed in oil to not go bad.
  2. Adjust the amount of red chilly powder according to your spice levels.
  3. Make sure that the vessels and the ceramic jars used are all moisture free. This would help the pickle to be less prone to fungus attacks.
  4. Always store your pickle in ceramic /glass jars. Never use a steel/plastic containers to store the same.

1 comment:

  1. When you say no cook, I am really intrigued! What else can be used in this category instead of cranberry?


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