Hi! food crazy people how are you all i'm fine i came in front of you today with interesting food recipe review The Sweet olive pickle.

Pickled sweet olive pickle

Seasonal fruit olives are liked by almost everyone. And what if you don't make olive pickles in the full season? The big problem with olives is that they don't want to be tasty at all. The conduct of many remains quite strict. Again, many people do not know the recipe for making sweet olive pickles. So today I am going to tell you how to make pickles with different taste of olives. Here are three great recipes. Sour-sour, sour-sour-sweet and olive sweet pickles.

Oliva

Onion

Pickled sweet olive pickle

Materials:

• 1 kg of olives

• Panchforan 1 tbsp

• 2-3 whole dried chillies

• 1 clove of garlic

• 2 teaspoons of mustard paste

• 1 teaspoon of cumin powder

• Turmeric powder 1/2 teaspoon

• 1 teaspoon of chilli powder

• 1/2 cup of sugar

• 1/2 cup of molasses

• Ginger, garlic paste 1 tsp

• 1/2 cup of vinegar

• 1 cup of mustard oil

Preparation:

Boil the olives with a little turmeric and a little salt and crush them.
Heat oil in a thick pan and add whole dried chillies and panchphoran. Then add turmeric powder, chilli powder and mustard paste, ginger, garlic paste, vinegar and mix well. (Less than the amount I gave, it may take more, depending on the olive pickle). Now you have to stir it after a while. You have to follow this ritual till the color comes. When it is done, it will leave the body of the pot.

Garlic

spices

Sweet pickles of olives

Materials:

• 500 grams of olives

• Like the amount of molasses

• Like five teaspoons half a teaspoon and the amount of water

• 1 teaspoon of mustard oil

Preparation:

Wash the olives well. Boil the olives in equal quantity and discard the water. Heat oil in a frying pan and fry for five minutes. Then stir in the molasses and a little water. When the mixture thickens, stir in the boiled olives. When the pickle is thick enough, take it down, put it in a jar and store it in the fridge.

Thanks for your time, I do hope to share more traditional recipes here with you soon. Bye for now and stay safe.

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