Recipe for making Garlic Pickle ( lehsun ka achar)

garlic pickle
Yields: 1 Serving Difficulty: Medium Prep Time: 40 Mins Cook Time: 5 Mins Total Time: 45 Mins

This garlic pickle recipe is an easy and traditional recipe for making Punjbai-style lehsun ka achar with mustard oil. Garlic is good for digestion. A pickle of garlic is also good for digestion because its nutritious value is enhanced by adding more condiments and spices that are good for digestion as well.

Ingredients of making garlic pickle:

Garlic: It is the main ingredient of the recipe. It is good for digestion as well as its pickle.

Mustard Oil: Traditionally mustard oil is used in pickles but you can use any other oil of your choice as well.

Spices: First add less amount of spices. Then check and add more if needed.

Condiments: Use an adequate amount of condiments in the pickle.

Vinegar: White vinegar or apple cider vinegar are used as a preservative.

Hing: It is an optional ingredient.


Tips and Tricks for making pickle:

Garlic should be dry and moisture free.

If any side of the garlic clove is fungal then do not use it in a pickle.

Add white vinegar or apple cider vinegar as a preservative.

Use good quality salt in the pickle.

Add spices when oil comes to room temperature.

Use excess mustard oil so all the cloves dip in it.

You can use any other oil but traditionally pickle is made in mustard oil.


You can try lehsun achar / Garlic pickle with the following recipes

Dal Makhni

Mix vegetable sabzi


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0/11 Ingredients
Adjust Servings


0/11 Instructions
  • Peel about one cup of garlic.. Garlic cloves should be completely dey. If they are large then cut them into half otherwise use as it is.
  • In a small mixer add mustard seeds (black or yellow) and fenugreek seeds and grind to make a coarse mixture. Do not make their powder.
  • Heat mustard oil in a frying pan on a medium heat.
  • When the oil become warm reduce the heat to the lowest and add the dried garlic cloves in it.
  • Fry garlic cloves in oil for 3-4 minutes or until pale golden.
  • Remove the pan from stove. The oil will stop sizzling gradually.
  • Let the oil comes to room temperature then add coarse mustard seeds and fenugreek seeds. Then add nigella seeds and fennel seeds.
  • Then add Kashmiri red chili, turmeric powder, hing and salt and mix all the spices.
  • Add white vinegar or apple cider vinegar. check spices if more is needed then add more.
  • Then transfer the pickle to air tight ceramic or glass jar. Cover the pickle over with mustard oil.
  • Place the pickle in cool dry place.