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Cranberry Pickle(Scratch)

Cranberries were never one of my favorites. I never did like the sweet cranberry sauces and I would turn up my nose at anything cranberry until the time I visited my brother and tasted his cranberry pickle. My brother is one of those awesome cooks who is great at creating new recipes or putting a twist on an old recipe. In this particular recipe, he outdid himself. After gorging on the pickle, I got the recipe and made it for myself. This is a very different kind of pickle compared to the usual Indian pickle. Not much salt or oil. For those who need to be on a low sodium diet, you can use the light salt. Also, we add water to this pickle since cranberries do not have a juice, so this pickle must be refrigerated.This is favorite pickle in my family and I cannot wait for cranberry season.

Rating Region Style Allergy Diet
5 Indian American Vegan None None


Quantity Ingredient
1 lb Cranberries
1 Tbsp Mustard seeds
1 tsp Red Cayenne pepper powder (Red Chilli powder)
1 tsp Salt (Optionally use lite salt)
2-3 Tbsp Canola oil
Pinch Asofoetida (Optional)
¼ tsp Fenugreek seeds
2 tsp Paprika
½ Cup Boiled water


  1. Wash cranberries thoroughly.
  2. Cut each cranberry in half. Make sure you cut the cranberry so that the holes with the seeds in the middle are all open.
  3. Put the cut cranberries in a collander and wash under running water. This should get rid of the tiny seeds.
  4. Add the oil in a pan, heat and add mustard seeds and the fenugreek seeds.
  5. When the mustard seeds start popping, take it off the fire and add the cayenne pepper, paprika and hing
  6. Add the water to the mixture.
  7. Bottle (an old pasta sauce bottle works perfectly, do not use plastic) it after it cools down.
  8. This pickle needs to be refrigerated since it has water and not too much salt or oil.