Cranberry Pickle – Yummy
- 18
- February
- 2009
Cranberries are in season again. We love berries, when mother nature gives us bounty harvest, pickle it. 
Where I come from…we turn all the tangy food into succulent pickles for the rest of the year. In tropical India, summer is the best month to pickle goods. Here, I continue the tradition in early spring. However, these winter berries are highly irresistible…Americans make a nice cranberry sauce to go over the roasted turkey on ThanksGiving day. But, here I am with my way of pickling style. Yummy.
Ingredients:
Cranberries 1 cup 
Sea Salt / Kosher salt
Chili powder
Asafoetida 1/4 spoon
Mustard seeds 1/4 spoon
Curry leaves few
Sesame oil 1/2 cup.
To be Toasted & Powdered:
Coriander seeds 1-2 spoons
Fenugreek seeds 1-2 spoons
Yellow mustard seeds 1-2 spoons
Cumin seeds 1 spoon
Curry leaves few
Dry red chilies 5-7
Asafoetida 1 spoon
Method:
- Slit the berries and add sea salt to it. Store them in ceramic jar for few hours.
- Heat oil in a wok. Add mustard seeds, asafoetida and curry leaves. Wait till they pop.
- Now stir-in, salted berries to it. Fry for couple of minutes….then add chili powder and other pickling spices to it. When it is done and oil shows up on top, remove from heat. Do not leave long…the berries wilt so quickly. I like them to be intact here and there!
- Bring down to room temperature and store in a ceramic jar. Also, before storing in a jar…make sure its dry! Smear a teaspoon full of spirit in the jar(to avoid any bacteria).
I love cranberry juice. Making pickle with Cranberries makes sense since it’s tangy and so colorful too!
Cranberry pickle..wow its a great idea..Never imagined pickling cranberries..Nice recipe,dear
wow ! Malar . it looks very healthy and yummy too ..Thanks for the recipe
looks hot and yummy and lovely color, unfortunately, I don’t get cranberries here; I’ve never tasted them either.
should try with Bilberry fruit or Vaccinium berries which are from the same family.
didn’t use any acidic ingredient like vinegar or lime juice for this pickle, interesting! guess the kosher salt is the main ingredient for conserving it?
wow it looks so yummy..nice inviting color. Never tasted this pickle..will try this and find out..
Hey Asha…I am amazed at your response, you read immediately…as soon as I post! Arent you lovely!:) Thanks dear.
Madhu, its sour berry already…so making chutney or pickle or rasam was my first idea!:)
Thank you Mangala.
Dear Vino, yeah…the family name is correct. You could try in the same family but different species…make sure the berries are tangy enough. Yeah the berries are really sour…it doesnt require any lime/lemon/vinegar!
Thanks Ashwini.
I love those attractive deep red color.cranberry pickle ……yummy! and looks ready for curd rice!
cranberry in pickle.. a yummy way to consume it daily. Love those pics dear.
Never known about the anti cancerous action.. A cup of cranberry juice to handle dangerous diseases is a great idea.. Isnt it!
expecting a lot like this from u dear.
I knew cranberry juice was heart healthy but didnt know that it surpased wine……I should let my husband know.Looks delicious.Nice read.
Wat a lovely color..:)..Luv crans..:)
Thats very innovative malar! Such a nice colour.. Looks hot and spicy!
wow, quite a diff dish ! never heard of pickling cranberries before. the looks absolutely delicious.
Quite an innovative idea Malar. Looks nice. Gotta try it soon!
Malar,so sweet of you to post this one..Brought back many of my sweet memories..Your clicks are amazing and you know Malar,am craving for some..