Quick Instant Capsicum Pickle Recipe

15 minutes

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Quick Instant Capsicum Pickle Recipe - Plattershare - Recipes, food stories and food lovers

4.89 from 18 votes
Indian

About Quick Instant Capsicum Pickle Recipe

Spice up your life with this incredibly fast and flavorful Instant Capsicum Pickle! Made with simple ingredients and a touch of tang, this recipe is perfect for adding a zesty kick to any meal. It's ready in minutes, making it ideal for busy weeknights.
This vibrant pickle boasts a delightful balance of sweet and spicy, with a satisfying crunch. The quick pickling method ensures the capsicum retains its freshness and vibrant color. Perfect for sandwiches, salads, or as a side dish!
Get ready to impress your friends and family with this easy-to-make, restaurant-quality pickle. Let's get pickling!
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Recipe Time & More

Prep5 minutes
Cook10 minutes
Total15 minutes
Calories91 kcal
Serves5
Served AsDinnerLunch
Recipe TasteSaltySpicyTangy

Ingredients
 

For the Capsicum Preparation

  • 1 large Bell Peppers capsicum, washed and thinly sliced
  • 2 tsp Salt or to taste

For the Spice Blend

For the Pickle

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Instructions
 

Prepare the Capsicum

  • In a bowl, combine the sliced bell pepper and 2 tsp salt. Mix well, cover, and set aside for 4-5 hours to draw out moisture.

Drain and Dry

  • Drain any excess liquid from the bell peppers. Pat them completely dry using paper towels. This step is crucial for crisp pickles.

Roast and Grind Spices

  • Heat a small, dry pan over medium heat. Add mustard seeds, fennel seeds, and ajwain. Dry roast until fragrant (about 1-2 minutes), stirring constantly to prevent burning. Let cool completely, then coarsely grind in a spice grinder or blender.

Sauté the Capsicum

  • Heat mustard oil in a pan over medium heat. Add a pinch of asafoetida. Once fragrant (about 10 seconds), add the dried bell peppers and sauté for 2-3 minutes, until slightly softened.

Combine and Finish

  • Add the turmeric powder, red chili powder, garam masala, coriander powder, remaining salt (if needed), and the ground spice blend to the pan with the capsicum. Stir in the vinegar. Mix well. Remove from heat.

Cool and Store

  • Allow the pickle to cool completely before transferring it to an airtight container. Store in the refrigerator for at least 24 hours to allow the flavors to meld. Enjoy!

Recipe Notes

Expert Tips for the Best Instant Capsicum Pickle

  • For extra crunch, use a mandoline slicer to ensure uniformly thin bell pepper slices.
  • Adjust the amount of red chili powder to control the spice level to your preference.
  • Don't overcrowd the pan when sautéing the capsicum; work in batches if necessary to ensure even cooking.
  • For a longer shelf life, sterilize your jars before storing the pickle. This will help prevent spoilage.

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4.89 from 18 votes

Recipe Nutrition

Calories: 91kcalCarbohydrates: 3gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 469mgPotassium: 86mgFiber: 1gSugar: 1gVitamin A: 1058IUVitamin C: 42mgCalcium: 11mgIron: 0.4mg

Aarti Sharma
Aarti Sharma
Articles: 81
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4.89 from 18 votes

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