Here's how to make Garlic Pickle at home that tastes just like the market version, spicy, tangy, and packed with flavor.

Dry Garlic, ensure garlic cloves are completely dry, as moisture can spoil the pickle.

Lightly Roast Spices, dry roast mustard, fennel, fenugreek, and nigella seeds for 1–2 minutes. let cool and grind coarsely.

Heat Mustard Oil, heat mustard oil until it reaches the smoking point. let it cool slightly.

Mix Garlic and Spices, in a bowl, mix garlic cloves with turmeric, chili powder, salt, and the ground spice mix.

Add Oil & Vinegar, pour cooled mustard oil and vinegar over the garlic mix. stir well to coat.

Store & Let It Rest, transfer to a clean, dry glass jar. keep in sunlight for 3–5 days, shaking the jar daily. It will be ready to eat in a week.