Bamboo Shoot Pickle Recipe

Bamboo Shoot Pickle Recipe Experience a tangy, spicy, and aromatic pickle made with tender bamboo shoots—a delicacy cherished across many Asian regions. Below is a detailed step-by-step recipe, perfect for both beginners and pickle lovers.

Ingredients

Main Ingredients

• 500g pre-cooked or fresh bamboo shoots (see instructions for preparation)

• 1 tsp salt (as per taste)

• 6 dried red chilies

• 1 tsp cumin seeds

• 2 tbsp black mustard seeds

• 1 tsp timmur (Nepali Sichuan pepper) or regular Sichuan pepper (optional)

For Oil Tempering

• 1 tsp turmeric powder

• 8 garlic cloves, crushed or sliced

• 1 medium red onion, finely sliced

• 5 tbsp vegetable oil or mustard oil

Optional Ingredients

• 1/2 cup vinegar (for extra tanginess and preservation)

• 1 tbsp sugar (for slight sweetness)

• Fresh green chilies or king chilies for more heat

Preparation Steps

1. Preparing Bamboo Shoots

• If using fresh bamboo shoots, peel the outer layers until you reach the tender core. Cut off the top and bottom tips.

• Slice the tender part into thin strips or small pieces.

• Boil the bamboo shoots for about 20–30 minutes to remove bitterness and toxins. Drain and wash under cold water 2–3 times.

• Squeeze out all excess water and set aside. If pre-cooked, simply drain and use as-is.

2. Preparing the Spice Mix

• Lightly roast cumin seeds, mustard seeds, and dried red chilies in a dry pan until fragrant.

• Cool and coarsely grind the roasted spices.

• Mix the ground spice blend, timmur (if using), and salt into the bamboo shoots.

3. Preparing the Oil Mixture

• Heat oil in a small pan until it’s just about to smoke.

• Add the turmeric powder, garlic, and red onion. Sauté until aromatic.

• Pour this hot oil mixture over the bamboo shoots and indigenous spice blend.

4. Mixing and Storage

• Add optional ingredients: vinegar for sourness, sugar for sweet balance, and extra chilies for more spice.

• Mix all contents thoroughly to ensure even coating of spices and oil over bamboo shoots.

• Transfer to a sterilized glass jar or pickle container.

5. Maturation

• Allow the pickle to cool completely at room temperature. Seal the jar and refrigerate or store in a cool, dark place.

• For best flavor, let it marinate for at least 12–24 hours before consumption. The taste will mature and intensify over a few days.

Serving Suggestions

• Enjoy Bamboo Shoot Pickle as a condiment with rice, Indian breads, or as a spicy snack with your meals.

• It works beautifully with traditional North-Eastern, Nepali, or even fusion dishes.

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