Cranberry Chili Pickle

Ingredients

• 1 LB bag of cranberries-washed
• 2 Cups of chilies chopped- I used Thai chili, but you can use any type that you like and adjust the quantity based on your taste
• 1 Cup Oil- You can use any oil you have on hand.  Many people prefer mustard oil for this.
• 4 Tablespoons Cumin Seeds
• 4 Tablespoons Turmeric Powder
• ¼ Cup Salt
• 1/2 Tablespoon Pepper
• 2 Tablespoons Fennel Seeds
• 2 Tablespoons Cumin Powder
• 2 Tablespoons Coriander Powder
• 4 Tablespoons Mustard Powder
• 2 Tablespoons Garam Masala
• 1 Cup Lemon or Lime Juice
• 2 Tablespoons Apple Cider Vinegar
• This makes enough to fill 1 large mason jar.  Since it is time consuming, I will cut enough chili and oil with spice for 4-5 jars to do a variety of pickle chilis.

Prep work required 24 hours before:

• Wash the cranberry and chili a few times with cold water in a colander. 

• Dry the cranberry and chili on paper towels to soak the water.  Repeat this process until it is nearly dry, and you can lay them for a few hours.  It is very important to make sure the chili and cranberry is completely dry or else it can mold during the pickling process.

• Cut the chili into pieces and place in a large bowl. I use scissors and disposable gloves so that your hands don’t burn.  Also, avoid touching your eyes.
• After you cut the chilies, sprinkle a generous amount of salt and lemon juice. 

• Cover with a lid or saran wrap and place it in the fridge overnight to marinate.

Steps to make the cranberries:

• Use a medium-size saucepan and place on medium heat.
• Pour a little oil and add all the cranberries to simmer for 7 to 10 minutes.  Remove and place the cranberries into a bowl to cool.

Steps to make the chili and oil with spice:

• Use a medium-size saucepan and place on medium heat.
• Take the chilies that were marinated with salt and vinegar from the fridge.
• Pour in 1 cup oil and let the oil heat up for 3 to 5 minutes.
• Add the Cumin and Fennel Seeds into the pan. Let the seeds roast for 2-4 minutes.
• Add the Turmeric Powder, Salt, Pepper, Cumin Powder, Coriander Powder, Garam Masala and Mustard Powder into the pan and stir for about 7-10 minutes. If the spice turns into a thick paste, add a small amount of oil.  It should be still be slightly watery.
• Remove the pan from the stove and let it cool for about 15 minutes.

Pickling process:

• Add the cranberries into the bowl and gently mix.
• Then add the cooled oil with spice into the bowl and mix everything together.
• Pour the mixture into a mason jar or something similar.
• Add the apple cider vinegar to the jar.  Do not skip this step, this is crucial in ensuring it pickles versus molds. 
• Set the jar by a sunny window for 2-3 days and enjoy.