In my boyhood days, I recall a 40 feet hedge across our front yard with red and white pearl like fruits. The bushes had thorns enough to deter the random pickers and the fruits had ugly, sticky milk flowing across its stem. The thorns and the milk kept all kids away from this hardy fruit. Later we realized that this was in fact the ‘Cranberry’ or the karonda fruit. Due to its initial put offs, the fruit is not a very popular one but people in arid regions know multiple usage and benefits of a cranberry. Eaten like a fruit, used in veggies, chutneys, pickles and salads this one is an amazing fruit along with other sides or main dishes. Here I prepare a pickle of he cranberry using its sharp sour taste and baby corn and beets. 10 minutes of preparation is giving me delight a year after it’s preparation. Try this and you will want to share your iterations of the same, I promise !!

how to prepare an amazing & easy pickle of cranberry with beetroot & babycorn

Karonda Baby Corn Pickle in Beet & Celery

….need to know (food details)

• Number of people served : It’s a pickle, goes with any snack and bread
• Preparation time : 10 minutes of preparation + 5 minutes of cooking + 2 weeks of bottled sunshine. That’s it

….and we need (ingredients)

• Cranberry (Karonda)  1 cup, chopped half ways : Super sour berry of the bush it has a sharp acidic flavor that is sure to make you pinch yourself once in the first bite for sure. 🙂 . White when ripening and red when ripened completely. You will generally find then in half pink half white shades. But they are best flavored when deep red in colour. They help in reducing blood pressure and clear urinary system. 
• Baby corns, slit in the middle & chopped in 1 inch pieces, 1 cup : Baby corns bring in the crunch, the earthiness and the starchiness in the pickle. It is very beneficial for hair and skin and gives energy while building body cells too.
• Beetroot, chopped to 1 inch slices, 1/2 cup : Beetroot is my favorite garden vegetable. I use every bit of it apart from the root skin to conjure up my dishes. Beetroot gives me ideas in colour and flavours. Beet is extremely healthy too. Beet improves stamina, is a good antioxidant and contains overall balance of minerals.
• Celery stalks, 1/2 cup, chopped to 1 inches (don’t exclude the stem parts, add all edible shoots) : Super shot of health benefits, celery is an excellent antioxidant and loaded with vitamin C, K and B6. I make sure that ample celery survives in summers in my kitchen garden. Celery brings in the pungency in the pickle without adding the garlic in it.
• Vegetable oil, 2 tablespoon : One with no flavour and no taste will draw out those from the ingredients best.
• Salt to taste : Try to use a coarse salt here since the salt has a big role in making this pickle sour. I used Himalayan pink salt for its amazing earthy essence.

….time to cook ‘n roll (preparing instructions)

• Heat a skillet and heat 1 tablespoon of oil in it.
• Add the celery and saute for 1 minute.
• Now add the rest of the veggies (beets, cranberries and babycorn) and mix well. Saute this for 2 minutes. Minor cooking is enough if you are looking for a crunch in your pickle.
• Sprinkle salt over it and the rest of the oil (i.e. remaining 1 tablespoon). Mix well and cook further for 2 minutes on medium flame.
• Take off the flame and allow to cool. When well cooled, bottle your pickle in a sanitized bottle.
• Place your bottle/jar in direct sunshine for 2 straight weeks, then enjoy for months !

Storage : I finished my jar in 5 months. You can push the timeline for 12 months easy.

Missing Something ? : 4 veggies, oil & salt.. You’re not using much, what can you replace 😀 . I actually added some slit and deseeded green chillies but don’t suggest so if kids would eat this one.