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Ingredients:

1 cup peeled garlic cloves
3/4 cup mustard oil
1 tablespoon mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to your spice preference)
Salt to taste
1/2 cup vinegar

Instructions:

Heat the mustard oil in a pan until it starts to smoke. Turn off the heat and let it cool slightly.
In a separate pan, dry roast the mustard seeds, fenugreek seeds, fennel seeds, and cumin seeds until they release their aroma. Allow them to cool.
Grind the roasted spices to a fine powder using a spice grinder or mortar and pestle.
In a separate mixing bowl, combine the ground spices, turmeric powder, red chili powder, and salt.
Add the vinegar to the spice mixture and mix well.
Heat the mustard oil again until it is smoking hot. Carefully pour it over the spice and vinegar mixture. Be cautious as this can create fumes, so it's best to do this in a well-ventilated area.
Mix everything thoroughly. The hot oil will help sterilize the pickle.
Add the peeled garlic cloves to the mixture and mix until they are well-coated.
Allow the pickle to cool to room temperature.
Transfer the garlic pickle to a clean, dry, and airtight glass jar or container.
Keep the pickle at room temperature for a day or two, allowing the flavors to meld. After that, store it in the refrigerator.

Your homemade garlic pickle is ready to enjoy. It's a flavorful and spicy condiment that can be served with a variety of dishes, such as rice, flatbreads, or as a side for your meals. The pickle will continue to develop in flavor over time, so feel free to adjust the spices and seasonings to your taste.