Pickle Day’s coming on the 11th of November!
For us Indians, pickle might just be the best side dish ever created. We can and should eat it with paratha, rice, chapati, dal, cooked vegetables, and so many dishes. An Indian meal is incomplete without a pickle. However, not all pickles taste the same. Remember how different your grandmother’s Aam ka Achaar (Mango pickle) was from the one in the market?
Are you one of those who’s tried making pickles and given up? Or someone watched it spoil really fast and doesn’t understand how it could ever get spoilt when it was made ever so lovingly? Whichever category you might fit in, if your love for pickles knows no bound, you’ve come to the right place!
So, if you’re trying (again) to make a pickle that’s acidic, sour, tasty, and long-lasting, take note of these tips!
- Always use only fresh products, whether it’s the spice or the vegetable.
- Avoid using spices that are more than a year old.
- If you’re using a spice bag, avoid using a colored cloth. Use a white one.
- Sterilize your jars. Always.
- Use only ceramic or glass jars to store the pickle. Avoid copper, iron, zinc, or brass containers as they may react with the acid.
- Make sure to close the lid tightly as air can easily spoil the pickle.
- Avoid letting moisture in by layering the pickle with a lot of oil.
- Do not, ever, use a wet spoon inside a pickle jar.
- Make sure there’s always a layer of oil on it by shaking the pickle container every time you use it.
- Wait for at least a week before consuming it.
There you have it! If you’ve reached here, here’s another important tip: Always follow pickle recipes to-the-word. Altering quantities can spoil the pickle sometimes because every vegetable has its own pickling time.
Think you’re ready to make your own pickle now? Well, let us know which among these pickles will you try – Pickle made of Amla (Indian Gooseberry), Carrot, Garlic, Green Chili, Hibiscus leaves, Raw Mango, Onion, Red Chili or Sweet Mango.
Happy Pickling everybody! We hope you triumph in your war with the Pickles.