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No Indian meal is complete without achaar on the side. Whether you want to pair aam ka achaar with hot parathas for breakfast or a ginger pickle to savour with a serving of dal, pickles add a zing to every meal. But instead of buying the preservative-ridden pickles from the store, making achaar at home is always a healthier option.
However, the only challenge pickle-makers face is preservation. If not stored properly, pickles can spoil, mould, or even go rancid. But all you need to do to increase the shelf life of homemade pickles is to add natural preservatives. To know these ingredients that can keep your achaar fresh for a longer time, read this list of safe preservatives.
Salt
Salt is one of the oldest and essential preservatives that is used in Indian pickling. Since salt has the ability to draw moisture content from fruits and vegetables through osmosis, it prevents fungal growth in pickles. The dehydrated culture of the homemade achaar not only increases the shelf life but also enhances the tangy and spicy notes.
Mustard Oil
You must have noticed the prevalent yellow colour in North Indian and Bengali pickles like aam ka achaar. That yellow preservative is nothing but mustard oil. Boasting a high content of monounsaturated fats, mustard oil forms a protective layer over the pickle, thus protecting it from air and moisture. Just make sure that you completely submerge all ingredients in the mustard oil while making achaar, and you’ll be good to go.
Vinegar
Vinegar, particularly in Western and some South Indian pickles, acts as a strong acidic barrier. Its acidic nature (typically around 4-7% acetic acid) creates an environment that most spoilage microorganisms cannot tolerate. It also adds a sharp tang to pickles, making it ideal for gajar ka achaar or mixed vegetable pickle.
Sugar
Even though sugar is usually used in chutneys or sweeter pickles, when used in larger quantities, it acts as a preservative. Just the way salt increases the osmotic pressure, sugar, too, reduces the water activity and makes an unfavourable environment for microbial growth. You can add sugar to fruit-based pickles like lemon or amla and make them taste better and stay fresh for a longer time.
Turmeric
Turmeric, also known as haldi, is known for its antibacterial and antifungal properties. Not only does it prevent spoilage, but haldi also gives the pickles a distinct yellow hue. Turmeric is often used alongside other spices like mustard seeds, red chilli powder, cloves, etc, adding a deep flavour profile to the homemade pickles.
