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No matter what season it is, in India one is treated to a delectable assortment of pickles that are simply brimming with an exquisite medley of flavours, meticulously crafted to capture and safeguard the very essence of the bountiful seasonal produce. However, it is of utmost importance to carefully manage the storage of pickles during the monsoon period in order to preserve their exquisite flavour, delightful texture, and impressive shelf life. Preserving pickles can indeed be a delightful cooking endeavour, especially when faced with the formidable combination of high moisture content and fluctuating temperatures. However, fear not, with the use of the right methods, you shall be able to relish the delectable tang of your favourite pickles all year round.
To prevent them from going bad, stay fresh, and keep their sour flavour, pickles need to be stored properly during the monsoon. Whether you're making pickles out of mangoes, limes, or a combination of vegetables, keeping them in the best conditions ensures they last longer and taste better.
Clean and dry jars: It is of utmost importance to ensure that the jars you select for the purpose of preserving pickles are absolutely cleansed and entirely devoid of any moisture. The presence of any residual moisture within the jars has the potential to induce spoilage.
Sterilize the jars: Use either high heat (such as boiling water) or a dishwasher to sterilise the containers. As a result, the pickles will last longer without spoiling due to the absence of harmful microorganisms.
Use airtight containers: When selecting your storage vessels, it is highly recommended to opt for airtight containers or jars adorned with perfectly fitting lids. This ensures that no pesky air or moisture infiltrates, thereby preventing any potential spoilage that may occur.
Fully immerse in oil or brine: To achieve optimal flavour infusion, it is essential to make sure that the pickles are completely submerged in a luscious bath of either delectable oil or tantalising brine. This exquisite culinary technique bestows upon the dish a formidable shield, effectively preventing the spread of undesirable microorganisms such as bacteria and mould.
Store in a cool, dark place: For optimal preservation, it is recommended to store pickles in a cool and low-light environment, ensuring they are shielded from direct exposure to sunlight. The quality and flavour of these delectable treats may be compromised by the harsh effects of excessive heat and light.
Avoid exposure to moisture: Don't put the jars anywhere near a source of water retention, such as a window sill, a sink or a room with a lot of humidity. Pickles can soften or go bad if they get too much moisture.
Check for signs of spoilage: Keep an eye on the pickles and throw them out if you see any mould, a bad odour, or a change in texture. Discard the pickle immediately if you find any of these symptoms.
