Pickling this Winter- 5 Essential Things To Remember

Pickles are an integral part of Indian meals. From pairing with paratha for the breakfast to adding into the menu of lunch, this tangy condiment is capable of enhancing the taste of any boring meal. In India, pickling is a tradition which has been a part of the cuisine since ages. Every year specially during summer, families sit together and make pickles which they enjoy for the whole year. 

Pickling is a common practice in all parts of the world but Indian pickles are the most flavourful one due to the use of various spices. Chukh, aam ka achar, pachranga and chicken pickles are some popular varieties that is relished all across the country. Though, now all kind of pickles are available in the market but the taste of homemade pickle is always on the top.  

If you are also planning to make pickles but do not have any experience, here are five useful tips to master it: 

1. Always Use Fresh Ingredients 

Indian pickles are made with lot of spices and each of the ingredient mentioned in the recipe is important to get the right flavour. Therefore, do not skip any of them. Always check all the ingredients properly before purchasing. The spices and oil used in pickling must not be very old.  

2. Oil Is The Key 

Oil is the main ingredient of Indian pickles. Be it mustard oil or sesame oil, whichever you are using, always go for a good quality. Low quality oils can be cheaper but that can ruin the whole flavour of your achaar. Though the flavour mainly depends on the spices but oil helps the fruits and vegetable in absorbing those spices. 

3. Rest The Pickles Before Storing 

Most of the Indian pickles require seven to ten days of sunlight for proper mixing of flavours of the herbs and spices. If keeping in sunlight is not possible, the jar can also be stored in the room temperature. But keeping it on rest before storing or consuming is important. 

4. Use Right Containers 

If stored properly, pickles can last for more than one year. Always use glass, stainless steel or plastic containers for storing. Avoid containers made with brass, copper, iron and zinc as the acids of pickle might not react well with these metals. Never use wet spoons to take out pickles from the jar as the moisture may spoil the whole jar of pickle. 

5. Pickling Takes Time 

Making pickle requires patience. It is important to follow all the steps carefully without skipping any of them. Do not try to make the pickling process quick by cutting off the fermentation time. It may be difficult to resist but if you want to get right texture and flavour; have patience. 

Follow these tips and enjoy your meals with homemade achaar.