Role of Oils in Indian Pickles

Oil is a common ingredient in Indian pickles. Oils used are Mustard oil Peanut oil and Gingerly oil (Sesame oil)

Canola oil is becoming popular. Four specific points should be noted

Oxygen exclusion

Oil puts an oxygen exclusion layer over the items being pickled. If the acid content is not sufficient, it provides an environment for pathogen growth. Case in point is storing garlic in oil. Garlic is low in acid, by oxygen-excluding layer of oil, it can become fatal in three days.

Don't add oil without sufficient acids as a pickling medium

Moisture Barrier

Oil acts as a barrier to prevent the pickles from becoming dry (loss of moisture via evaporation)

Flavor diffuser

The oil gets infused with fat soluble spice flavors making the diffused flavors to last longer.

The individual pieces of pickle are coated with flavorful oil.

Provides a medium to apply preservative properties of spices such as Cinnamon Cloves and Mustard

Anti-pathogen and microbial inhibitor

The high sulfur content in the mustard oil kills the un-wanted bacteria

Please review Indian cooking with Mustard oil, Mustard Oil