Indian Pickle Making Hints

Selecting foods Blanching Acidification Oils Sterilization Hot-sun drying

Choosing Foods

Green shiny plump limes. Ripened but not over-ripened Lime Structure Yield Selecting Juicing

Green tart un-ripened mangoes

Vegetables within one week from picking

Fresh Garlic aged 3 weeks minimum to avoid blue/green tinge

Pickle organs separately for meats

Fresh Peppers

Most of the Indian pickles have fresh green chili peppers (Hari Mirchi). In United Sates, you can use Serrano for the same effect. If Serrano are not available, use Jalapenos.

Acidification Role of Acids in Indian Pickles, How to acidify

Acidify all foods when the pH level is over 4

Use 2 Tablespoons of Vinegar (5% Acetic acid) per cup of food

Do NOT add oil before acidification

For meat marinate avoid oil, but include vinegar

Hot-sun Treatment Indian Pickle making and Hot sun

Do NOT lay-out in sun if humidity is higher than 60%

Do NOT lay-out in sun if temperature will not reach at least 90º F by noon

Always bring in-doors before sun-down to avoid moisture condensation

Using Oven for drying salt curing and aging

Pre-heat oven to 200º F for 25 minutes. Put the food in the oven. Leave door ajar about 2 to 3 inches. After 45 minutes, shut off oven and keep the food in the oven for another one hour.

Cooking Temperatures

If the pickle needs to be cooked, it should be cooked between 180º F and 185º F. It has two advantages

1. The existing bacteria virus yeast mold and protozoa are destroyed.

2. The food is cooked tender without making it mushy

Sterilization

Always sterilize jars and lids How to sterilize jars?

Blanching Blanching Vegetables

Cut vegetable to ½" cubes or sticks, blanch in scalding water for 2 minutes.

Under-blanched vegetables deteriorate faster than un-blanched vegetables

Over-blanched vegetables deteriorate at the same rate as properly blanched vegetables

Firming agents Pickle Firming Agents

Thoroughly rinse and wash foods that have been soaked in Fitkari and/or Paan-Choona