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Ingredients Guide for Punjabi Pickles

Ingredients (spices sugar salt oil vinegar etcetera) are different from pickle to pickle. Every pickle has a subset of a master set of ingredients

A master set based on most common ingredients with corresponding amounts are tabulated. Users may tailor the amounts for given exemplar according to personal taste.

This Table is formulated for 2 Pounds of exemplar (Item to be pickled).

What are cracked spices?

Vegetables

Fresh green chili peppers, garlic cloves and ginger are not blanched. They are just packed is as adjunct

Liquids (Oil Vinegar Lime Juice Sugar)

1. 1½ cup of total liquid is needed to top pickle. The liquid consists of Lime juice, Vinegar, Oil

2. For low acid vegetable you need ½ Cup of vinegar (5% acetic acid). I use ¾ Cup. Homemade vinegars (Sugar-cane vinegar, Coconut Vinegar) may have up to 18% Acetic acid

3. For each Tablespoon of vinegar, you may add 1½ Tablespoon of packed sugar to cut the sour taste

4. For low acid vegetable you need ½ Cup of Lime Juice (5% citric acid). I use ¾ Cup

Salts and sugars

1. In United States, use pickling or canning salt. It has no additives that may discolor the pickle

2. Jaggery should be grated and then packed measured and added. Grating Jaggery makes it easy to dissolve

3. Add either Jaggery or Brown sugar as needed.

Spice Notes

1. Anise and Fennel seed. You should add either Anise or Fennel seed. Fennel seed go well  with Mustard oil. Anise go well with Cinnamon.

2. Cumin seed and Shahi Jeera (Black Cumin Seeds). You should add either Cumin or Black cumin seed

3. Combination of Crushed Red pepper flakes and ground pepper are used. Flakes add to eye appeal. Total amount remain 1½ Tablespoon

4. Combination of cracked and whole spices add to eyes appeal. Black peppercorn, Cinnamon and Cloves

5. For best flavors

Green Cardamoms preferred over Black Cardamoms

Cassia bark preferred over Cinnamon Stick

Anise preferred over Fennel

Black cumin preferred over Cumin

For Black Peppercorn, use Tellicherry pepper

Sabut Garam Masala

Sabut in Hindi means whole. In reality, it is a blend of cracked spices (Cardamom, Cinnamon, Cloves, Nutmeg, and Black peppercorn). The actual formulation varies from application to application

Natural preservative Spices and herbs

Use whole spices, or Cracked (coarse-ground) spices.

Anti-microbial Role of Spices and Herbs

Strong Antimicrobial: Asafoetida, Cinnamon, Cloves, Nutmeg, Mace, Mustard, Fresh-Garlic, Fresh-Onions

Medium Antimicrobial: Bay leaf, Coriander, Cumin, Ajwain, Shahi Jeera, Fennel, Anise, Sumac, Amchoor, Pomegranate

Weak Antimicrobial: Black Pepper, Pippali, Chili pepper (Dried and fresh), Fresh Ginger

Flavoring: Fenugreek seeds, Black Cardamoms, Green Cardamoms, Mulathi