Role of sugars in Indian Pickles

Sugars are used for flavor counter the taste of acid and control microbial growth

Sugar is used for following reasons

1. Curb growth of microorganisms

2. Off-set sour taste of Vinegar (1½ Tablespoon of sugar per 1 Tablespoon of vinegar)

3. Off-set sour taste of Lime Juice

4. Enhance Flavor

In the olden days, Shakkar (raw sugar-cane sugar) was used to make pickles

Nowadays, Jaggery (sugar-cane or palm) is used. The jaggery is called Gur. Gur is grated, packed, measured and used as needed per recipe. Jaggery may be substituted with brown-sugar or white-sugar (Chini). The Jaggery and brown sugar cause darker color and flavor of molasses. The white sugar gives clear color and clean flavor.