How to make Indian pickles?
In India, vegetables fruits and meats are pickled with salt and aromatic spices in oil and vinegar
High Acid Fruits: Limes, Lemons, Mangoes
1. Fruits are washed and cut up as needed
2. Dry in hot-sun for 4 hours
3. Add Salt. Cure in hot sun for about 6 days. Role of salt in curing pickles
4. Add spices, and oil if necessary Anti-microbial Role of Spices and Herbs
5. Age in hot sun for 3 weeks
Vegetables: Cauliflower, Carrots, Ginger, Karela, Turnip
1. Vegetables are washed and cut up as needed
2. Blanch vegetables
3. Dry in hot-sun for 4 hours
4. Acidify vegetables. Role of Acids in Indian Pickles, How to acidify
Prepare a preserve mix of spices, salt, vinegar/lime. Make sure there is enough salt, and acid
5. Add oil Role of Oils in Indian Pickles
6. Age in hot sun for 4 days
Meats Chicken, lamb, Prawns, Fish, Pork
1. Cut and discard internal organs. Normally, the bones are also discarded
If desired, internal organs should be pickled separately
2. Fully cook meat in fats and spices on slow heat hours
Or, Cook them in water and pickle just like Vegetables
3. Age in hot sun for one week
Salt adds to flavor, draws moistures and some sugar out of exemplar, and retard bacterial growth. In India Kala Namak, and sea-salt are used. Tables-salt in United States has iodine and 'anti-caking' chemicals that can effect the color of the pickle, and make them look muddy.
In United States use pure granulated 'pickling' or 'canning' salt.
For high acid exemplar (Lime, Lemon, Mango Amla) no added acids are needed.
For acid. we add souring agents such as: Amchoor, Tamarind, Sumac, Citric acid, Pomegranate seeds, Dahi and Lime juice.
In India sugar-cane and coconut vinegars are used. In United States, white Vinegars consisting 5% acetic acid (50 grains) is recommended.
In North India, Mustard oil is popular. In South India, Peanut oil, Gingerly oil (Sesame oil) are common. Canola oil is becoming popular. Oils help preserve pickle add to texture and flavor
Don't use oil without sufficient acid as a pickling medium
Jaggery Role of sugars in Indian Pickles
Jaggery plumps the exemplar making it firm, improve texture, enhance flavor and color. Jaggery helps control growth of micro-organisms. You may substitute Jaggery with white or brown sugar.
The Aluminum ions in Fitkari (Alum Potash), and Calcium in Paan-Choona (Pickling lime) are used to firm up the cell-walls of the exemplars
Natural preservative Spices and herbs
Use whole spices, or Cracked (coarse-ground) spices.
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
Storage Pickling Jars | How to sterilize jars?
In the olden days Handi (Red or Black clay pottery), or Imrit-Baan (Glazed Porcelain Jars) were used to store pickles in dry cool and dark place. In United Stated, you can use Pickling Crocks made of stoneware.
The jars must be opaque, it prevents discoloration of pickles by sun-light.
The jars should have a well fitted lid.
Store in a dry cool and dark place. Moisture is the main cause for spoilage.
In United States, basement is usually dark, cool (ambient temperature is near 50º F) place. A dry basement is a good place to store pickles.
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