How to make Indian pickles?

In India, vegetables fruits and meats are pickled with salt and aromatic spices in oil and vinegar

Guide for making Indian Pickles | Ingredients Guide for Punjabi Pickles

Pickling Process

Indian Pickle making and Hot sun | How to cure pickles with salt?

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

Ingredients

Salt

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.

Acids Role of Acids in Indian Pickles

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.

Oils Role of Oils in Indian Pickles

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.

Firming Agents

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

 What is Paan Choona?  |  What is Fitkari?

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

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.