There’s no doubt that Indians have an undying affinity for pickles. Parathas, pooris and even rice dishes are incomplete without a slice of tangy achar. A great blend of aromatic spices, dipped in mustard oil and combined with the power of the sun, pickles are an undisputed part of Indian cuisine.
Innumerable versions are savored across the nation, reflecting the diverse culinary spirit of the country. If you are already wondering how to make pickles, here’s some useful information.
The Process of Home Pickling
Mango, carrots, red chilies and lemons are the traditional pickles of India. But don’t be surprised if you come across onion, tomato, garlic, radish, beetroot, bitter gourd, amla and cabbage ones too! Most pickles are prepared in more or less the same manner. Here’s a look at how to make nimbu achar.
Ingredients
2 dozen large lemons, ¾ cup of salt, 1/4 cup rock salt, 8 teaspoons powdered mustard seeds, 8 teaspoons chili powder, 3 teaspoons turmeric powder, 8 teaspoons fennel seeds, 2 cups mustard oil, 2 teaspoons mustard seeds and 1 teaspoon hing.
Steps
Step 1: Choose a thick glass jar and sterilize it well.
Step 2: Fill it with halved lemons, black and white salt and shake it well for at least 10-15 minutes.
Step 3: Secure the lid tightly and put it out to dry for at least 2 weeks. Or, wait till they have a brownish tinge.
Step 4: Mix the rest of the ingredients, like fennel, chili, spices and turmeric powder, with the lemons.
Step 5: Heat the mustard oil and add the mustard seeds. Let it splatter for some time. Add hing and turn off the gas.
Step 6: Pour this tempered oil in the jar and mix well. Let it rest for 7-10 days before serving.
This pickle recipe is a standard one and you can replace lemons with other vegetables. You can use balsamic or ginger vinegar instead of mustard oil. In fact, some people also use extra virgin olive oil for a unique taste.
Tips to Prepare Great Pickles
Strong flavor and the mind-blowing aroma of pickles can elevate the dining experience. Here’s how to make the perfect pickles for your home.
- Don’t let bubbles form. Always use an airtight glass jar. If there’s air inside, the pickle will not be up to the mark.
- Try not to overheat the mustard oil or the vinegar. This can ruin the texture of the fruit or vegetable.
- Make sure to use only fresh mangoes or lemons to make pickles.
- You can use mason jars or any container that is washed and has a tight lid.
- The longer you let the pickle rest, the more flavorful it will be.
Once you have mastered pickling, there are endless experimental possibilities. Be adventurous with the spices for an exceptional punch.