Pickles are fruits or vegetables preserved in vinegar, brine, or oil that extend the shelf life of food, allowing for long-term storage. They enhance culinary experiences with unique flavors and textures and can be rich in probiotics if fermented, supporting gut health. Pickles hold cultural significance in many cuisines, helping to utilize surplus produce and reduce food waste. They provide vitamins, minerals, and antioxidants, especially from vegetables like carrots, cucumbers, and beets. Pickles are versatile, used as condiments, side dishes, or ingredients in various dishes around the world, complementing meals like sandwiches, burgers, and traditional cuisines. Pickling, using vinegar or salt, creates an acidic environment that prevents harmful bacteria growth, keeping food safe for long-term consumption. It also promotes sustainability by enabling the use of seasonal produce year-round, which supports local agriculture and decreases the carbon footprint from food transportation.
Here are few pickle recipes-
- Mango Pickle (Aam Ka Achar): Wash and dry 4-5 raw. mangoes, cutting them into small pieces. Dry roast 2 tablespoon mustard seeds and 2 tablespoon fenugreek seeds, then grind them into a coarse powder. In a bowl, combine the ground seeds with 1 tablespoon turmeric powder, 2 tablespoon red chili powder, 2 tablespoon salt, and 1 tablespoon sugar. Add the mango pieces to the spice mix and toss to coat. Heat 1 cup mustard oil until it smokes, then let it cool slightly before pouring it over the mangos. Mix well to ensure even coating. Transfer the mixture to a clean glass jar, pressing down to remove air bubbles, and seal it tightly. To cure the pickle, place the jar in a sunny location for 5-7 days, shaking it gently once daily. A week is typically sufficient for it to be ready, but allowing it to sit longer enhances the flavor. Make sure all utensils and jars are dry to avoid spoilage. Adjust red chili powder according to your spice preference, and store in the refrigerator to prolong shelf life.
- Turmeric Pickle (Haldi Ka Achar): To prepare turmeric pickle, start by peeling and slicing 250 gms fresh turmeric roots. Roast 2 tablespoon mustard seeds and 1 tablespoon fenugreek seeds separately, then grind them into a coarse powder. Mix this powder with 1 teaspoon red chili, 1 tablespoon salt, and 1 tablespoon sugar if desired. Heat 1 tablespoon mustard oil until smoking, then let it cool. If using fresh turmeric, coat the slices with the spice mix and pour the oil over. For turmeric powder, mix it with spices before adding the oil. Transfer the mixture to a dry glass jar, press out air, and seal it. Place the jar in a sunny location for 5-7 days, shaking it daily. The pickle will be ready after this time, with flavors improving as it sits.
- Mix vegetable pickle (Mixed Veg Achar): To prepare pickles, start by washing and drying the vegetables (1 cup carrots, 1 cup cauliflower florets and 1 cup green beans) and cutting them into even pieces. Next, dry roast 1 tablespoon mustard seeds, 1 tablespoon fenugreek seeds, and 1 tablespoon cumin seeds until fragrant, allow them to cool, and grind into a coarse powder. Mix this with 1 tablespoon turmeric powder, 2 tablespoon red chili powder, 1 tablespoon salt, and optional 1 tablespoon sugar in a bowl. Heat 1 cup mustard oil until it smokes, then let it cool slightly. Toss the vegetables in the spice mix, then pour the cooled oil over them and mix well. Optionally, add 1 tablespoon vinegar or lemon juice for a tangy flavor. Transfer the mixture to a clean glass jar, ensuring the oil covers the vegetables and seal it tightly. Place the jar in a sunny area for 5-7 days, shaking it gently each day to mix the ingredients.
- Lemon pickle (Nimbu ka Achar): To prepare the pickled lemons, first wash 8-10 medium lemons and dry them, then cut into quarters or eighths and remove seeds if desired. For the spice mix, dry roast 2 tablespoon mustard seeds, 2 tablespoon fenugreek seeds, and 1 tablespoon cumin seeds separately until fragrant, then grind into a coarse powder. Combine this with 1 tablespoon turmeric, 2 tablespoon red chili powder, 1 tablespoon salt, and 1 tablespoon sugar in a bowl. Toss the lemon pieces with the spice mix to coat them well. Heat 1 cup mustard oil until smoking, then allow it to cool slightly before pouring it over the lemons and mixing thoroughly. Transfer the mixture to a clean glass jar, pressing down to ensure the lemons are submerged in the oil and seal tightly. Place the jar in a sunny spot for 10-15 days, shaking gently each day. The pickle will be ready after this time, with flavor improving with additional aging.
-Triparna
