Be it lunch or dinner, a spoon of pickle has always maintained its place in our plates. It is difficult to spot an Indian home without the conventional jar of pickle. We love to preserve our favourite meats and veggies only to relish them all through the year. From an oil-dripping amla to a tangy lemon pickle, pickling is an easy trick that comes handy.

Shriram Sharma, executive sous chef, Spree Shivai Hotel says, “An ideal pickle would be fruits, vegetables or meat  preserved using oil, vinegar, salt, sugar, lime Juice. Simple and spicy!”

Difference & Practice

The seasonal changes here makes our country a delight in every way. Pickles too vary with region and season. Sharma reveals, “Pickles are generally made in summers, so that they can be kept in the sun in airtight jars. Pickles differ from region to region, in India and nearby countries.

Spices like asafoetida, red chilli powder, turmeric, fenugreek, are generally used. In India itself, the taste of a simple mango pickle tastes different in South India from one made in North India. In the southern states, sesame oil is preferred, while mustard oil is preferred in northern states.”

With a few tips he suggests, “Avoid usage of water, as it should be kept dry. Avoid using hands as it can contaminate the pickle. Also, the jar and lid should be boiled so it is sterilised.”

  MIX VEG. PICKLE RECIPE 

Ingredients 

Method

•    Mix all the vegetables and add salt, green chillies, chilli powder, turmeric powder and lemon juice. Keep aside.
 
Mix mustard and fenugreek seeds and make a fine powder. Add the powder to the mixed vegetables immediately and allow it to stand for two day.

Add oil and mix well. Your mixed vegetables pickle is ready.

Serve it with stuffed parathas or biryani/pulav.

  PORK PICKLE 

Ingredients 

•    Mix all the ingredients, cover it and marinate overnight. Cook the mixture in its own juices till done, for about one hour. Let it cool and then bottle it. Store it in the fridge.