Just a mention of the word 'Pickle' results in a strong temptation and a craving for it.
Pickling as a process has been around for centuries. It is believed it started primarily with an objective of preservation using fermentation. The result is an extremely delicious condiment.
Pickling is generally done using three methods viz., vinegar/lime (acidic medium), salt and oil. They could be used in various combinations. There are a plethora of pickles today using various vegetables, fruits, berries, shoots, roots and meats.
Pickling process traditionally takes time. The method using vinegar/lime juice, an acidic medium, can be accelarated to get instant pickle. I have tried to share here some of the most useful tips and tricks which are extremely helpful in preparing it.
1. Soak the chopped up veggies, fruits, etc. in ice water for about 10 minutes before using to preserve the crunch
2. Boil the pickling solution and then pour it over them
3. Add a bay leaf while soaking to retain the crunchiness
4. A general rule for a pickling solution is to have equal parts of water and acidic medium
5. Go for a sweeter pickling solution for fruits by adding sugar or honey
6. Preferred marination spices are - Black pepper, Red chilli, Oregano, Basil, Ginger, Garlic, Mint, Coriander seeds, Coriander stems, Sugar, Honey, Crushed mustard seeds
Some of my personal favorite items to pickle are - onion, cucumber, peppers, carrots, beetroot, ginger, chilli, zucchini, beans, cabbage, babycorn, radish, turnip, starfruit, pineapple, lychee, raw mango.
Pickles help in activating salivary glands thereby helping the process of digestion. Also, the fermentation process adds probiotics which also promotes good gut health. They are also a great source of Vitamin C.
Enjoy them with meals or as a layer of crunch in sandwiches, wraps, burgers, etc. or add them to a salad or just enjoy as a snack
