Pickle is a process of preserving food in which the food is soaked in brine (a salty water solution) or vinegar. The resulting food is called a pickle. The pickling procedure can preserve perishable foods for months.
The pickling process in the top pickle company in India can be used on fruits, vegetables, and even meat. Pickles are enjoyed for their tart and tangy flavor, as well as their crunch.
There are many types of pickles:
Making pickles at home is a great way to enjoy them fresh and in season. Additionally, you can tweak the flavor however you would prefer! Here’s a guide on how to make pickles at home, including what you’ll need and step-by-step instructions.
Amla Pickle:
Ingredients:
- 1 pound amla, fresh or frozen
- 3 tablespoons salt
- 2 tablespoons sugar
- 1 tablespoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon asafoetida
- 1/2 cup vinegar
- 1/2 cup water
Instructions:
If using fresh amla, wash the fruit and cut it into small pieces. If using frozen amla, thaw the fruit and cut it into small pieces.
In a large bowl, combine the amla, salt, sugar, mustard seeds, fenugreek seeds, turmeric, ginger, and asafoetida.
Heat the vinegar and water until just boiling in a small saucepan. Pour over the amla mixture and stir to combine.
Transfer the pickle to a clean jar and seal tightly. Store in the cool place for up to 2 months.
Lemon Pickle:
Ingredients:
- 1 pound lemons
- 1 cup vinegar
- 1 cup water
- 1 tablespoon salt
- 2 teaspoons sugar
- 1 teaspoon mustard seeds
- /2 teaspoon turmeric powder
Instructions:
Wash the lemons entirely and cut them into small pieces.
In a saucepan, combine the vinegar, water, salt, sugar, mustard seeds, and turmeric powder.
Bring the mixture to a boil, then add the lemon pieces.
Cook for 5 minutes, then remove from heat and let cool.
Store in a jar or container with a tight-fitting lid.
Mango pickle:
Ingredients:
- 4 cups mango, peeled and cubed
- 1 cup vinegar
- 1 cup sugar
- 1 tablespoon salt
- 1 teaspoon turmeric
- 1 teaspoon mustard seed
- 1/2 teaspoon fenugreek seed
- 1/2 teaspoon cumin seed
- 1/4 teaspoon chili powder
- 1/2 cup water
Instructions:
Combine mango, vinegar, sugar, salt, turmeric, mustard seed, fenugreek seed, cumin seed, chili powder, and water in a large pot.
Heat to the point of boiling over medium flame, stirring at times.
Reduce heat and simmer for 30 minutes until the mango is soft.
Remove from heat and let cool.
Store in a jar or container with a tight-fitting lid.
Enjoy your homemade mango pickle!
Cucumber Pickle:
What You’ll Need:
- cucumbers
- vinegar (cider, white, or wine vinegar all work well)
- water
- sugar
- salt
- spices (optional)
Instructions:
Start by washing your cucumbers thoroughly. You can use regular cucumbers or pickling cucumbers – both work well.Cut the cucumbers into slices or chunks, depending on how you want them in your pickles.
In a large pot or container, mix vinegar, water, sugar, salt, and spices (if used).
Add the cucumbers to the mixture and stir everything together.
Cover the container and store it in the fridge for at least 24 hours or up to a week.
After that, enjoy your delicious homemade pickles!
There are many ways to make pickles at home, but vinegar is the most popular method that pickle manufacturers in India follow.
Conclusion
Pickles can last for up to six months when stored in a cool, dark place. So if you’re looking for a fun and easy way to preserve your favorite fruits or vegetables, give pickling a try! It’s very easy to do, and the results will be delicious.
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