Ways to preserve picklesImage Credit source: Getty Images
In summer, people make pickle of mango and jackfruit, while in winter, pickle of things like carrot-radish, raw papaya, amla etc. is made. This is a great way to store seasonal foods. Apart from being rich in many spices, pickle also has probiotic properties, due to which it also keeps the digestion healthy, but some people say that the pickle made by them spoils quickly. Apart from this, sometimes during extreme heat or rainy days, pickles become moldy. In such a situation, know how you can increase the shelf life of your pickle.
In India, pickles are made from different things in every state and it also has many benefits like bamboo pickle, Gongura pickle (made from Ambada leaves), lotus cucumber pickle, soybean pickle, ker sangri pickle, mountain vegetable Linguda pickle and even people make many non-veg things like prawn pickle. So let us know how you can keep your pickles fresh for years even in hot and humid weather.
The first condition is protection from moisture.
If pickles are to be kept good for many years, then the first condition to increase the shelf life is to prevent dampness. There should not be any moisture in the vessel in which you are keeping the pickles. There should not be any dampness at the place where pickles are kept. The spoon used to take out the pickle should be completely dry.
Use such utensils
To store pickles, our grandmothers use jars made of clay or ceramic. These work to keep the pickles fresh for a long time, because they do not lose moisture and also control the temperature. You can also use glass jars to store pickles, but keep in mind that do not keep pickles in plastic containers. Due to this, it can spoil quickly and is also not good for health.
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add this one thing
If you want to preserve pickles for a long time, the best way is to add vinegar to it. It is better to use white vinegar. These are natural preservatives, so they are best to prevent mold from growing in pickles. Just keep in mind that its quantity should be less, otherwise it can change the taste of the pickle. 30 to 50 grams of vinegar is enough for 1 kg pickle.
Also read: Leave adulterated desi ghee in the market! This is the traditional village way of making it at home
These things are also important
- Whatever vinegar you are using in pickles, it should be acidic only up to 5 percent.
- The jar or jar that you are using for making pickles, first wash it with hot water so that bacteria do not remain.
- After washing the barn, wipe it with a cloth and dry it in the sun so that there is no moisture at all.
- In India, most of the pickles are made in oil only. If you have also added pickle with oil, then make sure that it remains completely immersed in oil.
- If the pickle is exposed to strong sunlight for 3-4 days then it is ready to be cooked, but even after storing it, it should be exposed to sunlight for 1 to 2 hours every 15 days.
