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 How to bottle Pickles

  Last Updated : Jul 17,2018

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7 ways to Bottle Indian Pickles, Achar

1. Always store pickles in glass bottles or earthenware jar. An adequate supply of jars is of course essential.

2. Use a wide-mouthed bottle, the capacity of the bottle being equal to the quantity of pickle you are making. This is because the pickle should be filled to the brim to remove any air present in the bottle. A strong glass jar fitted with a tight plastic lid is best suited for this purpose.

3. It is crucial not to allow any metal lids to come into contact with vinegar based pickles as the metal will corrode and affect the flavours.

4. All jars should be cleaned and sterilised before use. To do this, put washed, cleaned bottles in cold water and heat them along with the water. After the water starts boiling, allow it to boil for 5 minutes more. Then remove the bottles from the water and keep them upside down on a wooden plank for a few minutes.

5. Alternatively, lay the bottles on their sides in a very slow oven at 100ºC (200ºF) and leave them for about 15 minutes. Now they are sterilised.

6. Never wipe the bottles with cloth once they are sterilised. Always sterilise the bottles only on the day you are going to use them ? never earlier.

7. Transfer pickles, murabbas into sterilised jars using a clean stainless steel ladle. Always label the jars with the type of pickle and the date on which it was made.


Store all pickles in a cool dry place or refrigerate as specified in a recipe. Instant pickles have a short life. So use them up immediately or store them refrigerated for a few days.

Given below are some popular Indian pickles.

7 ways to bottle indian pickles achar

 by Tarla Dalal
The soothing taste of fresh turmeric and the spiky flavour of fresh ginger make for a fabulous pickle! While fresh and tender, you will find the texture and taste of ginger are very enjoyable. Although mild, you can still feel your taste buds tingle when you bite into a piece. Turmeric too has a unique flavour, which has to be experienced to be understood. Together with a dash of lemon juice, the duo are sure to pleasantly surprise you. This Fresh Turmeric and Ginger Pickle can be made only when the ingredients are in season, but when they make their appearance in the market, almost every household whips up a batch of this pickle as it is not only tasty but also good for health. Can also make other recipes like Sweet Peach Pickle and Red Marinade .
 by Tarla Dalal
amla murabba recipe | amla ka murraba | with amazing 22 images. An invaluable winter preserve. Amlas (Indian gooseberries) are a major ingredient in several herbal tonics as they are reputed to be good for the liver, eyes and stomach. Amlas are the richest known source of Vitamin C. Amlas are abundantly available during the winter months. I actually buy a large quantity of this fruit each year to make amla ka murraba. Whole amlas simmered in a cardamom and saffron flavoured syrup is one of my personal favourites. There are several traditional recipes for making this amla murraba. Some soak the amlas in alum (phitkari) overnight whilst others sun-dry amlas. I find it easiest to cook the amlas in boiling water to get rid of all its bitter juices. The entire process takes about 2 to 3 days. First the amlas are simmered in a thin sugar syrup and left aside for 2 days during which the amlas slowly and gradually soak in the syrup. On the third day, the syrup is boiled again along with the flavouring to a thick honey like consistency and the amlas are added. The thick syrup helps in the preservation of the amla murraba and also complements the sharp and acidic amla taste. When preserved for a long period of time, the syrup of the amla ka murraba turns to a dark brown to an almost black colour and takes in all the goodness of the amlas. I am sure you will enjoy this amla murabba recipe as much I have enjoyed making it for you. Learn to make amla murabba recipe | amla ka murraba | with step by step photos below.
lahsun ka achaar recipe | Punjabi lehsun ka achar | garlic pickle | with amazing 21 images. Here is a peppy garlic pickle that is sure to shake awake your taste buds! In this lahsun ka achaar recipe, the garlic cloves are flavoured with chilli powder and a special masala, made of four aromatic seeds and asafoetida. The procedure and method to make lehsun ka achaar is simple but all you need to be is patient to get perfect lehsun achaar. We have divided the procedure into 2 steps, the first one is to make the pickle masala. To make lehsun achaar masala, add mustard seeds into a mixture jar. Next, add crushed fenugreek seeds, sumin seeds, split coriander seeds and asafoetida, blend everything well till you get a powder. Further to make the achar, heat mustard oil in a broad non stick pan till the oil is smoky. Add garlic cloves. Add turmeric powder and mix well. Next, to add to the shelf life add lemon juice, chilli powder, jaggery to balance the spice. Mix well and cook for a while. Lastly turn the flame off and add the masala powder to the cooked garlic mixture. Cool the lehsun achaar and bottle in a sterilized glass jar. Store Punjabi lehsun ka achar in a cool dry place. garlic pickle is ready for the table in 1 week. This masala must be ground coarsely, in order to get the correct mouth-feel. Lemon juice adds a tangy dimension to this pickle, while jaggery imparts a mild sweetness, which helps to highlight the spicy notes of the special masala. Allow this lahsun ka achaar to cure for a week before serving. Serve this lehsun ka achaar as an accompaniment to pep up the main course or simply enjoy with your favourite rotis / puris / parathas. Enjoy lahsun ka achaar recipe | Punjabi lehsun ka achar | garlic pickle | with detailed step by step recipe photos and video below.
 by Tarla Dalal
A delectable pickle of Bhavnagari chillies stuffed with a tongue-tickling mixture of mustard and fennel seeds, spiked up with a dash of lemon. The flavour of mustard is dominant in this pickle, true to the name of Raiwala Marcha. You need to let the pickle stand for at least one hour before serving, to allow the flavours to soak into the chillies. If you store this in an airtight container in the refrigerator, it will last for a week. Try other pickle recipes like Methia Keri and Sweet Lemon Pickle .
Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | with 12 amazing images. mango chunda is a preserve that is common to all Gujarati households. The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches a clear syrupy consistency and the mango shreds are translucent. Quick mango chunda is a quick version of this very popular recipe that tastes superb and is surprisingly easy to prepare. The secret of making a perfect aam ka chunda is the one string consistency which is very important. This simple recipe will help you stock up a year's supply of mango chunda. aam ka chunda is popularly served with plain theplas or methi theplas , but you can also enjoy with rotis, puris and parathas. Learn to Quick mango chunda recipe | aam ka chunda | Gujarati raw mango sweet pickle | make with step by step photos
A brilliant pickle that causes a burst of sweet and tangy flavours on your palate, the Nimboo ka Achaar is an all-time favourite, with fans spanning across generations! The preparation of this No Oil Lemon Pickle needs a bit of tact, but is not difficult if you follow these instructions properly. It is important to toss the lemons every day during the seven-day maturing period to avoid fungal growth. During this period, you must also take care to store the Sweet Lemon Pickle in a cool place away from heat, but not in the fridge. Later, when cooking the lemon-salt mixture with sugar, it is very important to follow the exact method paying special attention to the flame level and cooking time. A timer will be handy! Once done, this pickle stays good for almost an year when stored in dry airtight containers. The colour of the pickle might change over time, but not to worry, the pickle will taste as fabulous as ever. Ideal to serve with Indian breads like Parathas , Rotis , Puris , Naan and Kulchas .
Come summer, it’s time to stock up on pickles! So, don’t lose this opportunity to add a jar of tongue-tickling Methia Keri to your larder. Made of raw mango and a special, freshly-mixed masala, this is one pickle that will jazz up any meal. However, never be in a hurry when preparing this pickle. Take time to complete each step properly. Ensure that the keri is dried properly in the sunlight or under the fan, or else it will become soft too soon after the pickle is prepared, and its shelf life will also reduce. Likewise, make sure you keep the pickle in an airtight container at room temperature for two days, to allow the keri to soak in the oil and masalas, before you store it in the refrigerator. This traditional method is sure to yield you the best pickle ever! This popular Gujarati pickle can be served as accompaniment to all Indian main course recipes. It also tastes great with khakhras , theplas and parathas .
hari mirch ka achar recipe | Rajasthani hari mirch ka achar | instant green chilli pickle | with amazing 12 images. Pickles and achar are essential part of Indian meals. They have strength to enhance your simplest meals and make them flavorful. Here we have got you a delicious and a very simple hari mirch ka achar recipe that is popular in Rajasthan and North India. Pickle in a minute? Believe it or not, this yummy instant green chilli pickle needs just a few minutes of your time. While people tend to think and assume of pickle making process as a long and tiring one, we offer a tasty and easy Rajasthani hari mirch ka achar which can be prepared and relished in a jiffy. To make hari mirch ka achar, firstly combine fennel seeds, mustard seeds and cumin seeds in a non-stick pan and dry roast them. Cool and blend to fine course mixture. Transfer the mixture into a deep bowl, add remaining ingredients like green chillies, add turmeric and asafoetida. Add mustard oil and vinegar. Mix well. Vinegar acts as a preservative and increases the shelf life. Put hari mirchi ka achar in an air tight container and keep at room temperature for 2 days and then refrigerate. You can serve the instant chilli pickle as a side dish with any meal. It will surely add a zingy flavor to your food. Rajasthani hari mirch ka achar goes really well with theplas, parathas and low cal rotis. Use dark green chillies, which are very spicy. Once done, this hari mirch ka achar can be stored in the fridge for around two months and enjoyed as and when you wish! Enjoy hari mirch ka achar recipe | Rajasthani hari mirch ka achar | instant green chilli pickle | with detailed step by step photos and video below.
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