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How to bottle Pickles
Last Updated : Jul 17,2018
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
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
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 murabbas. Whole amlas simmered in a cardamom and saffron flavoured syrup is one of my personal favourites. There are several traditional recipes for making this murabba. 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 murabba and also complements the sharp and acidic amla taste. When preserved for a long period of time, the syrup of the murabba 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 recipe as much I have enjoyed making it for you.
Here is a peppy garlic pickle that is sure to shake awake your taste buds! In this Lehsun ka Achaar, the garlic cloves are flavoured with chilli powder and a special masala, made of four aromatic seeds and asafoetida.
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 pickle to cure for a week before serving.
Serve this achaar as an accompaniment
to pep up the main course
or simply enjoy with your favourite rotis / puris / parathas
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
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.
This is a quick version of this very popular recipe that tastes superb and is surprisingly easy to prepare. The secret of making a perfect 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.
Chunda is popularly served with plain theplas
or methi theplas
, but you can also enjoy with rotis, puris and parathas
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
, 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
Pickle in a minute? Believe it or not, this yummy pickle needs just a few minutes of your time. While people generally tend to think of pickle-making as a laborious and long-drawn process, our marvellous Indian
cuisine also offers us some tasty but easy pickles like this Hari Mirch ka Achar.
The natural pungency of green chillies together with flavour-packed spices and mustard oil make this pickle an interesting accompaniment.
Use dark green chillies, which are very spicy. Once done, this pickle can be stored in the fridge for around two months and enjoyed as and when you wish!
Try other pickles like the Quick Mango Chunda
or Methia Keri
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