Tips for making Pickles

Before making any pickle, some care has to be taken:

• Make sure that the utensils used for mixing and the container used for storing the pickle is thoroughly dry.
• Wash the vegetables well and wipe off the water on them with a clean cloth/tissue.
• Its always better to deep fry fish/prawns/meat and then use them for pickling.
• For pickles in which vinegar is used, there is no need of adding any other preservative.
• The tinier the pieces, the earlier the pickle will be ready for use.
• A pinch of sugar added in the end will neutralize the effect of any strong flavor that is present in the pickle.
• If pickles are to kept for a long time, see that the oil floats on the top and always take the pickle with a dry spoon.
• You may sun-dry the vegetables for a day (rub some salt on to it) and then pickle it. Its tastier.
• Pickles made with dried vegetables can be kept for a longer period of time.
• Usually, lemon pickle takes a few days to get the right taste but it can be easier done if the skin of the lemon is peeled off before making the pickle. Big lemons like the variety used in salads can be used for this.
• Either steam gooseberry or sauté in oil before preparing the pickle. This helps to soften the gooseberry.
• Always use fresh, firm vegetables for making pickles.
• After serving, never put any leftover pickle back in to the jar.