How to Preserve Pickles for a Longer Period of Time

If we go by the dictionary definition of the term pickle, it refers to the food that is preserved by anaerobic fermentation or by marinating in an acid solution. But in India, pickling is much more than this! In India, pickles are the condiments which are used to add taste and flavor to the meal. Necessary parts of our meal, these spicy, tangy, sweet, sour and delectable delicacies are prepared from a variety of fruits and vegetables. The history of pickling says that it started about 4000 years back where mainly cucumbers were preserved. The method is mainly utilized to preserve the seasonal fruits and vegetables for longer period of time that makes it possible to use them even for more than a year. Pickles, called as œaachar in India, are prepared in almost all parts of the country; but each region has its own savor and flavor.

When we prepare a pickle, our main worry is to prevent it from spoiling. This means that we need to take certain precautions to preserve them for a long period of time. Pickles may be of different tastes, some may be sour which are prepared using salt, or may be sweet pickles which are prepared using sugars or jiggery. It's very obvious that the methods for preservation will also be different for both the types. The most common and widely prepared pickle in India is the Mango Pickle. This also can be sour or sweet.

As per the sour pickle, different methods are used to prepare them and so some of the preservation methods may differ; but the basic precautions remain the same. The first precaution that should be taken is to see that there is not a single drop of water in the pickle or in the container in which it is kept. Water in the container or the moisture in the ingredients will trigger fungus growth and would spoil the entire content. To remove the moisture from the mango pieces while preparing Mango Pickles, sun - dry them till they are free of moisture. Alternatively, if you are preparing the instant pickle, you can dry roast the mango pieces in a pan before adding on all the necessary spices. While preparing instant pickles, dry roasting the salt till it turns golden brown, is necessary to preserve the condiment for a longer period. Salt is a very good preservative. Also, oil is a good means to preserve the pickle. It prevents the direct contact of the content with the moisture in the air, thereby preserving it. Vinegar or acetic acid is also used to add flavor and to preserve the pickle.

As for the sweet pickles, again the first precaution remains the same that is to avoid touching it with wet hands and preventing it from coming in contact with moisture. The jar or the container in which you are going to store the pickle should be well sterilized before filling them with the content. Sterilization would kill the bacteria and also help in the preservation of the pickle. So if you follow all these steps to preserve your pickles, you are sure to relish them for a longer period of time.