Suprabha S Matt
November 25, 2016
0
41
Pickling is a process of fermenting veggies, fruits or meat in brine or vinegar without the presence of ample air around (anaerobic). Apart from extending the lifespan of food, pickling adds tang and valour to the food which can be used as an ingredient in various recipes or as a side dish to the main meal. Perishable foods stay flavourful for a longer time than their natural shelf life, and hence the seasonal foods are made available for months through the process of pickling. Refrigerator pickles are the variety of instant recipes which are unfermented pickles but needs to be refrigerated. Shelf life usually varies from a few days to few weeks.
Some ingredients which have more moisture like mangoes, lemons or kimchi ingredients are just added with salt to draw out moisture to prepare brine required. Asia has a great variety of pickles made with veggies like ginger, radish, fresh turmeric, chillies, cabbage, carrots, cucumber, shallots, tomatoes, garlic etc; fruits like lemon, raw mangoes, lime, papaya etc.
Here are mouth-watering and succulent pickle recipes for you. Let these recipes take turn in your kitchen such that any two types of pickle recipes are available at any given time. You can pair up parathas, rice dishes, dosas, pancakes, rotis, theplas, puris or anything you want to eat with a tang. Pickles come to help when you are running on a time crunch to plan for side dishes to main meal. You can also add the pickled liquid to roast nuts to flavour them up!
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