We all have grown up eating delicious, crunchy and tangy pickles made by Mom & Grandmother. The secret traditional recipe is no more available in the supermarket.
Over the years, however, the art of pickle making at home is gradually fading with mass-produced variants readily available in the stores these days. But, they miserably fail to match up to the rustic flavours characteristic of the home-made pickles.
Our professional had reintroduce that taste for you.
The world regards it as the art of preservation or fermentation but for us, it is a creation of a unique accompaniment that goes with every meal. We all have grown up eating delicious, crunchy and tangy pickles made by our grandmothers and mothers.
In India no meal is complete without pickle. Spicy green chilli pickles, mango pickles tossed with fenugreek and cardamom, bright yellow cauliflower pickles – you name it! In most Indian households, it is a common sight to find big glass jars filled with freshly made pickles sitting on a sunny window sill. It is a method of developing the flavours and letting them mature.
Salt and oil play very important role in pickle making. Different oils and spices render different characteristics to the pickles. The fresher the vegetables, the crunchier the pickles will be
As per the say all good things come to those who wait, the result is extremely rewarding. The process of pickle making is time consuming. Our professional go through the process of sun-drying the ingredients, soaking them in oil and spices, and finally let them age in the sun for a few days to develop the flavours. Salt and oil play very important role in pickle making. Salt adds to the flavour, draws moisture and inhibits bacterial growth. Different oils and spices render different characteristics to the pickles. Hence, a mango pickle made in north India which mainly uses mustard oil is very different from that made in the south, where sesame oil is most preferred in the pickle making process.
Sterilised jar for pickling is used. Only farm-fresh seasonal vegetables and fruits are used. We use salt to draw the water out of the vegetables and to preserve the pickle for a longer span of time.