In Indian cuisine, pickles are not just a side dish, but a vital part of the flavour. Whether it’s dal-rice or paratha, a little pickle can transform the entire meal. It’s often seen that after some time, pickles develop a white layer, start to smell, or become mouldy.
This is due to improper storage, humidity, poor hygiene, and improper use of oil. If you want your pickles to remain fresh and tasty for a long time, it’s important to adopt some simple home remedies.
Moisture prevention is crucial.
To prevent pickles from spoiling, it’s crucial to keep them dry. Even a little moisture in the jar or container can cause mould to grow quickly. Therefore, before filling the jars with pickles, wash them thoroughly and dry them thoroughly in the sun. Always use glass or ceramic jars, as these preserve the flavour and quality of the pickles for a long time.
A layer of oil maintains freshness.
Oil plays an important role in preserving pickles. Mustard oil forms a protective layer over the pickle, preventing air and moisture from entering. Ensure the pickle is completely immersed in oil. If the oil is low, you can add slightly heated, then cooled, oil on top.
Take Special Care of Hygiene
Always use a dry and clean spoon when removing the pickle. A wet spoon or hands can introduce bacteria into the pickle, causing it to spoil quickly. If removing the pickle manually, ensure your hands are completely clean and dry.
Exposing it to sunlight is beneficial.
Exposing homemade pickles to sunlight from time to time is essential. Exposing them to sunlight for 3-4 hours once a week removes moisture from the pickle and increases its shelf life. Remember to close the jar lid tightly after exposing it to sunlight.
The Right Balance of Salt and Spices
Salt and spices in pickles not only enhance the flavour but also prevent spoilage. Salt acts as a preservative, so it’s important to maintain the correct quantity. Spices like turmeric, fenugreek, mustard and asafoetida also keep the pickle safe for a long time.
