Traditional and modern methods of making Indian pickles

Traditional methods:

Sun-drying method: In this method, the raw fruits or vegetables are sliced and then sun-dried for a few hours. The dried pieces are then mixed with spices and oil and stored in a jar. The heat and oil helps preserve the pickles for a long time.

Oil and vinegar method: This method involves mixing sliced fruits or vegetables with spices and oil, and then adding vinegar or lemon juice. The mixture is then stored in a jar and left to ferment for several days. This method gives the pickles a tangy and sour taste.

Salt and lime juice method: In this method, the sliced fruits or vegetables are mixed with salt and lime juice, and then left to ferment for a few days. This method gives the pickles a sour and spicy taste.

Modern methods:

Quick pickle method: This method involves using a brine of vinegar, water, and salt to pickle the fruits or vegetables. The brine is boiled and then poured over the sliced produce and spices. The mixture is then left to cool and stored in a jar. This method allows for pickling in a shorter time span.

Refrigerator method: In this method, the sliced fruits or vegetables are mixed with spices and vinegar, and then stored in a jar in the refrigerator. This method does not involve any heating or fermenting, and the pickles can be consumed after a few days of refrigeration.

The traditional methods of making Indian pickles involve longer fermentation times, with the use of sun-drying, oil and vinegar, and salt and lime juice methods.

On the other hand, modern methods such as the quick pickle and refrigerator method offer quicker and more convenient ways to make pickles while still maintaining the traditional flavors.

Regardless of the method used, Indian pickles remain a staple in Indian cuisine and are enjoyed for their bold flavors and unique textures. They add a tangy and spicy kick to any dish and are versatile enough to be paired with almost any meal.