Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. Pickling began 4000 years ago using cucumbers native to India. This was used as a way to preserve food for out-of-season use and for long journeys, especially by sea. Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors. Pickling may also improve the nutritional value of food by introducing Vitamin B produced by bacteria.
Pickles are mainly made from varieties of mango, lemon, lime, tamarind and Indian gooseberry, Chili. Vegetables such as Brinjal, carrots, cauliflower, tomato, bitter gourd, green tamarind, ginger, garlic, onion, and citron are also occasionally used.
In chemical pickling, the jar and lid are first boiled in order to sterilize them. The fruits or vegetables to be pickled are then added to the jar along with brine, vinegar, or both, as well as spices, and are then allowed to ferment until the desired taste is obtained.
This is an instant Carrot Pickle which can be used for 3-4 days in refrigerator, just enjoy this damn delicious pickle with hot Paratha or Roti or with Puri. This crunchy, tangy and bit spicy carrot pickle is very perfect option when you don't have
1 cup carrot, cut into slices
2 tbsp Mustard oil
1/4 tsp Asafoetida
1/2 tsp Nigella seeds (kalonji)
1/2 tsp Fennel seeds, Coarsely Powdered
2 tsp split fenugreek seeds
2 tsp split mustard seeds
1 tsp chili powder
Salt to taste
1. Combine all the ingredients, except the oil, in a bowl and mix well. Keep aside.
2. Heat the mustard oil in a small pan, add it to the carrot mixture and mix well.
Serve immediately or keep refrigerated till use.