PICKLES AND PRESERVES

DO NOT USE ANY UNNATURAL PRESERVATIVES FOR MAKING FOOD ITEMS

As you know, pickles are favourite in Indian homes, though not recommended by doctors.

One should choose fresh firm vegetable for pickling.

It is advisable to brine the vegetable before, to remove excess water or acid, which the vegetable contains.

Mix the vegetable with table salt and keep overnight.

hrow away the water that oozes out and proceed with the recipe.

This is called dry brining. Wet brining is soaking the vegetable in brine (salt solution) over night and draining out.

It is handy to prepare brine and keep in a bottle.

Dissolve two cups of rock salt in six cups of water.

Boil, cool and strain through muslin to remove the scum.