Pickling is a process of preservation achieved via the use of acid or oil or both, flavoured by spices. The word pickle come from the word “Pekel” which means brine in Dutch. Generally in this process the vegetable is submerged in a salt water solution which promotes the growth of good bacteria, however technicaly this is fermentation in the presence of good bacteria. Pickling is a different process which occurs in the absense of any bacteria good or otherwise. Pickling also produces a sour taste because of the use of an acid. In India the pickling process involves use of oil and acid to prevent the bacteria or mould in addition to pungent dry spices which if looked closely at, have anti bacterial properties. The pungency, bitterness goes realy well with the sourness. The pickle matures overtime as the moisture ozooses out and mixes with the spices and gradualy cooks over a long period of time in sun light.
As for my personal pickling spice blend i use the common combination of spices used for indian pickles in addition to that i used spices that go realy well with non veg as well. All of these spices improve digestion and have strong anti bacterial properties which is necessary for the process. This blend can also be used for Achaari type dishes. For example- Achari Aloo.
Indian Pickling Spice Blend
Equipment
- Grinder
Ingredients
- 8 Red chillies Byadgi or Kashmiri
- 6 tsp mustard seed
- 5 tsp coriander seed
- 5 tsp cumin seed
- 1 and 1/2 tsp nigela seed
- 2 tsp clove
- 1 and 1/2 tsp black peppercorn
- 1 and 1/2 tsp fenugreek seed
- 6 tsp fennel seed
- 4 tsp turmeric powder
- 1/2 tsp asofoetida
- 1/2 tsp salt
- 1/2 tsp black salt
Instructions
- Dry roast all the ingridients untill fragrant. Let it cool.
- grind into a fine powder and strain. Repeat the process with the left over. Untill we get maximum amount of spice powder.
Notes
- This recipe give 140 grams of spice powder
