| A pickle is such a dish that is famous all around the | | | | tomatoes can also be used. The same pickle recipe |
| world. It is made from a variety of ingredients such | | | | applies to all these vegetables. The brine solution |
| as different fruits or vegetables. The spices also | | | | made from vinegar remains the same. In America, |
| change accordingly. The pickle recipes are numerous | | | | the pickle recipes are made with vinegar. However in |
| but the basic recipe remains the same. Primarily, | | | | India and other South East Asian countries, vegetable |
| cucumbers, raw mangoes, onions, carrot, limes etc | | | | oil is used in place of vinegar. |
| are used for making pickles. In India it is eaten as a | | | | Pickle recipes in India are made using raw mangoes, |
| side dish whereas in America it is an appetizer. Pickles | | | | tamarind, limes, and tomatoes along with a number |
| are mainly prepared to reserve food stuffs. Pickling | | | | of spices and most importantly vegetable oil. The |
| helps them to last longer even up to 1 or 2 years. | | | | ingredients for the pickle are as follows |
| There are a number of pickle recipes. Out of which | | | | 1. Limes (6 to 7 nos)/ raw mangoes/ carrot/ |
| the most famous ones are described below. The | | | | tomatoes/ tamarind |
| cucumber pickle is made with the following | | | | 2. salt to taste |
| ingredients; | | | | 3. vegetable oil |
| 1. 2 cups medium sized cucumbers | | | | 4. 1 tablespoon chili powder |
| 2. 1 cup onions | | | | 5. Garlic cloves (5 to 6 nos) optional |
| 3. 1 cup vinegar | | | | 6. Ginger flakes (optional) |
| 4. ¼ cup kosher salta | | | | 7. 1 tablespoon turmeric |
| 5. 1 cup water | | | | 8. 2 teaspoons powdered fenugreek |
| 6. ¾ cup sugar | | | | Wash the limes/raw mango pieces/ tamarind pieces |
| 7. ½ teaspoon mustard seeds | | | | or any other ingredient well. Slice or cut them in |
| 8. 1/2 teaspoon turmeric | | | | quarters retaining their juice. Take oil in a large |
| 9. ½ teaspoon ginger | | | | cooking pot. Add turmeric, chili powder, salt and |
| 10. ½ teaspoon celery seeds | | | | fenugreek and cook well. Seasoning should be |
| Wash the cucumbers well. Cut thin slices and jeep | | | | checked properly. Cool the mixture and then add the |
| aside. Mix well the onions, salt and cucumbers. Keep | | | | slices of the main ingredient. Mix the mixture well so |
| aside the mixture for about 1 to 2 hours. Drain off | | | | that the mixture is distributed evenly to all pieces. |
| the liquid. Cook the remaining ingredients in a large | | | | Store the pickle in sterilized jars for some time until all |
| cooking pot properly. Add cucumbers, salt and onions | | | | the ingredients settle down. After the settling period, |
| to the pot. Boil them for about 7 to 10 minutes until | | | | the pickle can be eaten off the jars. Pickle recipes |
| they are crisp and tender. Store the pickle in sterilized | | | | may not change but the ingredients do change. Every |
| jars for about a month. After a month the pickle is | | | | recipe made with a different ingredient has an equally |
| ready to eat. | | | | good taste and flavor. |
| Instead of cucumbers, onions, cauliflowers, green | | | | |