In the first edition of Indian Home Cooking Week I promised a post on chapatis, parathas and pickles and only provided chapatis and parathas. For this edition I promised a post on pickles and here I am with a post on one pickle. But it’s a good pickle. And with some easy variations it becomes as many as three pickles—so, as you can see, I did not lie a second time. That’s just not the kind of person I am. I have also not always been the kind of person who made pickles. It always seemed a daunting proposition involving greater patience and a lower propensity to screw up and kill people with botulism than I possess. But, as with most forbidding things, it turns out that when you look into it it’s not actually very difficult.