My pickling career began late, in my late 30s, with a couple of carrot pickles whose recipes were posted on the Another Subcontinent cooking forum (R.I.P) many years ago. Later, I branched off into green chilli and lime pickle as well. I have already posted the recipe for a lime pickle from the almighty Usha’s Pickle Digest. After finally getting my hands on my own copy of that book last year, however, I’ve become an all-around pickling fool. I currently have seven home-made pickles on the go. The greatest beneficiaries are friends who get 50% of my production. It is, you see, easier in some ways to make pickles in larger quantities than smaller; and if you have as many pickles on hand as I usually do, it’s better to give a big chunk of your production away than to risk it going bad on your countertop or in your refrigerator. Continue reading
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.