The Wonderful World of Pickles: A Global Flavor Adventure! (Blog-1)

From tangy and crisp to sweet and spicy, pickles are a beloved culinary tradition across the globe. These humble fermented or preserved delights add a burst of flavor to any meal and are a fantastic way to enjoy seasonal produce year-round. Join us on a journey through the delicious world of pickles, with recipes for some of our absolute favorites!

1. Polish Ogórki Kiszone: The Quintessential Dill Pickle

If you've ever had a true Polish dill pickle, you know there's nothing quite like it. These naturally fermented cucumbers are tangy, slightly effervescent, and bursting with the flavors of garlic and dill. Perfect on their own, with a sandwich, or alongside a hearty Polish meal.

Ingredients:

• 1 kg pickling cucumbers (Kirby or similar, preferably small to medium-sized)

• 4-5 cloves garlic, peeled

• A few sprigs of fresh dill (with flowers or seeds if possible)

• 1-2 horseradish leaves (optional, but highly recommended for crispness)

• 1-2 small pieces of horseradish root, peeled (optional)

• 1 liter filtered water

• 1-2 tablespoons non-iodized salt (sea salt or pickling salt)

• Optional: 1/2 teaspoon black peppercorns, 1/2 teaspoon mustard seeds

Instructions:

1. Prepare Cucumbers: Wash the cucumbers thoroughly. You can trim the blossom end (the end opposite the stem) for extra crispness.

2. Sterilize Jar: Sterilize a 2-liter glass jar (or two 1-liter jars) by washing it with hot soapy water and rinsing well with clean water.

3. Layer Aromatics: At the bottom of the jar, place half of the garlic, dill, horseradish leaves, horseradish root, peppercorns, and mustard seeds (if using).

4. Pack Cucumbers: Tightly pack the cucumbers vertically into the jar. Try to fit as many as you can without crushing them.

5. Add Remaining Aromatics: Place the remaining garlic, dill, horseradish leaves, and horseradish root on top of the cucumbers.

6. Make Brine: In a separate bowl, dissolve the salt in the liter of filtered water. Stir until fully dissolved.

7. Pour Brine: Carefully pour the brine over the cucumbers, ensuring they are completely submerged. If the cucumbers float, you can use a fermentation weight or a small clean plate to keep them under the brine.

8. Ferment: Loosely cover the jar with a lid (don't seal tightly, as gases will need to escape) or a clean cloth secured with a rubber band. Place the jar in a cool, dark place (room temperature is fine, but avoid direct sunlight).

9. Monitor Fermentation: Over the next few days, you'll see bubbles forming, and the brine may become cloudy – this is a good sign of fermentation! Taste the pickles after 3-5 days. If you prefer a more sour pickle, let them ferment longer (up to 7-10 days).

10. Store: Once they reach your desired tanginess, transfer the pickles to the refrigerator. They will continue to ferment slowly but will last for several weeks, if not months.

    
    

2. Indian Gujarati Style Mango Pickle (Aam Chunda)

This sweet, sour, and spicy mango pickle, known as Aam Chunda, is a staple in many Gujarati households. It's a fantastic accompaniment to rotis, parathas, or just about any Indian meal. The traditional method involves sun-drying, but we'll provide a stovetop version for convenience.

Ingredients:

• 2 large raw green mangoes (sour variety), peeled and grated or finely chopped

• 1 cup sugar

• 1/2 cup jaggery (or an additional 1/2 cup sugar)

• 2 tablespoons red chili powder (adjust to your spice preference)

• 1 tablespoon fenugreek seeds (methi dana), lightly roasted and coarsely ground

• 1 tablespoon fennel seeds (saunf), lightly roasted and coarsely ground

• 1 teaspoon turmeric powder

• 1/2 teaspoon asafoetida (hing)

• 1/4 cup oil (any neutral oil)

• 1/2 teaspoon nigella seeds (kalonji)

• Salt to taste

Instructions:

1. Prepare Mangoes: Wash and peel the raw green mangoes. Grate them using a coarse grater, or finely chop them into small pieces.

2. Combine Ingredients: In a large, heavy-bottomed pan, combine the grated mangoes, sugar, jaggery (if using), red chili powder, fenugreek powder, fennel powder, turmeric powder, and salt.

3. Cook: Place the pan over medium-low heat. Stir continuously until the sugar and jaggery dissolve and the mixture starts to simmer.

4. Simmer and Thicken: Continue to cook on low heat, stirring occasionally, until the mixture thickens and reaches a jam-like consistency. This can take anywhere from 20-40 minutes, depending on the mangoes and your heat. The mango pieces should become translucent.

5. Temper Spices: In a small pan, heat the mustard oil. Once hot, add the nigella seeds and asafoetida. Sauté for a few seconds until fragrant.

6. Add Tempering: Pour the hot tempering over the cooked mango mixture and mix well.

7. Cool and Store: Let the pickle cool completely. Once cooled, transfer it to a clean, sterilized glass jar. Store in a cool, dry place. Aam Chunda improves with age and can last for several months.

   
   

3. Kerala Style Pineapple Pickle (Nadan Ananas Achar)

A delightful departure from savory pickles, this Kerala-style pineapple pickle offers a unique blend of sweet, spicy, and tangy flavors. It's a wonderful accompaniment to rice, curries, or even as a standalone snack.

Ingredients:

• 1 medium ripe but firm pineapple, peeled, cored, and cut into small cubes

• 2 tablespoons ginger, finely chopped

• 2 tablespoons garlic, finely chopped

• 2-3 green chilies, slit lengthwise (adjust to your spice preference)

• 1 sprig curry leaves

• 1/4 cup vinegar (white vinegar or apple cider vinegar)

• 2 tablespoons red chili powder

• 1 teaspoon turmeric powder

• 1/2 teaspoon fenugreek powder

• 1/4 teaspoon asafoetida (hing)

• 2-3 tablespoons sugar (adjust to the sweetness of your pineapple)

• Salt to taste

• 3-4 tablespoons coconut oil (or any neutral oil)

• 1 teaspoon mustard seeds

Instructions:

1. Sauté Aromatics: Heat coconut oil in a pan. Add mustard seeds and let them splutter. Then add ginger, garlic, green chilies, and curry leaves. Sauté until the raw smell disappears and they turn lightly golden.

2. Add Spices: Reduce heat to low. Add red chili powder, turmeric powder, fenugreek powder, and asafoetida. Sauté for a minute until fragrant, being careful not to burn the spices.

3. Add Pineapple: Add the pineapple cubes to the pan and mix well with the spices. Sauté for 3-5 minutes until the pineapple starts to soften slightly.

4. Add Liquids and Seasoning: Pour in the vinegar, add sugar and salt to taste. Mix well and bring to a gentle simmer.

5. Cook and Thicken: Continue to cook on low heat for 5-7 minutes, stirring occasionally, until the sauce thickens and coats the pineapple. The pineapple should still retain some of its bite.

6. Cool and Store: Remove from heat and let the pickle cool completely. Transfer to a clean, sterilized glass jar. Store in the refrigerator. This pickle tastes even better the next day.

   
   
   
   

4. Japanese Pickled Daikon (Takuan)

This vibrant yellow pickle is a common sight in Japanese cuisine, often served with rice or as part of a bento box. Takuan offers a refreshing crunch and a subtle tang that cleanses the palate.

Ingredients:

• 1 large daikon radish (about 500g), peeled

• 1/2 cup rice vinegar

• 1/4 cup sugar

• 1 teaspoon salt

• 1/2 teaspoon turmeric powder (for color)

• Optional: a small piece of kombu (dried kelp) for umami

Instructions:

1. Prepare Daikon: Cut the peeled daikon into rounds, or into sticks about 1/2 inch thick.

2. Brine Daikon (Optional): For a crispier pickle, you can lightly salt the daikon for 30 minutes to an hour, then rinse and pat dry. This draws out some moisture.

3. Make Pickling Liquid: In a saucepan, combine rice vinegar, sugar, salt, and turmeric powder. Heat gently, stirring until sugar and salt are dissolved. If using kombu, add it to the liquid. Let the liquid cool completely.

4. Pack Daikon: Place the daikon pieces into a clean, sterilized glass jar.

5. Pour Liquid: Pour the cooled pickling liquid over the daikon, ensuring all pieces are submerged. If using kombu, make sure it's in the jar.

6. Refrigerate: Seal the jar and refrigerate for at least 24 hours before serving. The longer it sits, the more flavorful it becomes. Takuan can be stored in the refrigerator for several weeks.

5. Quick Pickled Red Onions

These vibrant, tangy, and slightly sweet pickled red onions are incredibly versatile. They add a pop of color and flavor to tacos, salads, sandwiches, burgers, or even scrambled eggs!

Ingredients:

• 1 large red onion, thinly sliced

• 1 cup hot water

• 1/2 cup apple cider vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

• Optional: 1/2 teaspoon black peppercorns, 1-2 bay leaves, a pinch of red pepper flakes

Instructions:

1. Prepare Onion: Thinly slice the red onion using a mandoline or a sharp knife.

2. Pack Jar: Place the sliced red onion into a clean, heat-proof glass jar. If using optional spices, add them to the jar as well.

3. Make Brine: In a separate bowl or measuring cup, combine the hot water, apple cider vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved.

4. Pour Brine: Pour the hot brine over the red onions in the jar, ensuring they are fully submerged.

5. Cool and Store: Let the jar cool to room temperature. Once cooled, seal the jar and refrigerate. The pickled onions will be ready to eat in about 30 minutes, but they are best after a few hours or overnight. They will keep in the refrigerator for up to 2-3 weeks.

Pickling is a fantastic way to preserve flavors and explore diverse culinary traditions. Don't be afraid to experiment with different vegetables, spices, and brines to create your own unique pickled masterpieces.

Happy pickling!