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How To Bottle Pickles
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How to bottle Pickles
7 ways to Bottle Indian Pickles, Achar
1. Always store pickles in glass bottles or earthenware jar. An adequate supply of jars is of course essential.
2. Use a wide-mouthed bottle, the capacity of the bottle being equal to the quantity of pickle you are making. This is because the pickle should be filled to the brim to remove any air present in the bottle. A strong glass jar fitted with a tight plastic lid is best suited for this purpose.
3. It is crucial not to allow any metal lids to come into contact with vinegar based pickles as the metal will corrode and affect the flavours.
4. All jars should be cleaned and sterilised before use. To do this, put washed, cleaned bottles in cold water and heat them along with the water. After the water starts boiling, allow it to boil for 5 minutes more. Then remove the bottles from the water and keep them upside down on a wooden plank for a few minutes.
5. Alternatively, lay the bottles on their sides in a very slow oven at 100ºC (200ºF) and leave them for about 15 minutes. Now they are sterilised.
6. Never wipe the bottles with cloth once they are sterilised. Always sterilise the bottles only on the day you are going to use them ? never earlier.
7. Transfer pickles, murabbas into sterilised jars using a clean stainless steel ladle. Always label the jars with the type of pickle and the date on which it was made.
STORAGE
Store all pickles in a cool dry place or refrigerate as specified in a recipe. Instant pickles have a short life. So use them up immediately or store them refrigerated for a few days.
Given below are some popular Indian pickles.
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