Pickles are an important part of Indian meal.Indian Pickle recipes are simple and can be prepared at home and can be preserved for months. Pickles can be eaten with or after a meal. Indian pickles are generally pickled with oil, vinegar, lemon juice or water. The commonly used foods that are pickled are –mangoes, gooseberries and lemons. Amla pickle or Indian gooseberry pickle is popular pickle in South Asia and India. Gooseberries are a source of vitamin C, vitamin A, calcium and phosphorus. It is prepared by pressure cooking them and seasoned with mustard by heating oil. The gooseberries and other ingredients are added later. It can be refrigerated and used for 15 days. Assorted pickles also known as Mixed Pickles also available commercially are prepared by boiling all the vegetables and cooking with the marinated ingredients together. Garlic pickle is popular in Andhra Pradesh. A wonderful source of dietary manganese the peeled garlic pods are mixed with mustard seeds with jaggery and a pinch of salt. Other foods that can be pickled are – cabbage, cauliflower, carrot, french beans, onion, radishes, gherkins, celery, garlic and otherfoods.
PICKLED WINTER VEGETABLES