Storage of food items remains an issue during monsoon. High humidity and moisture in the air during monsoon often spoil food items. Pickles get spoiled quickly during rainy days. Generally, pickles are prepared to store it for a longer period. However, the humidity and moisture in air due to the weather change during rainy days often spoil the pickles.
Here are a few simple tips which can help you to increase the shelf life of pickles.
Using glass jars
Glass jars are most desirable in this season. Pickles kept in plastic bags or containers can spoil easily. To increase the shelf life of food items, it is necessary to store them in tightly packed containers. Even if you keep the container in sunlight, the moisture in air would not affect the pickle when you store it in glass jars. The outer layering of the glass container gets warm in sunlight, it does not allow the moisture to accumulate inside. This helps to preserve pickles.
Combination of oil and salt
Many people while making pickles at home tend to reduce oil quantity. On normal days, that might sound good for a fitness freak. But during monsoon, it is necessary to add salt and oil in extra quantity. The combination of salt and oil works like a natural preservative which protects pickles from getting spoiled.
Hence, in such a situation, one should not fear adding extra salt and oil to the pickle mixture.
Keep away from damp places
At times, though properly packed, the pickle gets spoiled. The reason is storing the pickle in a damp or humid place. This can lead to altering the taste of the pickle. It’s necessary to store pickle jars in a dry place to increase the shelf life.
Apart from storage, follow a few other practices to increase the shelf life of pickles. Don’t leave a spoon inside the pickle jar and don’t touch the pickle jar in wet hands.
(Disclaimer: The health tips shared in this article are based on common practices and general knowledge. Readers are advised to consult a doctor before following them at home.)
Put them in an airtight container and keep the jar in a cool place for 4- 5 hours. It will help the flavours to blend well. Use plenty of oil, and always use a dry spoon to take one piece out.
Canned pickles must be refrigerated once they're opened. Putting fermented pickles in the fridge slows the process to a crawl, keeping them at your preferred flavor and crispness. Quick pickles and fresh, unprocessed pickles are made and then stored at fridge temp from day 1.
Pickles have acid (vinegar) in them. Plastics do not react with the chemicals present in the pickle and do not corrode easily. Hence, it is safe to keep pickles in plastic or glass containers to avoid reaction between the acid and the container.
The glass jars must be thoroughly washed and dried in sunlight. Use dry spoon to take pickles. you can also shift a portion of pickles to a small bottle for daily use to avoid frequent opening of the pickle jar. keeping in refrigerator also helps to prevent fungus.
Sea salt is sodium chloride. In this case, we're talking about calcium chloride! These little granules, which dilute quickly in water, are THE trick to crunchy pickles, as they prevent the enzymes from softening the pickle during lacto-fermentation.
Use canning jars or any type of jar that has a lid that will give a tight seal. Some people prefer to use plastic bowls with lids. Use pint, quart or even gallon jars. Whatever you have room for in your refrigerator will work.
You can use a hot water bath for acidic foods like pickles, but you MUST use a pressure canner for animal protein and plain or lightly salted vegetables. For a hot water bath, I use a large stock pot with a pasta insert. First, I boil the jars and lid rings, then I take them out but keep the water in the pot.
use oil, try to make sure oil is reaching the top of the pickle Or at least make sure there is oil content relatively higher than normal curry. for 250g ingredients add 6 tablespoon vinegar. salt, vinegar, closed dried tightly sealed glass lid, the oil will preserve ur pickle in refregireator.
If the jars are properly heat-processed, both homemade and commercially sealed pickles can sit unopened at room temperature for years, says Julie Laing, author of The Complete Guide to Pickling. But eating them sooner will ensure the best texture and flavor.
Look for a place that is cool and dry, it will help in increasing the shelf life of pickles. Next time you make pickles at home, follow these tips and let us know how they worked for you in the comments below.
Glass Jars are best packaging solution for storing pickles and chutney. These glass jars are FSSC-certified, microwave and dishwasher safe, chemically inert and un-reactive, retain original taste and flavor, and provide protection against oxygen and moisture.
The correct acid concentration, in the form of vinegar, is important because acid prevents the growth of Clostridium botulinum, a deadly microorganism, in quick-process pickles. If acid concentration is not sufficient, there is a danger of botulism poisoning.
They need to be stored in the specially prepared jars you preserved them in, in a cool, dry place. Making sure the jars are extremely well sterilises and lids are tight will. ensure good, long life pickles.
Salt and oil do not allow moisture and air to enter the material and hence bacteria cannot thrive on them. Therefore, pickles do not get spoiled for months together. Q.
Like most other foods, pickles should be left out on the counter for no more than two hours. Despite being preserved in brine, bacteria can still form in the pickle jar. Even in two hours, pickles' texture can start to change. Warm temperatures cause pickles to soften and lose their crunchy texture.
Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.
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