Pickle tickles our tongue!!!!

 

Our meal is incomplete without a spoonful of the sweet, sour, highly spiced, and mouth-watering pickles assembled in huge ceramic jars. We would have consumed many pickles made of lemon, amla, mango, tomato etc.

Have you ever thought of the types, processes, health benefits and science behind this tasty recipe?

This article gives some details of the above.

The process behind this recipe is termed as pickling. The word “pickle” has originated from a Dutch word ‘pekel’ or northern German ‘pókel’ meaning “salt” or “brine,” two components that are essential in the pickling process.

Pickling is the process of addition of salt, chilli, oil and other ingredients to the desired raw material which is a vegetable or meat, it is heated or fermented, filled in containers packed and sealed. This process provides an environment for the growth of some good bacteria that imparts a flavour and no unhealthy bacteria can survive increasing the shelf life of the product. Once preserved, the preserved food won’t want refrigeration, and then it travels well, creating it ideal for long-distance journeys.Pickles can be fermented and unfermented.

Fermented pickles are made by addition of salt or brine to the raw material and recipe is prepared.  After preparation it is allowed to ferment, then oil and spices are added and it is filled, packed and sealed. Sometimes sugar, lactic acid and vinegar is used.

Unfermented pickles are made by addition of salt, vinegar, spices to the raw material. After that the preparation is heated. The prepared pickle is filled into containers, packed and sealed. Sometimes sugar is also used.

Pickling of meat

The ingredients used in pickling solution for meat include sodium chloride, sugar, citric acid or vinegar. Various methods of pickling are used to preserve meat. The meat may be mixed with dry ingredients; it may be soaked in pickling solution; pickling solution may be pumped or injected into the flesh; or a combination of these methods may be used. Sometimes it is also heated as vegetables.

How does a pickle taste?

It can be sweet, sour, spicy, tangy based on the ingredients added to it.

History of pickling

 As the process of pickling increases the shelf life it has been used by sailors and travellers to preserve their foods. It has been believed by the archeologists and anthropologists that pickles originated in Mesopotamia. Cucumbers which were originated in India over 4000 years ago were carried to the Middle East, Europe, and North America. There is a fact that Napoleon who was such a huge fan of pickles offered a hefty prize to whom ever in his armies developed a way to safely preserve them. Other than cucumbers in many countries around the world the art of pickling was tried with a variety of fruits, vegetables, fish, meats and even eggs.

Pickles in India

Pickles are known by various names across India; Uppinakaayi in Kannada, Pachadi in Telgu, Urukai in Tamil, Uppillittuthu in Malayalam, Loncha in Marathi, Athanu in Gujarati and Achar in Hindi. They are consumed with rice, roti, parathas, etc. Consumers are confused to choose the best among thousands of pickle options available in Indian market because every company comes up with new flavours and ingredients. Here are the most popular types of pickles in India.

Lime pickles are indeed a delicacy for those who love sour taste. Mango pickles are made by marinating uncooked mangoes with salt, turmeric powder and allowed to settle for a day or two. It is also fermented with mustard oil or made into sweet chutney style pickle. Carrot Pickle is highly spiced, warm, and slightly tangy due to the addition of lemon juice. Tomato Pickles made with tasty tomatoes along with mustard powder and Indian masalas impart tangy flavour. Different vegetables like cabbage, capsicum, cucumber, mushroom, eggplant along with chili powder, and turmeric are used to make mixed vegetable pickles. Green chili pickles offers hot and spicy taste. Raw Amla pickles impart a blend of sweet and salty flavour that remains on the tongue even after consumption. In addition to these garlic, onion, cucumber pickles are also consumed. Meat pickles are usually made by marinating boiled mutton cubes with Indian masalas.  Some other meat sources like chicken, pork, beef are also pickled.

Fish Pickles are made using different kinds of fishes. They are usually made by frying the small pieces of fishes and then mixed with ginger garlic paste and different spices. These are made in the coastal regions of India inclusive of Tamil Nadu, Kerala and Andhra Pradesh.  Pickles are also made from prawns, squid etc

Pickling around the world

Based on the raw materials that is available locally every country and cuisine has it’s beloved pickle. The English use vinegar, sugar and spice for creating sweet pickles upon their arrival to the New World. The various forms of lacto-fermented cabbage known as sauerkraut has been introduced by Eastern Europeans.  Some type pickles from peppers to olives or even lemons are served along with every meal in the Middle East. Kimchi, a napa cabbage with a fermented chili paste known as gochuchang made from the Korean pepper, Gochugaru are made by Koreans.Umeboshi is a pickle made from plums in Japan. Giardiniera a condiment made of pickled peppers, celery, cauliflower and carrots is consumed by Italians.

Health benefits of Pickles:

Pickles are not recommended for people with high blood pressure or cardiovascular health issues as it contains salt in large amounts. As the pickling process favours the growth of beneficial bacteria it acts as probiotics. These bacteria may prevent yeast infections, help with diarrhea and constipation. Probiotics reduces the symptoms of depression and anxiety, manage diabetes, prevents or treats allergies, reduces urinary tract infections, lowers the risk of some cancers, such as colon cancer. Other health benefits offered by pickles include restoring electrolyte balance for those who suffer from dehydration or fever; treating muscle cramps; controlling blood sugar; providing antioxidants.

To conclude about pickles, it cannot cure a serious medical complication but apart from being a preservation technique it gives an appealing taste and some health benefits to us.