This Mumbai chef says pickling is an effective way of curing food

For chef Tejashwi Muppidi at Powai's Summer Garden, if there's one cooking technique that will never go out of fashion, it's pickling. A method she picked up from her mother, Muppidi has been practising it at her Powai home for as long as she can remember. "It is one of the oldest method of curing food, dating back to the world's oldest civilization Mesopotamia, where pickled cucumber seem to have originated. As one of the earliest mobile foods, pickles filled the stomachs of hungry sailors and travellers, while also providing families with a source of food during the cold winter months," she says. While it might be an ancient technique, its efficacy continues to make it a viable option for food preservation. "The technique is followed right from the coldest Nordic countries to ones with warmer climes like India," she says.

Interestingly, the word pickle comes from the Dutch pekel or northern German pókel, meaning "salt" or brine (water saturated with salt.). "Brining foods in a saltwater mixture is the most important component in the pickling process. Pickles are created by immersing fresh fruits or vegetables in an acidic liquid or saltwater brine until they are no longer considered raw or vulnerable to spoilage," she says. According to Muppidi, pretty much every vegetable or fruit can be pickled. Some produce like carrots, however, may call for boiling the vegetable before pickling. Meats or fish ought to be fried first.

"The first step is to, of course, wash and clean the produce, sanitise the pickle jar with hot water. Ensure you use clean spoons, bowls or mixing equipments. This step reduces the hazards of stray bacteria interfering in your pickle mixture," she says. Muppidi normally makes it with an assortment of red onion, red onion, beetroot for a bright pink hue optional, white wine vinegar, apple cider vinegar, mustard seeds and cardamom.

"You have to place all ingredients in a clean glass jar or a plastic container and shake to combine. Once you store it in a refrigerator, it can be used for up to two months." She, however, adds that it cannot be assumed that three days of rest may suffice for a pickle. "Some vegetables may take longer to cure. For instance, radishes take long, while onions require a shorter fermentation time. Keep a lookout for colour, texture and taste." Muppidi believes it's always better to start with fresh produce that is available and in plenty in season.