Pickle or achar has been around for approximately 4,000 years and it shouldn’t come as any surprise to learn that pickles, judging from archaeological evidence, were first invented right here in the subcontinent where, in one guise or another, they continue being a part of our daily diet.

Pickling fruit and vegetables in salt, brine (salt and water), oil or vinegar, is an ancient way of food preservation that actually increases the nutritional value of the basic ingredients which, as they ferment, introduce vitamin B, in the form of good bacteria, and this, in turn, inhibits the growth of harmful microbes in the human digestive system. The vitamin C content of pickles also tends to be very high which is an additional health benefit.

The first-ever pickles are thought to have been pickled cucumbers and, amongst other pickle-addicted historical luminaries, Cleopatra was absolutely hooked, even crediting her fabled beauty to the amount of pickles she consumed.

The ancient Greeks and Romans were pickle freaks too and — once the art of pickle-making really made itself known — it was only a matter of time before this traditional subcontinental method of food preservation went global.

Pickles are now known and enjoyed all over the world and continuing experimentation with ingredients means that, somewhere on the planet, a new variety of pickle is always in the process of being born.

Pickling fruit and vegetables is an ancient way of food preservation that actually increases the nutritional value of the basic ingredients

Here are a couple of delicious, highly nutritious, examples:

Spiced pickled oranges

Ingredients:

Enough small oranges or kumquats to fill a two-litre glass jar with an airtight lid Half teaspoon bicarbonate of soda

4 to 5 two-inch pieces of cinnamon bark/stick
6 to 8 thin slices peeled, fresh ginger
24 whole cloves
12 crushed green cardamoms
3 bay leaves
6 whole dried red chillies
1 tablespoon black peppercorns
2 and a half cups cider apple vinegar
2 and a half cups brown sugar

Method

Wash the oranges/kumquats and pierce each one two or three times with a fork. Place in a large, heavy bottomed pan (not aluminium), cover with water, add the bicarbonate, bring to boil and simmer for 15 minutes. Remove fruit from pan using a slotted spoon. Carefully pour the liquid in to a jug and keep on one side. Put fruit back in the pan, add all other ingredients, bring to boil and simmer for another 10 minutes. Remove fruit and spices from pan using a slotted spoon and carefully pack into a hot sterilised jar. Using a ladle, add the liquid from the pan to the jar until it is full and the fruit is completely submerged. If there isn’t enough liquid to do this, add in some of the original cooking liquid that was set aside. Cover with a clean, sterilised cloth until jar and contents have cooled down and then remove the cloth and close with an airtight lid. The pickle can be stored in a cool and dark place for at least four weeks, before eating. It is delicious with chicken, lamb of fish dishes and also with ice cream. It can be used for six to 12 months at least.

Pickled orange slices

Ingredients

6 medium oranges
1 teaspoon salt
2 and a half cups brown sugar
1 tablespoon honey
¾ cup apple cider vinegar
Half a cup water
6 crushed green cardamoms
12 black peppercorns
12 cloves
2 teaspoons crushed red chillies
1 teaspoon ginger powder
1 teaspoon coriander powder

Method

Put the oranges and salt in a large pan, cover with water, bring to boil and simmer until the oranges are tender — approx 30-40 minutes. Drain the oranges and place on a wooden board to cool a little. Place all other ingredients into a heavy bottomed pan, bring to boil, stirring regularly and simmer for 10 minutes. Meanwhile, cut the oranges into thin slices, removing any pips in the process. Add the sliced oranges to the pan of simmering liquid and simmer for another 15 minutes. Remove the pan from heat. Allow to cool for five minutes before packing the orange slices and spices, into sterilised, screw-top jars, filling the jars to the brim with the liquid. Cover the top of each jar with double folded greaseproof paper and allow to fully cool before screwing on the lids. Keep for at least three to four weeks before eating. It is excellent with chicken, duck, lamb or fish and can be stored for at least six to nine months.

Published in Dawn, EOS, February 23rd, 2020