Pickles
Pickles
Pickles are one of the favorite foods of Sri Lankan people. There are two types of pickles that famous in Sri Lankan
Sinhala pickles, also known as "Sinhala achcharu," are a traditional Sri Lankan dish made with a variety of vegetables and a blend of aromatic spices. This recipe provides a step-by-step guide to making these delicious, tangy, and spicy pickles at home.
Ingredients
Vegetables:
- 250g carrots, peeled and cut into thin strips
- 250g green beans, cut into 1-inch pieces
- 250g cauliflower, cut into small florets
- 2-3 green chilies, sliced lengthwise
- 1 medium onion, sliced thinly
- 4-5 cloves of garlic, sliced
- 1-inch piece of ginger, julienned
For the pickle solution:
- 1 cup white vinegar
- 1/2 cup water
- 1/2 cup sugar (adjust to taste)
- 1 teaspoon salt (adjust to taste)
Spices:
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon black peppercorns
- 1 teaspoon curry powder
- 2-3 pandan leaves (optional)
- 1 sprig of curry leaves
Instructions
Prepare the Vegetables:
1. Blanching: Bring a large pot of water to a boil. Add the carrots, green beans, and cauliflower. Blanch for 2-3 minutes until they are slightly softened but still crunchy.
2. Cooling: Drain the vegetables and rinse them under cold running water to stop the cooking process. Set them aside to cool completely.
Prepare the Pickle Solution:
3. Boiling: In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are fully dissolved.
4. Cooling: Once dissolved, remove the solution from heat and let it cool to room temperature.
Prepare the Spices:
5. Toasting Spices: In a large, dry pan over medium heat, toast the mustard seeds and fenugreek seeds until they become aromatic and start to pop.
6. Adding Spices: Add the turmeric powder, chili powder, black peppercorns, and curry powder. Continue to toast for an additional minute, stirring constantly to prevent burning.
7. Garlic and Ginger: Add the sliced garlic, julienned ginger, pandan leaves (if using), and curry leaves to the pan. Cook for another minute until the garlic and ginger are fragrant.
Combine Everything:
8. Mixing: In a large mixing bowl, combine the blanched vegetables, sliced onions, green chilies, and the toasted spice mixture. Toss everything together to coat the vegetables evenly with the spices.
9. Pickling Solution: Pour the cooled vinegar solution over the vegetable and spice mixture. Mix well to ensure the vegetables are fully submerged in the pickling liquid.
Marinate and Store:
10. Jarring: Transfer the pickles to sterilized jars, making sure the vegetables are completely covered by the pickling liquid. Seal the jars tightly.
11. Marinating: Let the pickles marinate in the refrigerator for at least 24 hours before consuming. The flavors will develop and intensify over time.
Fruit pickles are a delightful way to preserve seasonal fruits and enjoy their flavors with a tangy, sweet, and sometimes spicy twist. Here's a recipe to make a simple and delicious fruit pickle.
Ingredients
Fruits:
- 2 cups of mixed fruits (e.g., apples, pears, peaches, pineapples, mangoes), peeled and cut into bite-sized pieces
- 1 cup of berries (e.g., strawberries, blueberries) - optional
For the pickle brine:
- 1 cup apple cider vinegar or white vinegar
- 1/2 cup water
- 3/4 cup sugar (adjust to taste)
- 1 tablespoon salt
Spices:
- 1 cinnamon stick
- 1 teaspoon whole cloves
- 1 teaspoon allspice berries
- 1 teaspoon black peppercorns
- 1-inch piece of ginger, sliced
- 2-3 star anise (optional)
- 1-2 dried red chilies (optional, for a spicy kick)
Instructions
Prepare the Fruits:
1. Cleaning and Cutting: Wash, peel, and cut the fruits into bite-sized pieces. Berries can be left whole if using. Set the fruits aside in a large mixing bowl.
Prepare the Pickle Brine:
2. Boiling: In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are fully dissolved.
Add Spices:
3. Spice Mixture: Add the cinnamon stick, whole cloves, allspice berries, black peppercorns, sliced ginger, star anise, and dried red chilies (if using) to the boiling brine. Let it simmer for about 5 minutes to infuse the flavors.
Combine Everything:
4. Mixing: Pour the hot brine and spices over the prepared fruits in the mixing bowl. Ensure the fruits are fully submerged in the brine.
5. *Cooling*: Let the mixture cool to room temperature, stirring occasionally to evenly distribute the spices.
Marinate and Store:
6. Jarring: Transfer the fruit pickle mixture to sterilized jars, making sure the fruits are completely covered by the brine. Seal the jars tightly.
7. Marinating: Allow the fruit pickles to marinate in the refrigerator for at least 24 hours before consuming. The flavors will develop and intensify over time.
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