Pickling is a way of preserving vegetables and fruits. Pickling likely first originated in the Indus Valley Civilization in northwest India around 2400 BCE.
The pickles in South Asia are different to pickles in the rest of the world. Mustard, chilli powder and some fenugreek are the most commonly used spices. South Indian pickles do not use any vinegar and the preserving agent was mostly salt and oil – so anaerobic if you want to get scientific.
Growing up in India, we had a distinct “pickling” season. Mostly mangoes were pickled during the height of summer in May. I fondly remember the time when mum shopped around for the best chillies and mustard along with mangoes, the variety being specific for the type of pickle she wished to make. In addition to mangoes, there was lemon, tomato, sour greens, fresh red chillies and gooseberry later in the year to be pickled. The pungent smell of ground mustard and chilli would linger in the air for a few days with the promise of taste tests in the ensuing days.
My lemon pickle recipe is a Westernized version and I like to make it because it adds zing to the blandest food. Believe me, it is most comforting to eat lemon pickle and steamed rice when you are recovering from the flu.
10 large juicy lemons
Juice from 4 lemons
10 tablespoons salt