Usually, in the presence of water or air in the sour fruits, the fungus develops and destroys the natural taste and religion of the fruit. Almost all kinds of sour fruits are preserved through sweet and spicy pickles or marmalade. It can be preserved for long periods of time if you can protect against fungus. By using some methods, foods can easily be protected from this. Here are some useful tips to keep pickles fungus free.
We don’t add any water to the pickles but how it comes?
The fungus is found in home-made pickles at different times, due to the fact that the water is in it. Maybe the water originates from where it has come because we use oil to conduct. In fact, when the mustard oil is collected from mustard, water is used in it, after which it is filtered and after some time the water goes away. Therefore, it is very important to take the oil in a pan and heat it to protect the stew from the fungus.
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Here are some important tips to keep pickles fungus-free:
#Salt and oil act as a preservative in pickles. The oil layer floating above the pickle blocks the moisture from the outside makes any contact with the pickle.
# Acids and sodium benzoate keep pickles good for a long time. Controller: Condiments made from salt, sugar, vinegar or vinegar, spices, etc. remain good for several years.
# The use of water quickly grows fungus. Do not stir with hands, use a spoon. When taking from the pickles, be careful not to have water in the spoon.
# A Glass jar is good for pickles.
# Occasionally it is good to keep it in the sun for hours.
# If the oil level is low, and you are thinking to add some extra oil in it, then heat the mustard oil at first. Coo it completely and add to the pickles jar.
# Fill the pickles in a big jar and refrigerate it. Take some small proportion into a small jar. And use the small jar whenever you want to taste. Thus the small jar gets exhausted before absorbing much moisture, and the other jars in the refrigerator remain fresh for a long time as they are not exposed to moisture.
#Some people use three main ingredients to keep their pickles fresh- Salt, Vinegar, and boiled and cooled mustard oil.
More tips to keep your pickles fungus-free:
# Salt and oil acts like s preservative in the pickles. The oil layer floating above the pickles helps to block the moisture from any contact with the pickles.
# if possible keep the amount of chilly very high. This will work as a preservative.
# Keep the pickle highly salty, keep the solution saltier than it’s needed. The amount of salt will decrease over time as the pickle absorbs some of it.
# If you are using mangoes, olives and any other sour fruits then keep them in the sun for one or two days. Mix some garlic paste, salt, red chili powder, and turmeric powder and dry it as there is no moisture.
# If the green mangoes are kept in lime water, then the mango does not break during the preparation.
# The lack of space to keep there in the sunshine, they can safely keep in the deep freezer. If you put the chutney in this way it will not be wasted. If you do not give vinegar or sodium benzoate in the pickles, it will also run. But for Kashmiri pickles, vinegar is given to taste.
# Put the pickles in the jar and sink it with cold mustard oil. Lightly shake the jar so that there is no air inside it. Keep it in the sun for 15 days and this will make your pickles fungus free for a long time.
Here is a simple technique to keep the pickles fungus-free:
At first, take a lump of small coal and put it on your gas stove, and burn for a few minutes. Sprinkle a few grains of asafoetida (Hing) on the burning coal. Now take an empty glass jar and invert the jar on the coal. Keep it for a few minutes. Add the pickles and this will keep the pickles fungus free.
How do I use the leftover oil from a mango pickle?
Never put back the oil in the pickles jar. You can easily use these spices and oil in another cooking. You can prepare achari gobi, achari alu, paratha, achari chicken, and many more. Or you can use that oil with mayonnaise to make achari dip for your evening snacks.
What to do with the leftover pickle juice?
This juice is basically vinegar, so you can use it for any vegetables or fruits you want to ferment and pickle, or any of the other things you use vinegar for.
You can use this as a salad dressing. But the wise thing will be that, add more cucumber or amla, berries and also add salt and spices as needed. You can do the same thing with the leftover pickles oil. You can add super thin onions, finely shredded cabbage, a little hot sauce, thinly sliced peppers, garlic, ginger whatever
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