You love pickles with rice and rotis, and snacks as well. Usha R Munshi discovers that making them is fun, too!

Our grand-mothers and generations before that made pickles year after year with great enthusiasm. You've probably wanted to, too, but couldn't bring yourself to expend all that time and energy. The good news: It's easy! And can be quick!

The Truth About Making Pickles

Pickles are not difficult to make, nor preserve!

Essentially, there are two things to pickle making - the main ingredient (mango, lime), and the method.

These days, you have the choice of several pickle making methods. In our 'Gourmet' section, you have the slow traditional way that takes four to six weeks - the way our grandmoms would do it -- and the cheat's ways. There are also pickle masalas available in the market that you could try. Pick your style.

Next come the ingredients - again you have numerous choices.

So, ingredient, method... Next, follow the law book.

Cut And Keep

• Scrupulously, wash and dry all utensils and the ingredients!

• Sterilise the jars that you will use to store the pickles. So also the lids. For this, immerse them in boiling water and leave to simmer for a few minutes. Remove, drain and place them first upside down, then upright on a clean kitchen towel till completely dry. You can even leave them out in the sun to dry.

• Ensure that all the ingredients, containers and spoons or ladles, too, like the jars, are completely dry.

• Use only airtight jars and rustproof lids for storage. Pickles deteriorate when allowed to come in contact with the moisture in the air.

• Always use glass, porcelain or china jars for storing pickles. Even plastic serves fine. Avoid stainless steel, brass and aluminium storage jars, as they react with the ingredients.

• Make sure the fruits and vegetables are neither too raw nor overripe, in which case your pickles will go bad.

• While mixing oil, spices, and other ingredients, use only wooden spoons or ladles. Stainless steel may be used for very brief periods.