Easy Interesting Pickle Recipe I'deas?

Our traditional thali always has a dollop of pickle, and there is a huge variety of them to pick from. No meal is considered complete without pickles. Now, science tells us that our ancestors have been health smart, and we are actually reaping the benefits of pickles, some of which have been listed below.

Introduction About pickle

Some Easy Interesting Pickle Recipe I'deas?

They are full of good bacteria, called probiotics, which are great for our gut health.

They are loaded with multiple antioxidants, which are potent disease fighters.

They are low-calorie but have high nutrient density, Pickles deliver many essential vitamins and minerals and help fill in nutritional deficiencies.

Pickles make food, even vegetables that we don't quite like, palatable. This helps us gain the benefits of the foods we would otherwise not have eaten.

Finally, good pickles are comfort foods. They almost always have some good memories attached to them, which can help cheer people up.

Some things to keep in mind while having pickles.

The best kind of pickles are home-made, as the traditional way of making them, through fermentation, makes them naturally probiotic. Thus, when eaten.moderately (a small piece with every meal), they not only help improve digestion but also increase the good bacteria in our gut, which boost our immunity and improve the absorption of nutrients from the food we eat. With home-made pickles, one can control both the quality and quantity of ingredients, avoid poor-quality vegetables, oil and spices while keeping the salt, sugar and oil content as low as desired.

With pickles, less is more. So, make sure you eat them like a pickle and not like a sabzi. The way your nani used to. The biggest health problem with ready-made pickles available in the market is that they tend to have high oil and salt content, which can be detrimental to both our heart and blood pressure in the long run.

Health Benefits :

If you are watching your weight, it is best to stick to pickles made in brine rather than oil-based pickles, as shitair oil can add extra calories to your diet. Furthermore, if the quality of the oil is suspect, it may even add trans fats to your diet.

If you have blood pressure issues, go easy on brined pickles as well or rinse them before eating because a single serving of an average pickle can deliver 500-1,100 mg sodium-that's almost half of the recommended sodium allowance for an entire day! The high salt content may also cause bloating and water retention and even reduce calcium absorption, which can lead to low bone density.

Diabetics problem:

Diabetics must avoid sweet pickles or exercise portion control while eating them.

I believe that with the health benefits they offer, giving up pickles because you are scared of their oil or salt content is not a good idea. One should, instead, eat them in moderation. The solution may be as simple as making your own pickles at home and eating them in small portions at a time.

With this in mind, here are a few delicious pickle recipes that are also easy to make.

Andhra Cucumber Pickle:

Some Easy Interesting Pickle Recipe I'deas?

In a wide vessel, mix together 2 cups of deseeded and finely chopped cucumbers, 3 tbsp red chilli powder, 3 tbsp mustard powder and 1.5 tbsp salt. Slowly incorporate 4 tbsp sesame oil and combine till all the pieces are well-coated. Store in a covered jar and keep it in a dark, moisture-free place overnight. It will be ready to eat the next day.

Bitter Gourd Pickle:

Chop 250 gm bitter gourd into thin, long pieces. In 1 tbsp heated oil, temper a pinch of mustard seeds, 1 inch sliced ginger, 2-3 cloves of crushed garlic, 2 chopped green chillies and a few curry leaves. Add the bitter gourd to this mixture and sauté well. Sprinkle turmeric, chilli and methi powders and hing to taste. Pour 100 ml vinegar and cook for a few minutes. Season with salt to taste and 1 tsp sugar. Let it cool before storing in a container.

Rajasthani Aam Achaar:

To 500 gm peeled and chopped raw mango, add 100 gm salt, ½ tsp of hing and about ½ tsp chilli powder to taste. Mix well and store in an airtight bottle for 3 days before digging in.

Lemon Rind Pickle:

Chop the rinds of 10 lemons, sprinkle them with 1-2 tsp salt and refrigerate for 2 days. Then, add 2 tsp chilli powder, some turmeric and mix well. In 1 tbsp heated oil, add a pinch of mustard seeds, a few curry leaves, a pinch of hing, some sliced garlic and ginger and the prepared lemon rinds. Squeeze the juice of 2 lemons and about 30 gm jaggery into the mixture and stir till everything is well-coated. Switch off the gas, cool and store in a bottle.

Khajoor Achaar:

Clean, wash and remove the seeds from 250 gm dates and cut them into thin pieces. Make a syrup with 50 gm sugar and water. In a pan, with heated oil, crackle mustard seeds, sliced ginger and curry leaves. Then, add hing and turmeric, red chilli and methi powders to taste. To this, add the dates, pour in the sugar syrup and 25 gm honey. Cook for a few minutes. Cool and refrigerate.

Amla Achaar:

Steam 10 amlas for 10 minutes and then deseed them, separating them into segments. Let them cool. Heat 1 tbsp oil, add a pinch each of mustard seeds and hing. Take the pan off the heat and stir in the segmented, steamed amlas into the tadka. Then, add red chilli powder, turmeric and salt to taste and mix well. Finally, sprinkle pickle masala (dry roast mustard, methi and fennel seeds till they turn golden, then blend them to a fine powder) on top, give it one final mix and store.