Condiments are the home cook's not so secret weapon. Jars and bottles lined up in my pantry and fridge door are nodding in agreement. Added to a meal or served with a meal, pickles and sauces transform everyday food, uninspiring leftovers and plain ingredients into something you can eagerly dig into. In the traditional Maharashtrian taat (thali or platter), two condiments are a must- a chutney and a pickle. Along with a small mound of salt and a half-wedge of lemon, so you can doctor up the meal to suit your tastes.
Today in my kitchen in the US South, two types of pickles coexist in harmony- American pickles of cucumbers and other vegetables soaked in sweet/sour/salty/garlicky brine, and Indian-style pickles (achaar or lonche) which come in a breathtaking variety. Of the latter, mango pickles, mustardy green chili pickles, sweet grated mango chhunda, lemon pickles are typical favorites and I'll always have one or two store-bought varieties open in the pantry.
Pickled cucumbers are popular everywhere in the US, often served as the default side to a sandwich. In the US South, pickles are A THING. Restaurants will often serve small plates of pickled vegetables as an appetizer- not just cucumbers but carrots, okra, onions and other veggies. My daughter has been a pickle lover all her life; when she was just two years old, her breakfast every morning for several months was a fried egg with a pickled okra on the side.
We used this recipe and it worked beautifully. In fact, my daughter did all of the work of chopping cucumbers and garlic cloves and arranging them in clean jars with sprigs of fresh dill. Then we made a brine by boiling water and vinegar with some salt and a touch of sugar, and pouring cooled brine into the jars. Pop into the fridge and enjoy pickles over the next few days and weeks! We would have made this recipe again and again, but I haven't been able to find pickling cucumbers in the store.
My former coworker and good friend T came to dinner one evening and brought along a bag of home-grown jalapeños- 24 beautiful specimens, plump and jewel-like. (I love the color of jalapeños so much that I chose this exact shade of dark green when we painted an accent wall in my living room last month.) I decided to make small batches of two different pickles with this haul.
The first is the sweet kind amusingly called cowboy candy. I adapted this recipe and boiled some vinegar (a combo of apple cider vinegar and white vinegar) with sugar and spices like mustard seeds, turmeric, red chili powder, cumin-coriander. Into the syrup went slices of peppers to be cooked for a few minutes- they turn wrinkly and dull green. That's it- cool and refrigerate. The sweet-spicy peppers are a great addition to many dishes like sandwiches and tacos.
|Cowboy candy- jalapeno slices added|
to pickling syrup to be boiled
|Cowboy candy atop deviled eggs|
- 1 tsp. cumin seeds
- 2 tsp. mustard seeds
- 1 tsp. coriander seeds
- 1/2 tsp. fenugreek seeds (methi)
- 1 tsp. fennel seeds (saunf)
- 1/2 tsp. carom seeds (ajwain)
- Slice the jalapeño peppers and place them in a large bowl
- Add the pickling spice mix, 1 tsp. turmeric, 1/2-1 tbsp. salt (to taste) and mix together
- Add the lemon-vinegar mix and cooled oil and toss everything together
- Spoon into a clean jar
- Let it sit at room temperature for several hours, then refrigerate and enjoy over the next month
|My second batch of achar made just this afternoon- |
about twice the quantity in the recipe
Are you a pickle lover? Have you made pickles at home?