Pickling or brining has been part of our cuisine and culture for ages. The first form of pickle is probably the cucumbers in salt and chillies that were taken from India to Tigris around 4000 years ago. Often touted as the favourite dishes of Napolean and Queen Elizabeth of England, pickle is mostly enjoyed as a side dish. Health experts say that pickles have many amazing health benefits. Lots of good bacteria are grown in pickles that are stored longer. These bacteria could destroy the microorganisms that are seen in the gut. Besides, pickle helps with better iron absorption and is great for anaemia. The presence of salt is what gives pickles its unique taste. Meanwhile, the variety of ingredients adds to the nutritional value of the pickle. There was a time when only mangoes, lime and garlic were pickled. But now, pickles can be made using any ingredient. Fish and meat pickles are extremely tasty and popular among non-vegetarians.
Onam pickles
The most popular pickles for Onam are those made with lemon, mango, amla, bitter gourd, and beetroot. Each is prepared in numerous different ways, and they taste delicious with Onam sadya. With the onset of numerous social media pages that bring back age-old, forgotten recipes, many are giving a hand at preparing them, too, to give their Onam sadya a vintage feel. However, pickles can also affect your health if due care is not taken.
How to have them right for Onam?
Pickles are great as a side dish when enjoyed in tiny quantities. However, it could become a problem if you are a pickle addict who prefers having them on your plates for breakfast, lunch and dinner. Some even add ingredients like Ajinomoto in pickles to increase their shelf life. Ulcers and constipation are some of the health problems caused by overconsumption of pickles. Meanwhile, doctors say that some ingredients that are added to store-bought pickles could cause serious health diseases like cancer. Here are a few tips on how to eat pickles right for this Onam.
1) Ensure your basic ingredients, fruits, vegetables, and spices are fresh and high-quality.
2) Use salt, but avoid overusing it. If you like a touch of sweetness in your pickles, opt for natural sweeteners like jaggery.
3) Ensure the jars, spoons and utensils used to prepare and store the pickle are clean, sterilized and dry to prevent contamination and spoilage.
4) Make sure you store them in refrigerator or air-tight containers away from light.
