Indian Pickle
Frederic P. Miller, Agnes F. Vandome, John McBrewster
Indian pickles consist of a large variety of pickled fruits and vegetables which are marinated in oil or lemon juice and different Indian spices and salt. Some regions also specialize in pickling meats and fish. Pickled items include mango, lemon, lime, cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, Indian gooseberry, garlic, green or red chili peppers, kohlrabi, gunda, kerda, zimikand, karonda, karela, jackfruit, mushroom, eggplant, and turnip. Homemade pickles are prepared in the summer and kept in the sun during daytime for at least three weeks before use. They are stored in porcelain or glass jars with airtight lids. The acidic nature of the marinade retards bacterial growth, and oil...
ISBN: 978-6-1306-5793-2
Издательство:
Книга по требованию
Дата выхода: июль 2011