Preserving in oil is an age-old and a very popular way of making homemade pickles in India. Being a tropical country with bright sun almost round the year lends enormous help in yielding good quality pickles.My grandmother used to spend most of her summer noons in making pickles from lemon or raw mangoes and during winters she switched to fresh root vegetables.They were all good and made really nice accompaniments to a meal of chapatis with veggies [flatbreads] or lentils & rice.
The slow cooking in hot sun with oil & spices played a crucial role in the taste of the pickle.Seeing my grandmother & mother making a lot of preserves,I learnt all the way. Before I move on to the recipe, I would like to share few tips on how to make your pickle taste great and last longer.
- 1.5 cups fresh cranberries
- 10-12 Thai green chillies [or jalapenos]
- 3/4 cup mustard oil [olive/sesame oil](try to use a flavored oil]
- 3 tbsp salt atleast [adjust to taste]