Have you seen pickled vegetables and fruits in small tea shops or in beach side shops? Nowadays it can be seen in almost all Kerala restaurants in Dubai. In different glass jars, there will be gooseberries, carrot, mango etc. The sight itself makes you drool, so i wanted to try it at home.
I have tried pineapple and gooseberry. The sweetness and tangy flavour of pineapple makes the most favourite pickled fruits among others. Remove the skin and the outside black thorns like part from pineapple. Also remove the center hard core. Same procedure you can use for mangoes, carrots and cucumbers.
- Pineapple – 1 small, cut into thin slices
- Green Chilly – 3, slitted
- Water – 3 cups
- Vinegar – 1/2 cup
- Place the pineapple slices in a wide glass jar and keep the green chilies inside this.
- Boil water in a pan and add vinegar and salt. Let it boil for another 10 minutes.
- When the water becomes cool, pour it in the jar. Keep it for 3-4 days and use.
- Always use ripe, sweet pineapple
- Bird’s eye chili suits well for this pickled fruits. So replace green chili with bird’s eye chili / ‘Kanthari‘
- For the gooseberries make 3-4 slits in it to absorb the salt and vinegar. Also you can steam the gooseberries before pickling.