Exploring the Art of Brine Pickling: A Versatile Cooking Companion

Brine pickling is a versatile and traditional method of preserving vegetables and fruits using salt and water, creating a tangy and flavorful addition to various dishes. Unlike the commonly known vinegar pickling, brine pickling draws out moisture from the produce, enhancing its natural flavors and textures. This method of pickling can be adapted for a variety of ingredients, from limes and various lemon types to Indian gooseberries and raw mangoes, allowing for a wide range of flavor combinations in your culinary creations.

Brine Pickling Process

Brine pickling involves immersing fruits and vegetables in a saltwater solution. The primary ingredient in brine is water, along with salt, which is crucial for drawing out moisture and preserving the produce. This process can be used for a myriad of fruits and vegetables, from small Indian gooseberries to large limes, and even different varieties of lemons.

Ingredients for Brine Pickling

Lime/lemon/citrons of various types Indian gooseberries - both big and small varieties Raw mangoes Dill pickled cucumbers Mustard pickled cucumbers Lacto-fermented cucumbers Green guck (Boston Relish)

For the excess production from my garden and fields during the flush season, I often pickle the items using this method. It not only preserves these fruits and vegetables but also adds a unique flavor profile to my meals.

Complementary Dishes for Brine Pickled Vegetables and Fruits

Brine pickled vegetables and fruits pair exceptionally well with meats, especially chicken, mutton, and fish. These meats can be prepared in various ways, such as being deep-fried or roasted over an open flame, with additions of spices like turmeric for a stronger flavor. The pickled vegetables and fruits bring a tangy and crunchy element to these dishes, elevating the overall taste.

Meat Dishes to Serve with Brine Pickling

Mutton Chicken Fish

For these meat dishes, all-purpose rice dishes such as biryani, pulaavi, and pulao are perfect accompaniments. I also serve brine pickled vegetables and fruits with any side dish, including appalam (crispy fried vegetable fritters) and vadagam (sweet and sour vegetable snacks), without compromising the taste or quality of the meal.

Brine Cured Cucumbers and their Versatility

Brine pickling is not only limited to fruits but can also be applied to vegetables like cucumbers. Salt-cured cucumbers are quite common in our region, having a distinct and briny flavor. Other variations include dill pickled, mustard pickled, and lacto-fermented cucumbers. The salt-cured cucumbers are ideal as a side for iced vodka or liver pate, enhancing the flavors of both.

Moreover, salt-cured cucumbers are perfect with hearty meat stews, especially when accompanied by soured cream. The tangy flavor and the slight crunch of the cucumbers complement the rich and savory flavors of the stew, making for a delightful and satisfying meal.

In conclusion, brine pickling is a culinary art that not only preserves fruits and vegetables but also enhances their flavors and textures. From brine pickled cucumbers to mangoes and gooseberries, the possibilities are endless. Whether you are a seasoned cook or just starting, brine pickling offers a unique and delicious way to diversify your meals.