Recipes & Tips›The Oil Must Cover the Pickle
Pickle Care
The Oil Must Cover the Pickle
పచ్చడి మీద నూనె ఉండాలి
Avakaya is packed in sunnappu nune, mustard-seed oil. Most of the other vegetable pickles in our kitchen sit in pacchi nune, the cold-pressed oil that stays green and sharp. Either way, the oil is not a garnish. It is what keeps air off the mango, chilli, gongura or ginger.
When a jar arrives, look before you taste. The pieces should glisten. If they look dry on top, do not pour in new oil from your tin. Leave the closed jar in a cool room, then turn it slowly once so the oil that sank climbs back over the pickle. New oil from a different tin changes the taste Nanamma set.
Never top a pickle with water to “level” it. Water is how a home jar turns. A dry spoon, a short opening, and the oil back on top: that is the whole care.
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