Most hearty meals needs something zingy and spicy to go with them. I don’t know about you but I for sure need my chutneys and pickles to add that kick to every bite.

Pickle making is an ancient tradition in India which has been carried over generations. When I was a kid, it was a common sight in India to find big glass jars filled with freshly made pickles basking on a sunny window sill or the roof top. I love this sun cured flavour the most. It really does develop the flavour of the fruits and vegetables used. Spicy green chilli pickles, mango pickles tossed with fenugreek and mustard seeds, bright yellow cauliflower pickles – you name it! Yummm.

Over the years, however, the art of pickle making at home is gradually fading with mass produced varieties readily available in the stores these days. But, they miserably fail to match up to the rustic flavours characteristic of home-made pickles.

Also, if like me, you live in a country where the sun is a luxury, you will soon starting discovering alternatives. So, when I moved to London, I quickly discovered fermented pickles and instantly fell in love with those too. The Middle Eastern shops are full of them and I am one of those who always ends up asking for more of those fermented chillies with my kebabs.

There are many different ratios and flavourings used for quick pickles. Try all kinds of vegetables; combine them in one jar or separate ones. Here’s one such recipe for a delicious, crunchy and tangy pickle.

Ingredients (amounts depend on size of jar used)
  • Chillies
  • Carrots, cut into batons
  • Garlic pods
  • Cucumber, cut into batons
  • Cabbage, roughly chopped into chunks

Pickling Solution (will vary based on size of the jar used)
  • Apple cider vinegar
  • Boiled Water
  • Sugar (optional)
  • Salt

  1. Start placing your chopped vegetables into the air tight jar.
  2. Stack them in a way that packs the jar tightly.
  3. Now pour the vinegar in till it fills about ¼ of the jar.
  4. Fill the remaining ¾ space with the boiled water.
  5. Add salt to taste. I added a little less than 1 teaspoon.
  6. If you want it to be a little sweet, then add the sugar. I did not add any sugar to this one.
  7. Shake the jar and close the lid.               
  8. Allow it to sit at room temperature for about 5-7 days.
  9. The vegetables will change colour slowly as they ferment.
  10. Eat straight out of the bottle!