Search Results for: Citrus fruits
aromatics and ground spices. mango and lime pickles are commonly sold in the united states, but nothing escapes pickling in india: plums and hog plums, cherries and chokecherries, sprouted fenugreek seeds, bamboo shoots, fat gooseberries, hibiscus flowers and green walnuts. cooks work with all kinds of fruits
fermentation: the fresh food is first sun-dried to get rid of excess moisture, then salted. in the warmth of the sun, bacteria digest the sucrose, producing acids that both preserve the food and prevent the growth of other, less friendly bacteria. other pickles are brined in salt water, vinegar, citrus...
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