I reviewed commonly available brands of pickles and they all use chemically manufactured preservatives - this is their way of increasing shelf life. Let’s review some contents :
⛔️INS330 : chemically manufactured citric acid
⛔️E224 : Potassium metabisulfite
⛔️INS 260 : Acetic acid (synthetic vinegar)
⛔️sodium benzoate : commonly used in most products you use from food to hair products, there are research that proves it can cause cancer
On the other hand, naturally fermented apple cider vinegar (with the mother) has so many benefits, this is also a form of naturally occurring acetic acid which will help preserve your pickle.
Recipe :
1️⃣Clean, dry and steam Amla/Gooseberry for 5 mins or until it split to become soft
2️⃣ Deseed once, add 1/2 cup organic apple cider vinegar (with the mother) and salt (pickles need more salt, I added in 2tbps and increased to taste). Leave this overnight.
3️⃣ For the tempering, 3tbps oil, pinch of methi seeds, 1/4 tsp cumin, 1 tsp mustard, 3tbsp Kashmiri chilli, 1tsp turmeric, 2 pinch pepper (helps enhance curcumin in turmeric), curry leaves - low flame so that spices don’t burn
4️⃣ Add the tempering to the gooseberry and leave for another day for best results!
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