The biggest reasons for mango pickle spoiling quickly are wrong storage, moisture and salt-oil imbalance. By adopting these 5 easy tips, you can keep pickles fresh, tasty and safe from mold for a long time.
Ways to preserve mango pickle for a long time.
Mango Pickle Tips: Mango pickle is prepared in every house in summer, but sometimes due to some small mistakes, the pickle gets moldy or its taste gets spoiled. If you want your mango pickle to remain fresh, crisp and tasty for years, then it is very important to keep 5 important things in mind while making pickle.
What kind of mango to choose for pickle?
Always choose raw, hard and blemish-free mangoes for making pickles. Overripe or soft mangoes can affect the quality of the pickle. Good mangoes are the first condition for the longevity of the pickle.
Why does pickle spoil due to moisture?
The biggest reason for spoilage of pickles is moisture. After cutting the mangoes, let them dry thoroughly. Spices, utensils and spoons should also be completely dry. Even a little moisture can cause mold.
Right balance of salt and spices
Salt is considered a natural preservative of pickles. If there is less salt, the pickle may spoil quickly. Similarly, spices like turmeric, fenugreek, fennel and mustard not only enhance the taste but also help in keeping the pickle safe.
Why is mustard oil important?
Mustard oil is generally used in mango pickle. The amount of oil should be such that the pickle is completely immersed in it. Oil protects the pickle from air and moisture, thereby increasing its shelf life.
Right way to store pickles
Always store pickle in clean and dry glass jars. Use the jar only after drying it thoroughly in the sun. While taking out the pickle, always use a dry spoon and keep the lid of the jar tightly closed.
Extra tips to preserve pickles for years
- Expose the pickles to sunlight from time to time.
- Avoid touching the pickle with wet hands.
- Keep the jar in a cool and dry place.
- If the quantity of oil seems less then you can add oil as per requirement.
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