My friend and I have been discussing mango pickle. The pickling bug has hit her and she thinks I would know more about it – I don’t – because I am from avakaya land and she is sure I have made it myself. My shame at failing at pickling is proportionate to its legendary long shelf life —the humiliation of flopping two years in a row has not left me. Nor has the pickle bug. All this messaging with my friend is tempting me even more, but I have told her I am resisting.
Preserving summer in a jar is easier said than done. Look at the amount of advice available. The juiciest mangoes are the best. Look for fibrous ones. Wipe, air-dry. Sun-dry everything. Get the smallest mustard seeds. The big seeds make the best mustard powder. Roast. Don’t roast. Powder. Don’t buy from the store. Ensure the cleanest, driest hands, utensils, and accessories. Soak, dry, cut, dry. Mix oil and spices using hands, not ladles. Add salt. Don’t add too much salt, you can always add it later. Rest (the pickle, not you) for three days. Stir once each day. Leave it alone for four days.
In the absence of omniscient and cherished grandmothers, like all modern women, I turned to YouTube.
