1. Always store pickles in glass bottles or earthenware jar. An adequate supply of jars is of course essential.

2. Use wide mouth bottle, the capacity of the bottle being equal to the quantity of pickle you are making. This is because the pickle should be filled to the brim to remove any air present in the bottle. A strong glass jar fitted with a tight plastic lid is best suited for this purpose.

3. It is crucial not to allow any metal lids to come into contact with vinegar based pickles as the metal will corrode and affect the flavours.

4. All jars should be cleaned and sterilised before use. To do this, put washed, cleaned bottles in cold water and heat them along with the water. After the water starts boiling, allow it to boil for 5 minutes more. Then remove the bottles from the water and keep them upside down on a wooden plank for a few minutes.

5. Alternatively, lay the bottles on their sides in a very slow oven at 100ºC (200ºF) and leave them for about 15 minutes. Now they are sterilised.

6. Never wipe the bottles with cloth once they are sterilised. Always sterilise the bottles only on the day you are going to use them ? never earlier.

7. Transfer pickles, murabbas into sterilised jars using a clean stainless steel ladle. Always label the jars with the type of pickle and the date on which it was made.

STORAGE

Store all pickles in a cool dry place or refrigerate as specified in a recipe. Instant pickles have a short life. So use them up immediately or store them refrigerated for a few days.

More tips to keep your pickles fungus-free:

# Salt and oil acts like s preservative in the pickles. The oil layer floating above the pickles helps to block the moisture from any contact with the pickles.

# if possible keep the amount of chilly very high. This will work as a preservative.

# Keep the pickle highly salty, keep the solution saltier than it’s needed. The amount of salt will decrease over time as the pickle absorbs some of it.

# If you are using mangoes, olives and any other sour fruits then keep them in the sun for one or two days. Mix some garlic paste, salt, red chili powder, and turmeric powder and dry it as there is no moisture.

# If the green mangoes are kept in lime water, then the mango does not break during the preparation.

# The lack of space to keep there in the sunshine, they can safely keep in the deep freezer. If you put the chutney in this way it will not be wasted. If you do not give vinegar or sodium benzoate in the pickles, it will also run. But for Kashmiri pickles, vinegar is given to taste.

# Put the pickles in the jar and sink it with cold mustard oil. Lightly shake the jar so that there is no air inside it. Keep it in the sun for 15 days and this will make your pickles fungus free for a long time.