But I have noticed that Indian pickles tend to be very oily. —Rizwan KhanThe concept of pickling is primarily to create an environment where microbes cannot survive, since microbes tend to break down food molecules and cause them to spoil. This can be done using preservatives like oil, salt, sugar and other spices that kill microbes and preserve the foods, while also adding flavour. Too much oil, sugar or salt can lead to incidence of diseases like cardiovascular problems, diabetes and/or hypertension. Some studies have highlighted the probiotic benefits of pickling raw vegetables and fruits therefore I would suggest the small use of these over the highly spiced and oily pickles.

Source: dna August 07, 2017 03:00 UTC