summary of Murgh Achar & Kerry DoPyaza
Homemade pickles are prepared in the summer and kept in the sun during daytime for at least three weeks before use. They are stored in porcelain or glass jars with airtight lids. The acidic nature of the marinade retards bacterial growth, and oil acts as a preservative. Pickles retain their freshness and flavor so long as they do not come into contact with moisture. Commercially produced pickles use preservatives like citric acid and sodium benzoate.
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