Picking in oil is the most common way to preserve seasonal vegetables and fruits in India. Though mustard oil is the first choice, with the rise in popularity of olive oil, with time its also a common picking oil now. You can skip or add anything to this pickle, I add sliced garlic, chilies, fresh tumeric and ginger. The combination of these work quite well together. The pickle is so good with anything- with flatbreads, on toasts, with eggs, chicken or fish or even some crackers on a cheese board. It keeps well in the fridge for about 8-10 days and gets better as it sits. My grandmother used to keep busy entire summer pickling almost every vegetable you can think of and her pickles were the best, no one in our family has ever been able to replicate the taste and I mean it. But we keep trying from what we remember of her pickling process. This pickle is super heathy- preserved in olive oil which is a heart friendly oil and full of anti inflammatory turmeric and ginger, a tablespoon of this pickle could well one of the best things to pair with your meals. Olive oil pickles are so fruity and here with all the fragrant indian spices, the pickling oil itself turns so flavorful with time, if you are left with just oil, dab it on your sandwiches or use it to cook parathas (yum!).
