An early morning pickling expedition came by for mainly two reasons. First and more importantly, I was looking for ways to save these aromatics from rotting. Second, a desperate yearning to indulge in some culinary activity outside the daily routine meals.

Things turned interesting when midway between making the turmeric root and ginger pickle, I decided to pickle the lemon rinds as well (different variety of course) after having used up the juice. I am calling them instant not because I ate these within a time bracket after the process (which you can by the way). But only because I did it in minutes before making it to the work desk.

Pickling/preserving has always fascinated me for it enables this concept of ‘postponed pleasure’ while eating. Pickle now – Eat later. It is also such a genius way to enjoy a fruit/veg outside its season. Drown whatever you want in oil-salt-brine, months later you will still have these glorious jars, with all the flavour intact. Occasionally they will sun-bathe and then brighten up your plates of food.

Note on my pickles:
Ginger-Turmeric Pickle can be had within hours of pickling it. While for the lemon rind, I’d leave it for at least a week resting in the morning light and occasionally juggling the jar in between.

For Pickle #1

Moving on to Pickle #2.