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Pickles, or achaar, are a beloved staple in many Indian households; traditionally, pickling involves preserving fruits and vegetables in a mixture of salt, oil, and spices, which helps extend their shelf life. However, during the monsoon season, the humid and damp environment can lead to the growth of unwanted fungi on pickles.
Fungi thrive in warm, moist, and humid environments, which are typical during the monsoon season. When pickles are exposed to such conditions, especially when the moisture content inside the jar or container is high, it creates an ideal environment for fungal growth. Even a small amount of moisture can trigger this process, leading to mold or fungal spores spreading across the surface of the pickle.
One of the most common fungi that affect pickles is mold. Mold appears as a fuzzy, white, green, or black layer on the surface of the pickle. While it may seem harmless at first, mold can produce mycotoxins, which are harmful compounds that can pose health risks if ingested.
The high humidity during the monsoon season creates a damp environment that is conducive to fungal growth. The air carries more moisture, and this can seep into the pickle jars, especially if they are not sealed properly. Temperature fluctuations is another reason. The monsoon season often brings fluctuating temperatures. The warmth and subsequent cooling can lead to condensation inside the pickle jars, providing moisture for fungal spores to thrive.
If pickles are stored in damp, warm, or poorly ventilated areas, they are more likely to develop fungus. Storing pickles in a cool, dry, and dark place is essential to prevent this issue. Salt and oil are natural preservatives that inhibit the growth of bacteria and fungi. If the pickle does not contain enough salt or is not adequately covered with oil, it becomes more vulnerable to spoilage during the monsoon.
Preventive Measures to Protect Pickles from Fungus
Always store pickles in airtight glass or ceramic jars with a tight-fitting lid. Ensure that the jars are completely dry before adding the pickles. Store the jars in a cool, dry place, away from direct sunlight and moisture. Salt and oil act as barriers against fungal growth. Ensure that your pickle recipe includes sufficient salt to draw out moisture from the fruits or vegetables.
Check your pickles regularly during the monsoon for any signs of fungal growth. If you notice any mold on the surface, it is best to remove it immediately. This can help prevent the mold from spreading further. Always use dry and clean utensils when handling pickles. Moisture introduced through wet spoons or ladles can lead to fungal contamination. If possible, expose your pickle jars to sunlight periodically during the monsoon. The UV rays from the sun can help reduce moisture and inhibit fungal growth.
