U put a layer of oil on the pickle and every week just shake the jarso dat the oil reaches till the bottom.
Yes, this is the problem that happened with me also....As I prepared mango pickle at home which got spoiled by the fungus and I had to throw that pickle.. So started exploring how to protect my pickle from getting spoiled so here are few tips from my side- 1. Always dip them completely in the oil in which they are prepared and close the jar tightly.oil is a natural preservative along with salt. 2.Never touch the pickles with hands take out some pickle in another jar using a very clean dried spoon. 3.Take a small coal and put it on your gas stove and burn it for few minutes with hing.Now take an empty pickle jar and invert the jar on coal for few minutes now add pickles in it this will prevent and will keep your pickle away from fungus. This is my grandma's tip. 4.The jar should be air tight and should be with minimal water content use more oil. These methods will surely help you.
Let the raw mangoes or whatver u r pickling to dry under sun after cutting it for good 4 5 days. Put enough of oil to cover all of the pickle. You can put some vinegar as well it acts as a presevetive and adds to the taste as well. Whenever working with pickle hands and utensils must be clean and and completely dry it will ensure to preserve pickle in good condition for long time.
The reason why pickles get fungus is because of moisture. You must make sure there is no moisture in the pickling ingredients and the jar. Make sure you sterilize the jar thoroughly and dry them in the sun or in the oven before you store the pickle.
Try adding whole methi seeds which will help to absorb excess moisture.use gingly oil or mustard oil.exta salt also will help.do not leave a ss spoon inside the pickle jar.usr plastic spoon
Avoid changing laddles n spoons for this nd also avoid wet spoons to remove pickles Glass jars or airtight containers better n kp them in best lit area of kitcken
Also after taking pickle from jar press the rest wid spoon and let it get covered by oil ..fungus will not come ..
Always sun dry the ingredients u r going to use for pickle making, incl mango pieces... Salt n oil act as preservatives for pickles so using enough oil and salt is the key.. Always follow measurements never go by instincts n taste ... Never use wet jars or spoons for storing... Store them in a dry place ... While scooping pickle for daily consumption, take enough quantity with a dry spoon into a dry steralised jar preferrably n close their lids tightly ..Do not forget to wipe out the drippings over the jar with a tissue or dry clean cloth.. While scooping out stir properly n scoop as the salts are heavy they always settle at the bottom so stirring ensures that the masalas are well dustributed n tastes even throughout ...
Use excess oil to preserve pickle for a long time..Sun dried ingredients and sun dried pickling must..Tighten the jar cap after every use and place the jar in cool and dry place.Dont use wet spoon.
Shake the pickle every week, and just put one or two large spoons of mustard oil in it, and keep in sun light for atleast one day civering witg lid... It happens due to humidity when the boz remains unopened for some days or when we mistakenly use wet spoon in it. IF youbare not using your pickle then still keep it in sunlight for few hours
First dry mangoes or other vegetables and put oil till the mangoes and vegetables are properly dipped
The different reasons for fungus forming in pickles are 1. Less salt added to the pickle. 2. Dampness To avoid the fungus 1. Make sure you have added adequate salt while preparing the pickle 2. Dry the jar, spoon and the pickle ingrediants completely. Sunning is a good option. 3. While storing, tie a light cotton cloth across the mouth of the jar to avoid dampness seeping in. Put the lid over the cloth. 4. Make sure that you always use a dry spoon and close the jar quickly after use.
1.The ingredients of the pickle should be below one inch level of oil. Yoiu must not take out oil along with pickle. Take in small quantity for a week in a small continer for use. If oil is less pout oil. 2. The jar should be air tight. 3. While making manho pickle add salt and turmeric and keep it for a day and drain out all water the next before adding ingredients like mustard and so on. If there is water content the pickle is likely to get spoiled soon. Without water pickle can last for a very long time
Fungus usually happens due to moisture. Always store pickles in sterlised glass jars, keep the jars in sunlight before storing pickles. Always use clean and dry spoons to take pickles.
Burn a small grain of asafoetida(hing) over a burning charcoal. Before stocking the pickle in the jar, invert the empty jar over burning charcoal. This avoids forming fungus in pickles. Also ensure that the jar is airtight and use more oil and minimal water while making pickles. Oil is a natural preservative along with salt and helps to preserve the pickles over a longer period of time.