Indians have been making preservative-free pickles for at least 500 years. So the first step is to find modern versions that do the same thing. What else should you check? Saw.
Commercial Indian cucumbers are manufactured for a two-year shelf life. In order to achieve a long shelf life, some preservatives are added. Look for the statement "Contains an approved Class 2 preservative" or look for additive numbers INS 210 (benzoic acid), INS 211 (sodium benzoate), or INS 212 (potassium benzoate) on the label. Because Indians have been making preservative-free pickles for at least 500 years, I recommend choosing brands that don't use preservatives.
Choose pickles that use traditional antioxidant-rich oils like mustard oil or sesame oil. Avoid highly refined oils like corn oil, cottonseed oil, or vegetable oils. These are highly processed, devoid of natural flavors and nutrients, and only harvested to keep costs as low as possible.
Buy and store cucumbers in jars instead of plastic whenever possible. Rich in oil, acid, salt and spices, Indian pickles are best stored in inert ceramic or glass containers.
Finally, don't be fooled by marketing gimmicks. The front label can use heartwarming names or slogans evoking endearing words like mother, nani, patti. The list of ingredients is the true proof of a product's quality. Please read it carefully.
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