The Traditional Sun-Drying Method for Mixed Pickle

Sun-drying is the ancient, essential step for traditional oil-based pickles. It's not just about removing moisture; sunlight kickstarts chemical reactions.

Chop vegetables uniformly. Salt them generously and spread on a clean, dry cotton cloth in direct, hot sunlight for 4-6 hours. The salt draws out water, and the sun slightly dehydrates and concentrates flavors.

This process inhibits spoilage bacteria and allows the vegetables to better absorb oil and spices later. Always bring the tray indoors before dusk to avoid night moisture.

This connection to the sun's energy is what gives traditional pickle its unique, deep flavor profile—something difficult to replicate artificially. For pickle made with this authentic care, look for traditional producers featured in a dedicated mixed pickle.