You know that pain when your favorite mango achar or lemon achar goes bad before the year ends?
Uff, nothing hurts more! But don’t worry today we’ll talk about simple, tested ways to preserve your pickle for one year (or even longer).Because honestly, making achar is love but losing it to fungus? Heartbreak
1. Always Use Sunlight
Sunlight is your achar’s best friend.
Before storing your homemade achar, keep the jar in direct sunlight for 3–5 days.
This removes any leftover moisture and kills bacteria naturally.
Use Glass Jars, Not Plastic
Always go for clean glass jars not plastic ones.
Glass doesn’t react with the oil or spices, keeping your pickle safe and fresh.
Make sure the jar is completely dry before adding achar.
Even one drop of water can spoil it in a few days
At alzaiqa foods, we always pack our mango and lemon pickles in sterilized glass jars that’s why they stay fresh for months.
3. Salt and Oil The Natural Preservatives
Salt and mustard oil are the real heroes of long-lasting achar.Don’t be shy with them.
Both act as natural preservatives and stop fungus from growing.
Use pure mustard oil (sarson ka tel)
Add enough salt so that every piece is coated
When oil fully covers the achar, no air can enter and that’s what keeps it fresh for a year or more.
4. Keep Hands and Spoons Dry
- Never, ever, touch achar with wet hands.
Always use a clean, dry spoon to take it out.
One careless touch and your achar can start molding no one wants that.
Keep a separate spoon only for your pickle jar.
5. Store in a Cool, Dry Place
After your achar gets enough sunlight, move it to a cool, dry place
like a kitchen shelf or cabinet.
Avoid keeping it in the fridge; achar actually needs a little warmth to keep its texture and taste.
Once a month, tilt or shake your achar jar gently.It helps the oil spread evenly and keeps all the spices mixed.That’s what gives your desi achar that amazing, balanced flavor.