Pickles and podis are made to last, but how you store them after opening makes a real difference to taste, aroma and texture. These everyday habits, passed down in most South Indian kitchens, help every jar stay at its best.
For pickles
- Use a dry spoon every time. Even a drop of water can spoil a pickle.
- Keep the oil on top. A layer of oil over the pickle protects it from air. If the top looks dry, press the pieces down.
- Choose glass or ceramic. Avoid storing sour pickles in metal containers for long.
- Serve a small portion. Take out what you need in a small bowl instead of dipping into the main jar at the table.
For podis
- Close the lid tightly. Podis absorb moisture from the air and lose their crispness.
- Keep them away from the stove. Heat and steam dull the roasted aroma.
- Refill a small jar. Keep a small everyday jar and top it up from the larger pack, so the rest stays sealed.
Where to keep them
A cool, dry shelf away from direct sunlight suits most pickles and podis. In very humid weather, or once a jar has been open for a while, many families move it to the refrigerator. Always follow the storage instructions and best-before date on the pack.
Tip: Write the date you opened the jar on a small label. It makes it easy to finish older jars first.
Stock up on pickles
Tangy, spicy pickles to go with curd rice, dosa and more.