The Unorthodox Pickle - Pickled Tendli
Pungent on the nose! A wonderful mixture of sweet and sour when you taste it.
Inspired by the gherkin’s international popularity, Chef Hussain and Chef Thomas brainstormed vegetables that might imitate its size and texture. They found that when you hot pickle a tendli, a certain amount of it cooks out, but the crunch remains - just like the gherkin. So they did it, and it became a thing! Tendli is an unorthodox pickle. It is usually restricted to a traditional sabzi in Indian cooking. Usually. Now, several chefs are experimenting with pickled tendlis. Nonetheless, it remains very interesting for the food-curious eater.
- Make the pickling brine (or base liquid)
- Add 50 grams of salt + 50 grams of sugar (can use honey) to 1 liter of water. This gives you a 5% pickle brine.
- Add synthetic vinegar (which gives the liquid an acidic tinge)
- Add Kashmiri chilies, garlic, star anise and cinnamon
- Add water
- Lightly heat the pickling brine
- Place tendlis in a non-reactive jar (preferably glass) and pour the tempered brine into the jar
- Let the tendlis rest for 2-3 days
- You will know they are done when the colour changes from bright green to a opaque, dull green-ish-white
Note: While the pickling process is similar to that of the pickled shallots, the flavour absorption of each vegetable if different because the cell structure of each vegetable is different
The Bombay Canteen uses this for
Keema Pao Juicy Lucy; Hara Channa Salad
You can use this for
Upgrade your everyday sandwich or roll. Go wild and spice up your vada pao with pickled tendlis Or, simply make a yummy dipping sauce.