Making mango, gooseberry, or other fruit and vegetable pickles at home is a delicious tradition, but nothing is more disappointing than finding mold on your precious achaar. The key to keeping your preserves safe and tasty is simple: fight moisture and air. Mold needs a damp, oxygen-rich environment to grow. By keeping your pickles dry, salty, and airtight, you can enjoy them for months without worry.
Your first step is cleanliness. Always start by washing your hands well. Sterilize your glass jars, lids, and all utensils by boiling them or pouring hot water into them. Let them dry completely in the sun or with a clean towel—do not put your pickles in a damp jar. Even a little bit of leftover water or food residue can introduce invisible mold spores that will spoil your batch.
Salt is your pickle’s best friend. It draws out moisture from the fruits and vegetables and stops germs from growing. Use non-iodized salt, like pickling or rock salt, in the right amount—about 1 to 2 tablespoons for every 500 grams of produce. For brined pickles, make sure the saltwater feels strong enough (about 2-3% salt). Once in the jar, press the ingredients down so they are completely covered by the brine, oil, or spices. You can use a clean stone or a small ceramic weight to keep everything underwater, as any piece sticking out into the air can quickly develop mold.
After preparing, seal the jar with a tight-fitting lid. Store your pickles in a cool, dry cupboard away from sunlight. In very humid weather, it’s safer to keep them in the fridge. Every time you take some out, always use a clean, dry spoon. Never put a wet spoon or wet fingers into the jar, as that extra moisture is an invitation for mold. A thin layer of oil on top of the pickle can also help block out air.
Check on your pickles every few weeks. If you see a tiny spot of white, fuzzy mold only on the surface, you can carefully scrape off a wide area around it (about an inch deep) and remove it, if the rest smells and looks fine. But if the mold is blue, green, black, or if the pickle smells odd or feels slimy, it’s safer to throw away the whole jar. Remember, when in doubt, it’s better to be safe than sorry with homemade preserves.