How To Avoid Fungus On Pickle

To avoid fungus on pickles, it’s essential to maintain a clean, airtight, and properly preserved environment. Fungal growth typically happens due to moisture, exposure to air, unclean utensils, or improper salting/oiling. Here’s how to prevent it:

✅ How to Avoid Fungus on Pickles

1. Use Sterilized Jars and Utensils

Always store pickles in clean, dry, and sterilized glass or ceramic jars.
Use dry spoons—never introduce moisture into the jar.

2. Keep It Airtight

Ensure the jar is sealed tightly to prevent air (oxygen) from entering, which can promote fungal growth.
Use airtight lids or cloth tied tightly with rubber bands (traditional method).

3. Use Enough Salt and Oil

Salt acts as a natural preservative. Ensure your pickle recipe has adequate salt.
If it’s an oil-based pickle, make sure the top layer is completely covered in oil—this creates a barrier against moisture and air.

4. Avoid Moisture

Never use wet hands or wet spoons.
Ingredients like lemon or mango should be completely dried in the sun before pickling.

5. Dry Spices Properly

Toast or sun-dry spices like mustard seeds, fenugreek, or chili powder before use to reduce moisture content.

6. Sun Exposure Helps

Traditional pickles benefit from occasional sun exposure, especially in the first few days after preparation.
Sunlight acts as a natural disinfectant and helps enhance flavor and preservation.

7. Store in a Cool, Dry Place

Avoid humid or warm spots—store pickles in a cool, dry cabinet away from the stove or sink.

8. Add Preservatives (Optional)

Natural preservatives like vinegar, citric acid, or sodium benzoate (in very small quantities) can be used for commercial-style preservation.