Description

1. Preparation: Washing and cutting the drumsticks into desired lengths. Sometimes they are lightly steamed or sun-dried to remove excess moisture.
2. Spice Blending: Roasting and grinding the whole spices to release their aromatic oils.
3. Mixing: Combining the drumstick pieces with the spice blend, salt, and oil.
4. Acidification: Adding lemon juice or vinegar to initiate the pickling process.
5. Maturation: Allowing the pickle to sit in a clean, airtight jar under sunlight (optional, but traditional) or at room temperature for a few days to allow the flavors to meld and the preservation process to begin.

Tips for a Perfect Munakaya Pickle:

• Choose fresh and tender drumsticks. Avoid those that are too fibrous or have blemishes.
• Ensure all ingredients and utensils are completely dry to prevent spoilage.
• Use good quality pickling spices for the best flavor.
• Store the pickle in a clean, airtight glass jar in a cool, dry place. Use a clean, dry spoon every time you take out the pickle.
• Be patient! The flavor of the pickle develops over time.