Mouth Watering Pickle

No meal is complete without a spoonful of the sweet, sour, spicy, tangy, pungent and mouthwatering pickle.

The word “ pickle” itself derives from the dutch word pekel, meaning brine.

The word achar is widely considered to be of Persian origin. Achar in Persian region is defined as “ powdered or salted meats, pickles, fruits, preserved in salt, vinegar, honey, sugar syrup, and oil.”

Pickles in india have a rich legacy. The pickling of food is one of the best ways to preserve a food item for years. Pickles were used historically as a way of preserving foods during food shortages which were common before the green revolution and modern appliances and techniques such as refrigeration, freezing and canning.

Pickles have gotten special place in our menus. Indian families have their own unique pickle recipes that are handed down through the generations.  It requires a perfect recipe, techniques, and a fastidious dedication and patience. And yeah..Fermented foods greatly add to the nutritive value of the underlying food.

Known by various names across the country

1. Athanu in gujarati
2. Uppinakkayi in kannada
3. Achar in hindi
4. Pachadi in telugu
5. Urukai in tamil
6. Uppillittuthu in Malayalam
7. Loncha in Marathi

Pickles in india are of four basic types

1. Preserved in vinegar/ sirka
2. Preserved in salt
3. Preserved in oil
4. Preserved in sugar syrup

There are thousands varieties of pickles. Mentioning all the heavenly pickles is next to impossible.. yeah…???

But, Which one is your favourite pickle??

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