Pickles

Pickles are prepared by preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure will typically affect the food’s texture and flavour. Foods that are pickled include fruits, vegetables, eggs and meats.

Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seeds, garlic, cinnomon and cloves are often added. If the food contain sufficient moisture, a pickling brine may be produced simply by adding dry salt. Some pickles are produced by salting the vegetables to draw excess water. Others are made by placing vegetables in vinegar. Natural fermentation at room temperature.

South Asia has large variety of pickles achar in Assamese, Bengali, Hindi, Punjabi, uppinakaayi in Kannada, lonacha in Malayalam, oorukai in Tamil, ooragaya in Telugu, which are mainly made from varieties of mango, lemon, lime, tamarind, gooseberry, chilly, vegetables such as eggplant, carrots, cauliflower, tomato, bittergourd, ginger, garlic and onion.