Pickles are engraved in India’s culture and cuisine since time immemorial, much before the western culture adapted it using brine mediated pickles.Īlthough literally every corner of the country has their own fundamental recipes, ingredients and flavours of achaars.
Although there are several other innovative methods to make pickles too, here’s an instant recipe you would want to look at, ( Instant Aam ka Achaar). Oil-based pickles are the most famous in India. Pickles usually are of three basic types in India, the ones preserved in vinegar, the ones in salt, and the ones in oil. And us staring at them constantly, waiting for the green signals for an entire month to finally get our hands on them. Summer vacations were incomplete without seeing your grandmas or your mom religiously putting out those jars filled with achar out in the rooftops. The romance of Garmi ki chhuttiyan & Achaar! “Tumhari khoobsurti ka raaz kya hai, Cleopatra?”Įven Cleopatra credited her legendary beauty and health on her consumption of pickles.
To which Caesar exclaimed, “ Et tu, Napoleon?” Centuries later Napoleon did the same thing. So crucial was this Achaar for the trip, that he even went to the extent of growing cucumber in Haiti, to restock his supply of pickle for the trip ahead.ĭuring the II War, pickles were chosen as the staple for US troops for their longevity, so much so, over 40% of the pickle produced was sent to the troops as ration.Įven Roman emperor Julius Caesar, fed pickle to his troops in the belief that it would make them stronger and more effective. In the Age of Exploration, long voyages were common, and so was a crisis of food and sea-sick diseases such as Scurvy (a Vitamin C deficiency disorder).ĭuring his journey to the New World, pickles were rationed by Christopher Columbus for his sailors.
( source: new york food museum)Īrchaeologists and anthropologists believe that pickling started way back in 2400BC in the Mesopotamian civilization.Ī couple of centuries later our very own Kheera (cucumber) made its way up the ranks and was started to be pickled in the Tigris valley. Pickle, comes from a Dutch word pickel which means brine, while Achaar supposedly has its roots in Persian, meaning powdered or salted meat, fruits, preserved in salt, vinegar or syrup.
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