Pickling is a food preservation technique that has been used by humans for thousands of years. The history of pickles dates back to ancient times when people needed to preserve food to survive during the harsh winters or long journeys.
The first pickles were likely made by soaking cucumbers in a mixture of water, salt, and vinegar. The word "pickle" comes from the Dutch word "pekel," which means brine. The process of pickling involves immersing food in an acidic solution, such as vinegar, to prevent the growth of bacteria that cause spoilage.
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Pickling was widely used by ancient civilizations such as the Egyptians, Greeks, and Romans. The Romans were particularly fond of pickled
foods and often pickled everything from fruits and vegetables to meat and fish. In fact, the Roman army is said to have carried barrels of pickled food with them on long journeys.
In Asia, pickling has been a common practice for centuries. In China, pickled vegetables such as cabbage and radish were used as a digestive aid and were also thought to have medicinal properties. In Japan, pickling was an important part of the diet and was used to preserve fish, vegetables, and fruits.
In the Middle Ages, pickling became an important industry in Europe, with towns such as Amsterdam and Hamburg becoming famous for their pickles. Pickling was a way to preserve food for long periods of time, and it also allowed for the transportation of food over long distances.
During the Age of Exploration, pickles became an important part of the sailor's diet, as they were able to keep for long periods of time without spoiling. The sailors would often bring barrels of pickled foods on their voyages, including pickled vegetables, meat, and fish.
In the United States, pickling was a common practice among early settlers, who used it to preserve food during the long winters. In the 19th century, pickles became a popular food in the United States, and many companies began producing pickles on a large scale.
Today, pickles are a popular food around the world and come in a variety of flavors and styles. In addition to cucumbers, pickled foods include beets, onions, peppers, and eggs. Pickling is also used to add flavor to dishes such as sandwiches, salads, and soups.
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History of pickles is a long and varied one that spans centuries and cultures. From ancient civilizations to modern times, pickling has been an important way to preserve food and add flavor to dishes. Whether it's a classic dill pickle or a spicy pickled pepper, pickles remain a beloved food around the world.
Indian pickles vary greatly in taste due to differences in preparation techniques, spices, and regional preferences. For example, a mango pickle made in South India will have a distinct flavor profile, with spicier and sesame oil-based variations, while North Indian pickles tend to use mustard oil.
One city famous for its commercial pickle production is Panipat, located in the Haryana region. It is particularly well-known for two varieties of achaar, pachranga and satranga. Pachranga, which translates to "five colors," is made with five vegetables and is matured in mustard oil and whole spices. Satranga, meaning "seven colors," is made with seven vegetables and undergoes a similar preparation process. These pickles contain ingredients such as raw mangoes, chickpeas, lotus stem, karonda, myrobalan, and limes.
The story of pachranga achaar can be traced back to Murli Dhar Dhingra, who created the recipe in 1930 in Kaloorkot, a village in the Mianwali District of what is now Pakistan. Dhingra's descendants brought the recipe to India in 1943. Today, Panipat produces over ₹500 million worth of achaar every year, which is sold locally as well as exported to the UK, US, and Middle East.
Indian pickles vary widely in taste, even when made with the same main ingredients. South Indian pickles, for instance, are typically prepared by sun-drying vegetables with spices that include mustard, fenugreek seeds, chili powder, salt, asafoetida, and turmeric. Cooking the vegetables before drying them can speed up the process. In Telangana and Andhra Pradesh, spicy pickles made from unripe mango with garlic and ginger (āvakāya in Telugu) and unripe tamarind with green and red chilies (cintakāya and korivi kāram in Telugu) are a staple with everyday meals. Gooseberry (usirikāya in Telugu) and lemon (nimmakāya in Telugu) pickles are also widely eaten.
In Tamil Nadu, māvaḍu, a mango pickle made from small, barely inch-long mangoes, is a staple condiment. Castor oil is used in the preservation process, giving the pickle a unique taste. The state is also known for nārttaṅgai, which consists of unripe citrons cut into spirals and stuffed with salt, and for mōr miḷagai, sun-dried chilies stuffed with salted yogurt.
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Karnataka's māvina uppinakāyi is a tender whole mango pickle made by dehydrating tender whole mangoes with salt. The mango variety called Appemidi or Appimidi gives a distinct taste to the pickle. Gooseberry (Nelikayi), Hogplum (Ametekayi), and Lemon (Nimbekayi or Limbekayi) pickles are also popular. The Udupi cuisine has a unique way of making Indian pickles without using any edible oil.
In coastal areas, South Indians pickle fish and meats. Tamil Nadu's karuvāḍu is made by salting and sun-drying fish, with Nettili karuvāḍu, made from anchovies, among the more popular varieties. Kerala makes in mīn acār from tuna and sardines that are finely chopped, marinated in spices, and cooked on the stove top. In Andhra Pradesh and Telangana, fish and shrimp pickles are eaten, but lamb and chicken pickles are more popular.
In Gujarat, pickles commonly use unripe mangoes, lemon, green chilis, gundā (Cordia dichotoma), and kerda. The salted mango pickle is made with groundnut oil and spiced with fenugreek seeds and red chili powder. The hot and sweet mango pickle is made with groundnut oil, jaggery, fennel seeds, dry dates (khārēk), mustard, and red chili powder. Another hot and sweet mango pickle is made with sugar syrup, cumin, and chili powder.
The origins of pickling are difficult to trace, as the practice of preserving food through pickling has been used by many cultures throughout history. While pickling is not believed to have originated in India, it has been an important part of Indian cuisine for centuries.
While the origins of pickling are uncertain, it is clear that the practice of pickling has been used by many cultures for centuries. The popularity of pickling in India and the diversity of pickles made here are a testament to the enduring appeal of this food preservation technique.
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