Pickles: An Abundance Of Flavours

This article is authored by Dr. Shweta U. Shah. A practicing homeopath, she follows a patient-centred perspective, emphasizing the benefits of natural remedies and herbs, homeopathy and whole food nutrition.

Pickles are an irresistible amalgamation of vegetables and marinades. Pickling typically requires 24 hours and pickles can stay fresh for up to a month in the refrigerator. Pickling makes the vegetables spicy, tangy, delightful and vibrant! It’s the ideal accompaniments when you want to create quick meals that can be easily put together at the last minute.

Experiment with the pickles!

Eat Breakfast

Thinly sliced vegetables come together in a wonderful spiced marinade to create different types of pickles in India. Carrots, raw mango, cucumbers, bell peppers, lime, red onion; all marinating in salt, sugar, vinegar, chili powder and loads of other zesty spices. How inviting! They are popularly paired with parathas and khichdi. Pickles are also an integral part of the traditional Indian thalis as well.

Most Indian households have huge glass jars filled with freshly made pickles. With time, however, the fabulous art of pickle making at home has slowly faded away into oblivion and has made way for mass-produced, factory-manufactured variants.

When you pickle vegetables, you infuse vegetables with charming spices! You can experiment with various herbs, spices and condiments for the pickling process.

Salt and pickling

Salt is one of the chief ingredients in the pickling process; for most, the primary step is to salt the vegetables to draw out the excess moisture. Salt is a fantastic preservative and is very crucial to all pickles. Tata Salt offers a range of salts that you can select from - Tata Salt, Tata Salt Lite, Tata Rock salt and Tata Black Salt. Each variant is hygienically packaged to retain its natural goodness. Tata Salt Lite is provides 15 % lesser sodium than ordinary salt.

5 fresh and zesty pickle ideas

• Mango pickle: Radish The aam ka achaar has an unquestionable place in the Indian cuisine! The raw mango is the super star of the recipe and amalgamates brilliantly with kalonji (nigella seeds), saunf (fennel seeds), methi dana (fenugreek seeds), haldi and chilli powder. The spices lend the recipe a unique and classic flavor along with a whole host of health benefits. Mustard oil gives it a strong character!

• Gajar Ka Achar (Carrot Pickle) - Carrots are great for pickling; they’re light and versatile. Carrots come to life when marinated with finely chopped ginger, turmeric, methi seeds, mustard seeds, red chilli powder, lemon juice, and oil. Add salt and sugar as per your preference. This pickle can be sweet and tangy - all in one bite! Carrots are packed with vitamin A and robust antioxidants.

• Pickled cucumber: This one is a delightfully flavorful pickle - crunchy, pickly, tangy, sharp and very easy to put together at a moment’s notice. The vinegar gives the recipe a wonderful tartness. Cucumber has a great mineral flavor and is a good source of vitamins C and K. It is low in calories and packed with water.

• Chili pickle: An all-time favorite, you don’t want to miss out on this one! Green chilies stuffed with pungent spices are for all the spice lovers!

• Thai inspired pickled vegetables: Try this fancier version when you feel like experimenting! Combine radish, cucumber, cabbage, carrots and ginger – all shredded like matchsticks. Prepare the marinade – salt, sugar, vinegar, coriander and soy sauce and toss over the vegetables. Sprinkle sesame seeds. A slight deviation from our quintessential pickles, but nonetheless equally appealing and very interesting!

Do you have a go-to pickle recipe? Share your recipe with us in the comments.


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Dr. shwetaDr. shweta u. shahIns_picklePickleSaltTata-salt-lite