In a pickle? No need to fret, we are here to crack open the jars and share the community’s best-kept briny secrets.

PICKLES: they are tiny, edible heirlooms, bursting with history, flavour, and just the right amount of zest. Long before refrigeration made life easy, people were pickling everything in sight, determined to stretch the seasons, savour the best of their harvest, and, let’s be real, add a little kick to their plates. The practice dates back thousands of years, with records suggesting that cucumbers were being preserved in the Tigris Valley as early as 2030 BCE, likely making ancient Mesopotamians the original pickle connoisseurs.

Personally, I have never met a pickle I did not love. A crisp dill spear next to a sandwich, a spoonful of something spicy and fermented over rice (usually kimchi or ajat), a bite straight from the fridge when I need a snack with a little crunch. And let’s not forget martinis, which I prefer filthy, with olives swimming in brine, because why should pickles be limited to the dinner plate when they can elevate a cocktail too?

But pickles are more than just a flavour bomb, they are gut-friendly, probiotic-packed powerhouses. They aid digestion, boost immunity, and, if you believe in the wisdom of mothers everywhere, cure everything from a bad mood to a bad cold. And nowhere is this taken more seriously than in India, where pickling or achaar is practically second nature. Every household has its own method, its own go-to blend of spices, its own way of elevating produce.

What makes pickling so special is that it has no rigid rulebook. There is no one way to do it, no universal recipe, no exact measurements that guarantee perfection. It’s intuition, experience, a little bit of science, and a whole lot of heart. Some people like it fiery, some keep it sweet, others let it ferment until it packs a punch. However you like it, one thing is certain: there is a pickle for every palate, and a brine for every mood. So, in the spirit of celebrating all things crisp, sour, and spice-laden, we are turning to the community to spill their secrets. How do you like your pickles, and more importantly, what is lurking in your jars?

ANITA AMREEN

Regional Manager at Beiersdorf with six years in the pickling game.

Which types of achaars do you tend to pickle most frequently, and what makes those your go-to choices?

I mostly pickle unripe green mango, chillies (naga, especially), garlic, and tamarind. Bangladeshi sweet mango achaar made from green mango is my favourite–its leathery skin and soft pulp make it incredibly versatile, absorbing any flavour profile beautifully. It’s the perfect carrier for the sweet-sour-spicy balance I love.

Do you follow a specific method when making achaars, or do you like to experiment with new techniques?

As a Bangladeshi, I stick to our traditional pickling methods, using a base of mustard oil, mustard seeds, and spices – flavours deeply rooted in our cuisine. Sweetening pickles with different types of jaggery (gur) instead of sugar is also a long-standing Bangladeshi practice, and I love using khejur gur (date jaggery) or akher gur (sugarcane jaggery) for their richness. While I never change the base, I enjoy experimenting with different fruit and vegetable combinations, like chili & garlic with tamarind or olives with plum.

Do you find that local ingredients influence the flavours of achaars you create?

Since moving to Bangkok, I’ve enjoyed the year-round availability of green mango, which isn’t the case in Bangladesh, where it’s only available for a few months. Back home, we would go into full achaar-making sprees, filling our balconies with glass jars of pickles drying in the sun to last the whole year. The variety of fruits and vegetables here makes it an exciting experience, especially with the wide range of chillies available beyond just bird’s eye, like prik kee noo (bird’s eye chili), prik chi fa (long green chili), and prik khem (dried chili). Plus, there are different types of jaggery such as palm sugar (nam tan mak) and coconut sugar (nam tan maprao), which offer new ways to experiment with sweetness in my pickles.

SUMAN GULATI

Over 45 years of pickling expertise and five years of commercial production under her brand Pickle Poppers.

Every household seems to have its own recipe. What achaars do you find yourself pickling most often, and why?Pickles have always been a staple in our home, adding warmth and flavour to our homemade Indian meals. They’re more than just a way to preserve fruits and vegetables; they’re a cherished tradition. Among our family’s favourites, especially for my kids and grandkids, are the sweet and spicy chili pickle and the cauliflower carrot pickle. Their perfect balance of heat, sweetness, and tang makes every meal special.

My kids often call us a family of foodies, and they’re not wrong! These pickles are a household favourite, so much so that my daughters use them in their own homes. It’s a simple way to bring the familiar flavours and comfort of home to their own families, keeping our tradition alive.

Pickling is often a family tradition. Who taught you how to pickle, and have you made any personal tweaks over the years?

I have always loved cooking and sharing food with my family and friends. My journey with pickling began by learning from my mother, and over time, I started experimenting with different varieties and recipes I discovered in magazines, books, and now even on Instagram. Through years of trial and creativity, I’ve put my own twist on traditional recipes, blending flavours to create unique pickles that have become family favourites.

I still enjoy pickling with new and uncommon ingredients, such as gooseberries and jackfruit, constantly pushing the boundaries. My family has always been my first tasters and toughest critics, ensuring every batch is just right before it reaches others. What started as a passion at home has now led to best-selling recipes that my clients love, proving that experimentation and tradition can create something truly special.

In your opinion, what makes Desi pickles distinct from, say, Japanese or European pickles?

The pickling process is generally similar across different countries, with the same key ingredients – vinegar, salt, and oil – used to ferment fruits and vegetables. However, desi pickles stand out because they are made with mustard seed oil, which gives them their distinctive flavour. They also incorporate traditional spices known for their excellent digestive benefits, making them both flavourful and nourishing.

SATPAL SINGH

Owner of the catering business and legacy, L.S. Sweets & Rasoi, with a seasoned background in pickling.

What types of achaars do you find yourself making most often, and what draws you to those particular varieties?

The achaars I prepare most often are mango ginger and pea eggplant (ma-kue puang). Mango ginger achaar is my staple, as its flavours complement the richness of Punjabi cuisine perfectly. But it’s the pea eggplant achaar that I consider my signature creation. Pea eggplant, a staple in Thai cooking, meets my blend of pickling spices, creating a balanced fusion of Thai and Indian flavours, a taste that can only be found in my kitchen.

How long have you been making your own achaar, and who taught you?

I have been in the catering industry for over 50 years, continuing a legacy my father began around 70 years ago, serving the early Thai-Indian community. Over time, traditions have evolved, but some practices remain deeply rooted in our heritage. Pickling and making achaars were once an essential part of village life. With an abundance of seasonal produce, pickling allowed villagers to preserve vegetables beyond their natural season, ensuring their flavours remained available for cooking throughout the year. Though modern farming has made this necessity less relevant, achaars still hold their place. Not simply as a preservation method but as a flavourful accompaniment to the dishes we all know and love.

What are your favourite achaar combinations, and which dishes you often pair them with?

My favourite achaar combination has always been the classic mango and chilli. But as the years have passed, I find myself unable to handle chilli the way I used to, even though it remains my favourite. When I do happen to indulge, my go-to pairing is chole bhature. That said, sometimes the simplest joys come from just having some alongside my breakfast.

ROSNA SINGJIRAKUL (RUBY)

Former banker, travel agent, and event manager, now the proud owner of Mom’s Delight, professionally pickling for five years and counting.

From a maker’s perspective, what continues to inspire your passion for pickling?

Making achaars is a process that demands patience, but it’s one I genuinely take pleasure in. It can be time-consuming, yet there’s something deeply fulfilling about it. For me, the real joy comes when the jars hit the market and customers share how much they love the flavour. That kind of feedback makes it all worth it. I also find the concocting stage particularly satisfying. The blending of ingredients and getting the balance just right is where the magic really happens. It’s the heart of the whole process and seeing it come together is always rewarding.

Have you adapted your achaar recipes to cater to contemporary palates, or do you prefer to preserve their traditional essence?

My guiding principle is to evolve with the times and tailor my offerings to meet the preferences of modern customers. I often adapt my achaar recipes based on client requests. For example, some prefer their jars without ajwain (carom seeds), so I happily adjust the ingredients to suit their tastes. At the end of the day, it’s about meeting people where they are while still preserving the essence of what makes a good achaar.

Could you share the story behind how you first began making your own achaars, and how that passion eventually evolved into a thriving business venture?

I launched my achaar-making journey during the COVID-19 pandemic, a time that also marked the loss of my mother in May 2020. The legacy she left behind became the spark that inspired me to begin this venture. What started as a way to honour her memory quickly grew into something more. I began taking orders through Facebook,WhatsApp, and direct phone calls, never once investing in formal advertising. The response was incredibly heartwarming, and it all spread through word of mouth. To my surprise, I even started receiving orders from countries like Japan, Singapore, and Canada. I truly believe I’ve been blessed by my mother’s spirit throughout this journey. My business, lovingly named “Mom’s Delight”, is a tribute to her. Every time I prepare a batch I feel her warm presence guiding me.