No summer vacation at Grandma's home was complete without the large white ceramic jars sitting on the terrace in the light, packed to the brim with mouth-watering pickles. You can hardly ever picture an Indian plate without a spoonful of the Achar of India. But how many of us know how this spicy marinade has become part of the Indian culinary tradition? Is there any history of the Pickles? The response to that is yes!

Pickle has a history of thousands of years, beginning from 4000 years ago in India. However, the practice is much older and as primitive as our civilization: people first began salting and curing food in brines to protect it for long journeys. The word 'pickle' itself derives from the Dutch word pekel, which means brine.

But what about Achar? Where did that come from? While the word's root is unclear, the term Achar is generally regarded as of Persian origin. Achar in Persian is described as 'powdered or salted beef, pickles or fruit preserved in salt, vinegar, honey or syrup.

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Pickling was a valuable way to conserve non-seasonal food that could be used for a long voyage, especially by boat (for sailors and travelers). Meat, onions, and berries are used to make pickles.

It is said that Columbus and his party, while on their journey of exploration, were given food, food fruit, vegetables and meat of the pickled variety to survive the trip.

Depending on the spices and flavours' concoctions, each area in India has its traditional pickles. Both Indians have hundreds of pickles at their disposal: various or blended pickles, lime, chilli, gooseberry—the list of Indian pickles goes on. It is said that almost all be pickled from tomatoes, fruit, berries and gourds to leaves, shoots and stems, and even chicken, pomegranate, and fish.

Yet no pickle is more cherished by the Indians than the mango, the most popular of all. The taste of lip-smacking and tongue tapping makes the Indian mango pickle (Aam Ka Achaar) the most famous pickle globally! You'll even see a lemon pickle jar that is part of every kitchen range. Indian lemon pickle (Nimboo ka achar) can be bitter, sweet, dry, warm, raw or ripe. Most of the time, lemon is chopped with green chilies, ginger and salt. Eating curd-rice with lime pickles is a very popular delicacy.

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