Pickle aka achaar, is consumed in almost every state and household in India. Pickling is one of the simplest and most cost-effective methods of food preservation. Families would assemble around big pots of vegetables to make savoury and delectable pickles and chutneys. It is the best and most delectable technique to preserve any type of food, so it's no surprise that it's so popular all around the world. It's an old Indian tradition that's making a comeback.
Every region has its own method for preparing pickles with the produce available in the area. Pickles in India are divided into three categories: vinegar-preserved, salt-preserved, and oil-preserved. Oil is a widely used pickling medium in India. Pickling is one of the most effective methods for preserving food. The pickled food does not require refrigeration once preserved, and it travels well, making it perfect for long-distance travel.
Pickles have a special position in Rajasthan, where, due to the region's topographical characteristics and limited access to vegetables, condiments such as chutney and pickles used to make up a large portion of the meal. Here is a list of pickles that belong to Rajasthan.
