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.  

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Kacchi Haldi Ka Achaar: Raw turmeric or kacchi haldi ka achaar is a common achaar found in Rajasthani homes during winters. Though every household has its own recipe. The achaar takes a special place in all the food platters. The achaar is said to be healthful providing health benefits such as relieving stomach ailments like constipation and bloating. Turmeric is also anti-inflammatory and helps boost immunity.  

Ker Ka Achaar: Ker Ka Achaar is an Indian pickle made from ker, a local berry available in Rajasthan. A simple recipe made with a little oil and blend of spices; this pickle stands out perfectly. Ker ka achaar tastes delicious with paratha or poori. 

Gunde Ka AchaarGunde Ka Achaar is a must-try recipe, bursting with flavour from pickle masala and mustard oil, which gives it a powerful flavor and taste. It's a delicious pickle that works with almost anything. Gunda, also known as lasoda or sticky berries, are only accessible during the summer months. 

Dana Methi Ka Achaar: Methi Dana Achar is a delicious way to add some methi seeds into your diet. This achaar, made with mustard oil and spices, is good for diabetics and helps lower cholesterol, lowering the risk of heart disease. 

Sangri Ka Achaar: The Ker Sangri Pickle will bring the flavor of Rajasthani culture to your table. This delicious mix of flavors, including Ker berry and Sangri bean, combined with a variety of spices resulting in a pickle that is really out of this world.