The history of pickling dates back to 2,400 BC, when cucumbers from native India were pickled in the Tigris Valley. The word “pickle” comes from the Dutch pekel or northern German pókel, meaning “salt” or “brine,” two very important components in the pickling process. Throughout history pickling was a necessity, as it was the best way to preserve food for a long period. As one of the earliest mobile foods, pickles filled the stomachs of hungry sailors and travelers, while also providing families with a source of food during the cold winter months.
International Pickle Week was started in 1948 by Pickle Packers International. It is a 10-day long promotional period held in America each year, usually in May. The exact dates change every year and are set by Pickle Packers International, a trade association for the American pickle industry.
Each area of the world has its own beloved variety of pickle. Pickles play an important role in Indian cuisine. No Indian meal is complete without a smidgen of pickle. They enhance the taste of food, add a spicy flavor, act as an appetizer and are palatable. Pickling is an ancient art still prevalent in Indian households. Most of us have fond memories of our childhood during summer vacations at grandma’s places.
We bring to you pickles that are prepared the traditional way with carefully chosen raw materials. Great taste and health bottled in a jar.
