Usha Prabakaran is the author of “Usha’s Pickle Digest,” a compendium of 1,000 heirloom pickle recipes sourced from Indian homes over the course of two decades. During the quarantine, she’s spent time ...

Making authentic Indian garlic pickle involves drying garlic cloves, frying them lightly in mustard oil, adding a spice mix, vinegar, and curing in sunlight for 2-3 days. Regional variations use ...

Achaar, also known as Indian pickles, holds a special place in Indian cuisine and culture. Everyone loves its bold spice, tangy taste, and the way it enhances everyday meals. Whether it is mango, ...

Indians love pickles. Vegetarian households invariably serve at least one pickled dish or relish at every meal. And even when there is meat on the table, there is usually also a pickle or two, ...

No Indian summer feels complete without raw mango pickle. Made from firm, sour green mangoes harvested before ripening, aam ka achar balances sharp tanginess with fiery spices. Regional variations ...

This story comes from the Institute of Culinary Education, which has campuses in New York City and Los Angeles, as well as online programs. Achar, also known as Indian pickles, have been a part of ...

At my parents’ house in Texas, there are two fridges: One for all the regular food, and one whose exclusive purpose is for the storage of dozens of old jam and marinara jars filled with homemade ...

Tangy and spicy, this South Indian lemon chilli pickle will make a pleasant change from regular pickles. Ready in just a few minutes, it's a must-try! 10-12 lemons, 5-6 green or red chillies, 1/4 cup ...