Preserve the seasons delicious fruit and vegetable into pickles. These tasty, tangy pickles not only add colors but also great taste when used on top of salads, sandwiches, or even as a garnish for your favorite cocktail.

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.

In East Asia, vinaigrette is also used as a pickling medium. The pickling procedure typically affects the food’s texture, taste and flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats, fish, dairy and egg.

Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, peppercorns, fennel seeds, coriander seeds, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity.

Other pickles are made by placing vegetables in vinegar. Like the canning process, pickling does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.

South Asia has a large variety of pickles which are mainly made from varieties of mango, lemon, lime, goongura (a sour leafy shrub), tamarind, Indian gooseberry , chili and etc . Vegetables such as eggplant, carrots, cauliflower, tomato, bitter gourd, green tamarind, ginger, garlic, onion, and citron are also used. These fruits and vegetables are generally mixed with ingredients like salt, spices, and vegetable oils and are set to mature in a moisture less medium.