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Homemade Sindhi Pickles
Carrot,  Mango, Potli Achar, Garlic, Lemon Pickle, and more

Sindhi Pickles 

Pickles are made for thousands of years. Pickles are mentioned even in ancient scripture books or Vedas and are an essential part of Sindhi Cuisine.
 
The excellent Sindhi Pickles are made using traditional recipes, which are passed on from generation to generation. Sindhi Pickles are of mainly 3 types Dry Pickles, Wet or Liquid Pickles, and Murabbas i.e. Sweet and sour Pickles.

Water or Liquid pickles have a base of Water and Vinegar. You get Onion Pickles and Carrot Pickles, they are made with Yellow Mustard Seeds and Water. These Pickles have a life of around 30 days. Chilli Pickles are made using Vinegar and they last a little longer i.e. for about 90 days.

Dry Pickles are made using oil and Spices. The most common Oil and Masala Pickles are  Mango, Onion, Lemon, Garlic, Mix Pickle, and Bhee (Lotus Root) Pickle. The Oil and Masala type Pickles have a long shelf life of about 120 Days. This is because of Oil, which works as a preservative.

We at sindhipapad.online provide the most Authentic Sindhi Pickles. Potli Achar or Shredded Mango Pickle has a unique recipe. Very few people know the original recipe for this Pickle. This Pickle is most common in Sindh Pakistan and the recipe traveled to India at the time of Partition with Sindhi refugees. 

After that, the recipe is passed on from Generation to Generation. Potli Achar is an extremely delicious Pickle as it has a very complex and lengthy recipe. 

sindhipapad.online provides only genuine Sindhi Homemade Pickles prepared by Expert Sindhi Ladies.

An Article on Pickles

Pickling is a process, not a particular type of plant. You can pickle that which we usually identify as a pickle, a cucumber, (which is a fruit). Pickled cucumber is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by Lacto-fermentation. Lacto-fermentation is what makes cabbage sauerkraut.

Things that have been pickled include vegetables, (three bean salad, okra), fruit, (spiced peaches, crabapples), meat, hard-boiled eggs, walnuts, and things we would not normally eat, (watermelon rind pickles).

Pickles can be sweet, (sweet pickle relish, spiced apple rings), sour, (dill pickles), savory, (kimchi), and even be made to drink, (milk, water, or coconut milk kefir; kombucha tea).

Fermented foods are good for your digestion, help support your gut flora/bacteria, and help preserve foods that would otherwise spoil.

And they taste good.

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