Indian pickles consist of a large variety of pickled fruits and vegetables which are marinated in oil or lemon juice and different Indian spices and salt. Some regions also specialize in pickling meats and fish. Pickled items include mango, lemon, lime, cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, Indian gooseberry, garlic, green or red chili peppers, kohlrabi, gunda, kerda, zimikand, karonda, karela, jackfruit, mushroom, eggplant, and turnip. Homemade pickles are prepared in the summer and kept in the sun during daytime for at least three weeks before use. They are stored in porcelain or glass jars with airtight lids. The acidic nature of the marinade retards bacterial growth, and oil acts as a preservative. Pickles retain their freshness and flavor so long as they do not come into contact with moisture. Commercially produced pickles use preservatives like citric acid and sodium benzoate. Indian pickles come in a wide variety of flavors; thus, a mango pickle from South India may taste very different from one made in North India.

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