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"my job is to keep the past alive." india's pickle culture goes back thousands of years to when cucumbers and other vegetables were simply preserved in salt. modern indian pickles are more complex and probably more delicious, too—hot and tangy, deeply perfumed with aromatics and ground spices. mango
and lime pickles are commonly sold in the united states, but nothing escapes pickling in india: plums and hog plums, cherries and chokecherries, sprouted fenugreek seeds, bamboo shoots, fat gooseberries, hibiscus flowers and green walnuts. cooks work with all kinds of fruits, vegetables, flowers, roots...
https://www.sundayguardianlive.com/lifestyle/indias-pickle-queen-preserves-everything-including-past