11 Regional Pickles That Do More Than Just Add Flavor

5. Homestyle Oil Achar (Pan-Indian): Oil as a preservation medium and flavor carrier

Many Indian pickles use edible oil—mustard or sesame—as a protective layer that seals spices and chopped vegetables from air. Oil-based achar has two practical jobs: it keeps oxygen away from the produce, and it distributes fat-soluble spices so a little goes far when added to food. In homes where refrigeration wasn't always available, this method extended the shelf life of seasonal vegetables for months. In Ayurvedic home practice, oil-preserved pickles are also considered warming, which is why they pair well with plain, cooling foods like rice or curds. For North American cooks, oil pickles offer a pantry-friendly way to add umami and richness when fresh produce is out of season. Always use a clean, dry spoon when scooping from a jar, and keep the jar in a cool, dark place once opened. If you notice off-odors or cloudiness not normal for that style, discard the contents to be safe.