Pickled in the Indian context is very different from the Western one. I have never tried making Indian pickles because they are so readily available that I don’t feel the need to make the effort.

I’m going to just list things you can pickle with a sugar and vinegar brine to be used in salads and sandwiches. Fermented foods are also a great source of good bacteria that aids better digestion.

Ingredients for the brine:

• 1 cup water
• 1 cup vinegar (white or half and half with apple cider vinegar)
• ½ cup sugar
• ¼ tsp salt

Method:

• Boil all the ingredients together and let it cool.

Things you can pickle:

• Onions (cut into thins strips)
• Radish
• Jalapeno peppers 
• Cabbage (or purple cabbage shredded)
• Carrots (grated or sliced)
• Ginger (thinly sliced)
• Anything else that won’t turn into mush

Method:

• Put the slices/strips into a lidded container and pour the brine enough to cover all pieces.
• Store in the fridge. It will last a few weeks.

These taste great in salads and sandwiches, but also on cheese and crackers when you feel peckish.

You can even take it a step further and combine with other spices like adding peppercorns and dill.