The Art of Making Homemade Pickles

A good pickle is patience in a jar. At Onkhli, we still follow the age-old method — hand-cut produce, sun-drying, and a careful blend of spices.

The three golden rules

• Dry everything — even a drop of water can spoil a batch.
• Use mustard or sesame oil — it preserves and deepens the flavour.
• Rest it in the sun — 5–7 days of sunlight brings the magic together.

The result: bold, tangy, homestyle pickles that taste just like home.