4 Natural Preservatives Used in Pickles Pickles have been a part of Indian culinary traditions for centuries. Whether it’s the tangy mango pickle, the fiery green chilly pickle, or the classic mixed vegetable achar, pickles hold a special place in our hearts and on our plates.  But have you ever wondered, “What preservatives are used in pickles?”  The secret lies in India’s natural, time-tested ingredients that ensure pickles remain fresh and delicious without artificial additives. With the widespread use of artificial preservatives, most pickles now come with unnatural preservatives that may not be great for your health. However, at AKOMA Zayka , we only use the most natural preservatives used in Indian pickles to ensure that you get nothing but the pure taste of homemade pickle right at your doorstep. In this blog, we’ll explore the 4 natural preservatives used in pickles, focusing on their benefits and how they contribute to the incredible taste and longevity of this beloved condiment.  If you’ve been searching for healthier alternatives, this guide will also help you understand the benefits of preservative free pickles made with traditional methods. 1. Hing: A Unique and Flavourful Preservative :- Hing, or asafoetida, is a powerful spice often used in Indian cooking, including pickles. Beyond its unique flavour, there are many benefits of hing  that make it the perfect natural preservative and a healthy addition to pickles. Its antimicrobial properties help prevent spoilage by preventing the growth of bacteria and fungi. When added to pickles, Hing not only enhances the taste but also extends their shelf life naturally. It’s particularly effective in balancing the acidity of pickles, ensuring that they remain safe to consume over time.  This makes Hing one of the most essential natural preservatives for pickles, especially in recipes that focus on traditional flavours. 2. Salt: The Most Essential Preservative:- Salt is undoubtedly one of the most common and effective natural preservatives used in pickles. Known for its ability to draw out moisture, salt creates an environment where bacteria and fungi cannot thrive. This process, known as osmosis, is very important to ensure the long-lasting freshness of pickles. In fact, for centuries, salt has been one of the most common preservatives used in Indian pickles, not just for preservation but also for flavour. The salt enhances the tangy, spicy, and savoury notes of pickles, making it an indispensable ingredient in every recipe.  Additionally, salt’s ability to boost shelf life makes it a key component of our preservative free pickles that stay fresh without artificial chemicals. 3. Mustard Oil: A Healthy and Effective Preservative:- Mustard oil is the most crucial aspect of traditional Indian pickle-making. Known for its unique aroma and flavour, mustard oil is also one of the most effective natural preservatives used in pickles. With its high content of monounsaturated fats and natural antimicrobial properties, mustard oil is perfect for preserving pickles and improving taste. Additionally, the oil creates a protective barrier, preventing air from reaching the ingredients and reducing the risk of oxidation and microbial growth. On the other hand, mustard oil’s healthy properties, such as its richness in Omega-3 fatty acids and antioxidants, make it a healthier choice compared to refined oils. This is why mustard oil remains a favourite in the preparation of preservative free pickles.  4. Mustard Seeds: A Tiny Yet Mighty Preservative:- Mustard seeds are a staple in Indian pickles, and for good reason. These small but important seeds contain natural antimicrobial properties that help prevent the growth of harmful bacteria. Mustard seeds are also rich in compounds like glucosinolates and myrosinase, which further contribute to their preservative qualities. In addition to preservation, mustard seeds add a subtle heat and crunch to pickles, enhancing their texture and flavour. This makes them one of the most versatile natural preservatives for pickles. How Natural Preservatives Enhance Pickle-Making Natural preservatives not only keep pickles fresh and safe but also play a crucial role in improving their flavour. The synergy between ingredients like hing, salt, and mustard ensures that the pickles remain vibrant, tangy, and aromatic for months. For example, the strong heat of mustard oil balances the saltiness of the pickle, while Hing’s unique aroma complements the spices. This combination of natural preservatives results in pickles that are not only delicious but also healthy and long-lasting. Order Homemade, Preservative Free Pickles from AKOMA Zayka The art of pickle-making lies in the careful selection of ingredients, and natural preservatives used in pickles are the backbone of this process. From the health benefits of Hing to the protective qualities of mustard oil, these traditional methods ensure that pickles stay fresh, delicious & healthy without the need for artificial additives. Whether you’re preparing pickles at home or looking for authentic, preservative-free pickles from trusted brands, knowing what preservatives are used in pickles can make all the difference.  Fortunately, AKOMA Zayka is dedicated to providing you with nothing but the homemade goodness of traditional Indian achaar. That’s why all pickles in our homemade achar collection are made with natural preservatives. So, what are you waiting for? Order your favourite pickles from AKOMA  Zayka and taste the tradition now!