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The word pickle comes from the word Dutch pekel or northern German pókel, meaning salt or brine which are the basic components of pickling. Though the exact origin is unknown, archeologists believe that this dish has been around since the days of 2400 BC when ancient Mesopotamians began soaking cucumbers in acidic brine, as a way of preserving. Food is pickled and preserved by immersing fresh fruits and vegetables in an acidic liquid or simple saltwater brine until they are no longer raw or vulnerable to spoilage. In Sri Lanka there are different kinds of pickles prepared by various communities.
Read more; https://www.pbs.org/food/the-history-kitchen/history-pickles/

Maangai oorugai
Sinhalese pickle
(Southern regions)

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