Where do pickled onions come from?
Pickled food in bad wine is not an Islamic method of preserving food, believe it or not, Sugar was the Islamic method of food preservation. Pickling, in Northern Europe, also known as brining or corning, was the process of preserving food by anaerobic fermentation in brine (a solution of salt in water), Sauerkraut for example. You have to go to the Far east for the source of Pickled Onions. In Sri Lanka, they traditionally prepare pickles called achcharu from slices of carrots, onions, ground dates, mustard powder, ground pepper, crushed ginger, garlic and vinegar seasoned in a clay pot. In Turkey, pickles are called turşu. Turkish people make turşu with a variety of vegetables, roots, and fruits such as peppers, cucumber, Armenian cucumber (acur), cabbage, tomato, eggplant (aubergine), carrot, turnip, beetroot, green almond, green plum, etc. Also, they use a mixture of spices to flavour their pickles. The technology was brought back from Asia by Alexander the Great. The history of the
