Packing a Generation of Pickling into a Jar

The tradition of pickling and preserving fresh produce and meat can be traced back to 2030 BC in India’s Tigris Valley, where cucumbers were first pickled in a simple salt brine. Pickling is used to cure and save food for long, arduous journeys and to preserve seasonal produce for later consumption.

As time progressed, vinegar and oil were also identified as suitable mediums to preserve edible items, adding extra flavors to the mix.

Raw fruits and vegetables fermented with an assortment of spices and herbs such as turmeric, fennel and mustard seeds create a spicy aroma that tantalizes the taste buds. One of the first recorded sources on achaar is by 14th century traveler and writer, Ibn Battuta, who mentions that un-ripened mango, ginger and pepper pods were preserved in salt and served with meals in Muhammad Bin Tughluq’s court in the Delhi Sultanate.

For generations, preparing achaar at home has been a customary ritual in South Asia. Despite modern tends, many families in Pakistan continue crafting their unique pickles eager to share their treasured recipes globally.

Rama and Javeria.

Javeria and Rama initially started their business by taking orders from a Karachi-based Facebook food group.

They present their relishes and chutneys as homemade and free from preservatives, meticulously crafted according to their grandmothers' recipes using locally sourced seasonal ingredients.

Their produce includes mangoes, phalsa, dried plums and tamarind.

Beginning with small-batch creations of five chutneys and one relish, PJ’s Jars catered to deliveries and exclusive food boutiques. As their enterprise flourished, their business expanded significantly.

Lemon pickle being prepared.

Javeria and Rama are constantly experimenting and expanding their range. Eventually they plan to stock their products in more stores throughout Pakistan.

Perhaps another reason for PJ’s Jars' popularity is the fact that their recipes use a water or vinegar base as compared to traditional achaars that are preserved in oil. Water and vinegar are a healthier option in today's more health-conscious times.

The entire pickling process - from the selection of each ingredient, sterilization of glass bottles to the final bottling and packaging - is performed by Javeria and Rama themselves.

Fresh carrots abound during winter in the sub-continent.

Aloo Bukhara (dried plum) chutney in the making.

Rehydrated aloo bukhara (plums) & char magaz (melon seeds).

The appeal of PJ’s Jars' tasty chutneys and achaars means that their products have already reached other cities in Pakistan. Javeria and Rama have ambitions to go on to international markets and finally present their grandmothers' recipes to the world.