Garlic pickle consumption is expanding in both the local and foreign markets. Mango pickle, lime pickle, mixed veggie pickle, red chilli pickle, and more famous pickles Pickled ginger, garlic, and mushrooms have also grown in popularity in recent years.

Garlic pickles were one of the first commercial products to debut on the market as a fruit and vegetable preservation product. Despite the fact that there are many brands of Garlic prickles on the market, there is still a decent scale for new brands and palatability.

Garlic pickle is an essential ingredient in Indian Food. For nearly a century, it has been used as a condiment. It assists in food digestion and absorption has anathematic and antiseptic properties and is utilised in a range of therapeutic treatments.

Garlic pickle is grown in numerous countries, with the biggest farmers being M.P., U.P., Maharashtra, Haryana, and Gujarat. Garlic pickle manufacturing. Garlic pickle manufacture from raw bulbs is a well-established sector in Europe and the United States, and it is gaining traction in India as well.

Garlic pickler was made in a hygienic manner. It is simple and straightforward to use, and it is often used in both vegetarian and non-vegetarian Indian cuisine.

It can be manufactured anywhere, although it should be confined to garlic pickle-producing regions for simplicity of procurement. Despite the fact that garlic is widely grown and consumed in India, little effort has been made to make dehydrated garlic and garlic pickle, resulting in around 20% of the yield being squandered owing to respiration and microbial decomposition during raw garlic pickle bulb storage.