List of pickled foods

From Wikipedia, the free encyclopedia
A variety of pickled foods

This is a list of pickled foods. Many various types of foods are pickled to preserve them and add flavor. Some of these foods also qualify as fermented foods.

Pickled foods[]

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by with reliable sources.

A[]

Celery asazuke
  • Aavakaaya
  • Acar – Vegetable pickle made in Indonesia, Malaysia, Singapore, Philippines and Brunei.
  • Achaar
  • Allium chinense – Edible species of plant native to China and Korea
  • Amba – Mango pickle condiment
  • Apple – Fruit and tree [1]
  • Artichoke – Type of vegetable that is a species of thistle cultivated for culinary use [2]
  • Asazuke – Japanese pickling method
  • Asinan – Indonesian pickled vegetable or fruit dish
  • Atchara – Pickle made from grated unripe papaya popular in the Philippines

B[]

Beni shōga
  • Beetroot – Taproot portion of the beet plant
  • Beet eggs – Hard boiled eggs cured in a brine of beets, beet juice, vinegar, sugar and spices
  • Beni shōga – Japanese pickled ginger
  • Bettarazuke – Type of pickled daikon popular in Tokyo
  • Bodi ko Achar – Nepalese pickle of boiled beans
  • Bostongurka – Type of relish with pickled gherkins, red bell pepper and onion with spices
  • Branston pickle – British food brand known for its pickled chutney
  • Brined cheese – Cheese that is matured in brine
  • Burong mangga

C[]

Chanh muối aging in glass containers
Curtido (at left)
  • Cabbage – Leafy vegetable in the flowering plant family Brassicaceae
  • Caper – Species of plant with edible flower buds and fruits
  • Pickled carrot – Carrot pickled in brine, vinegar, or other solution
  • Champoy – Myrica rubra pickled in salt, sugar, and vinegar from the Philippines
  • Chamoy (Sauce)
  • Chhundo – Kind of Indian pickle from Gujarat
  • Chanh muối – Salt-pickled lime in Vietnamese cuisine
  • Chinese pickles – Various vegetables or fruits that have been fermented by pickling with salt and brine
  • Chow-chow – Relish
  • Cockles – Family of edible marine bivalve molluscs
  • Coleslaw – Salad consisting primarily of finely-shredded raw cabbage [3]
  • Corned beef – Salt-cured beef product
  • Crab meat – Meat found within a crab
  • Crack seed – Category of snacks that originated in China
  • Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution
  • Cucumber soup – Traditional Polish and Lithuanian soup made from sour, salted cucumbers and potato
  • Cueritos – Pig skin, usually pickled in vinegar, and can be made with a spicy sauce
  • Curtido – Type of lightly fermented cabbage relish from Central America

D[]

  • Daikon – Pickled preparation of daikon radish
  • Dilly beans – Pickled green beans, often flavoured with dill.
  • Fermented bean curd, also known as Doufulu – Chinese condiment

E[]

Pickled eisbein, with sauerkraut
  • Encurtido – a pickled vegetable appetizer, side dish and condiment in the Mesoamerican region[4]
  • Eggs – Hard boiled eggs cured in vinegar or brine
  • Eisbein – Pickled ham hock

F[]

  • Fried pickle – Snack food made by deep-frying sliced battered dill pickles
  • Fruit – Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar
  • Fukujinzuke – Vegetables including daikon, eggplant, lotus root and cucumber finely chopped and pickled in a base flavored with soy sauce

G[]

Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil.[5]
  • Gari – Thinly sliced ginger dish
  • Garlic – Vinegar-preserved garlic of Chinese tradition
  • Gherkin – Cucumber pickled in brine, vinegar, or other solution
  • Giardiniera – Italian relish of pickled vegetables in vinegar or oil
  • Ginger pickle – Popular pickle in Andhra Pradesh, India
  • Green beans – Pickled green beans, often flavoured with dill. – sometimes referred to as dilly beans

H[]

  • Ham hock – Joint on the hog's leg between the ham and trotter
  • Herring – Traditional way of preserving herring

J[]

  • Jujube – Species of plant with edible fruit

  • Dilly beans

  • Gari (pickled ginger)

  • A pickled gherkin

  • Pickled herring with onions

K[]

Knieperkohl (center), with kassler (cured pork) and potato
Kimchi
  • Karashizuke – Type of Japanese pickled vegetable
  • Kasuzuke – Japanese pickles using the lees from sake
  • Kiamoy – Snack made from dried pickled fruit and anise
  • Kimchi – Traditional Korean side dish of salted and fermented vegetables
  • Baek-kimchi – Kimchi made without the chili pepper powder
  • Dongchimi – Short-maturing Korean vegetable pickle
  • Kkakdugi – Variation of kimchi made from diced radish
  • Nabak-kimchi – Watery kimchi made of thinly sliced Korean radish and napa cabbage
  • Yeolmu-kimchi – Korean pickle of summer radish leaves
  • Knieperkohl – Pickled cabbage dish similar to sauerkraut

L[]

  • Lahpet – Burmese pickled tea
  • Li hing mui – Salty dried Chinese plum
  • Limes – Method of preserving the fruit of limes

M[]

Pickled mango
  • Mango pickle – Variety of pickles prepared using mango
  • Matsumaezuke – Pickled dish from Matsumae, Hokkaidō , Japan
  • Meigan cai – Type of dry pickled Chinese mustard
  • Mixed pickle – Pickles made from a variety of vegetables mixed in the same pickling process
  • Mohnyin tjin – Burmese fermented vegetables in rice wine
  • Morkovcha – Spicy marinated carrot salad
  • Murabba – Sweet whole fruit preserve from Pakistan, Iran, India, Azerbaijan, Armenia and Georgia
  • Murături – Pickled vegetables of the Romanian cuisine
  • Mussels – Common name for members of several families of bivalve molluscs
  • Mustard – Popular salt-fermented dish in Hmong cuisine

N[]

  • Nem chua
  • Nozawana – Japanese leaf vegetable, often pickled
  • Nukazuke – Japanese pickle made by fermenting vegetables in rice bran

O[]

A dish of silverskin pickled onions
  • Oorgai
  • Onions

P[]

Pickled lemons
  • Pachranga
  • Pao cai – Pickle in Chinese, and particularly Sichuan cuisine
  • Pastrami – Meat preserved by partial drying, seasoning, smoking, and steaming
  • Peppadew – Brand name of a sweet and spicy pickled pepper grown in South Africa
  • Piccalilli – British relish of chopped pickled vegetables and spices
  • Pickle meat – also referred to as pickled pork
  • Pickled carrot – a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time
  • Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution
  • Pickled onion – Onions pickled in a solution of vinegar or salt
  • Pickled pepper – Capsicum pepper preserved by pickling
  • Pickled radish – Radish dish served with Korean fried chicken
  • Pickling salt – Fine-grained salt used for manufacturing pickles
  • Pig's trotters, also known as Pigs' feet
  • Prawn – Common name applied to some types of crustaceans [6]
  • Preserved lemon – Type of pickle
  • Prune – Dried plum

R[]

Three relishes here accompany Nshima (top right), a cornmeal product in African cuisine
  • Relish – Cooked, pickled, or chopped vegetable or fruit used as a condiment
  • Radish – Root vegetable of the family Brassicaceae
  • Rollmops – Pickled herring fillets

S[]

Suan cai
  • Saladitos – Dried salted plums
  • Salmon – Family of fish related to trout [7]
  • Salt-cured meat – Meat or fish preserved or cured with salt
  • Salt pork – Salt-cuhfoched pork, usually prepared from pork belly, or, more rarely, fatback.
  • Sauerkraut – Finely sliced and fermented cabbage
  • Seaweed – Algae that can be eaten and used for culinary purposes
  • Shrimp – Decapod crustaceans
  • Sour cabbage – Fermented vegetable preserve
  • Spreewald gherkins – Specialty gherkin from Brandenburg
  • Suan cai – Traditional Chinese pickled vegetables
  • [8][9][10]

T[]

  • Takuan – Pickled preparation of daikon radish
  • Three bean salad – Common cold salad composed of various cooked or pickled beans [11]
  • Tianjin preserved vegetable – Type of pickled Chinese cabbage originating in Tianjin, China
  • Tsukemono – Japanese preserved vegetables
  • Torshi, also known as Tursu – Middle Eastern and Balkan pickled vegetables
  • Turnip - Lebanese pickle with bertroot for red coloring.

U[]

  • Umeboshi – Sour, pickled Japanese fruit

  • Takuan is pickled daikon radish

  • Tursu are the pickled vegetables of the cuisines of many Balkan and Middle East countries.

  • Umeboshi (pickled ume fruit) drying in the sun

W[]

  • Walnuts – A traditional English pickle made from walnuts
  • Watermelon rind – Large gourd fruit with a smooth hard rind [12]
  • Whelks – Common name that is applied to various kinds of sea snail
Zha cai is pickled mustard plant stem that originated from Sichuan, China.

Z[]

  • Zha cai – Pickled mustard plant stem from Chongqing, China

See also[]

  • Condiment – Substance added to food to impart or enhance a flavor
  • List of chutneys – Links to Wikipedia articles on notable chutney varieties
  • List of condiments – Wikipedia list article
  • List of fermented foods – Wikipedia list article
  • List of Indian pickles – Wikipedia list article
  • List of kimchi varieties

References[]

  1. ^ Coffee and Tea Industries and the Flavor Field. Spice Mill Publishing Company. 1913. p. 1082. Retrieved May 27, 2017.
  2. ^ "Pickled artichokes". Gourmet Traveller. September 9, 2016. Retrieved May 27, 2017.
  3. ^ Severson, Kim (May 9, 2014). "Lowcountry Pickled Coleslaw Recipe". New York Times Cooking. Retrieved May 27, 2017.
  4. ^ Ford, Bryan (October 21, 2021). "The Pickled Perfection of Honduras's Encurtido Is Worth the Trek". MSN. Retrieved October 24, 2021.
  5. ^ Miller, Robin (November 2007). Quick Fix Meals: 200 Simple, Delicious Recipes to Make Mealtime Easy. Newtown, CT: Taunton Press. p. 231. ISBN 978-1-56158-947-0.
  6. ^ Society, American Oriental (1897). Journal of the American Oriental Society. American oriental series. American Oriental Society. p. 109. Retrieved May 27, 2017.
  7. ^ Cobb, J.N. (1921). Pacific Salmon Fisheries. Dep. of Commerce. Bureau of Fisheries Document. U.S. Government Printing Office. p. 133. Retrieved May 27, 2017.
  8. ^ Housekeeping in the Blue Grass: A New and Practical Cook Book : Containing Nearly a Thousand Recipes. Geo. E. Stevens. 1875. p. 36. Retrieved May 27, 2017.
  9. ^ Housekeeper's Manual: Being a Compilation of Receipts of Tested Value. J.J. Little & Company, printers. 1882. p. 60. Retrieved May 27, 2017.
  10. ^ Frazer, M.H. (1903). Kentucky Receipt Book (in Czech). Press of the Bradley & Gilbert Company. p. 332. Retrieved May 27, 2017.
  11. ^ Better Homes and Gardens Can It!. Better Homes and Gardens Cooking. Houghton Mifflin Harcourt. 2012. p. 163. ISBN 978-0-544-17842-7. Retrieved May 27, 2017.
  12. ^ Hansen, A. (2011). The Modern Pantry. Ebury Publishing. p. pt43. ISBN 978-1-4090-3360-8. Retrieved May 27, 2017.

External links[]

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