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List of pickled foods

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 expanding it with reliably sourced entries.

A

Celery asazuke
  • Aavakaaya – Mango pickle from Andhra Pradesh, India
  • Acar – Vegetable pickle made in Indonesia, Malaysia, Singapore and Brunei.
  • Achaar – Foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits
  • Allium chinense – Edible species of plant native to China and Korea
  • Amba – Mango pickle condiment
  • Apple – edible fruit of domesticated deciduous tree [1]
  • Artichoke – Vegetable; a species of thistle cultivated as a food [2]
  • Asazuke – Japanese pickling method
  • Asinan – A pickled vegetable or fruit dish from Indonesia
  • Atchara – A pickle made from grated unripe papaya popular in the Philippines

B

Beni shōga
  • Beetroot – The 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 – A type of tsukemono (Japanese pickle) made from thin strips of ginger
  • Bettarazuke – A type of pickled daikon popular in Tokyo
  • Bodi ko Achar – A Nepalese pickle of boiled beans
  • Bostongurka – A type of relish with pickled gherkins, red bell pepper and onion with spices
  • Branston pickle
  • Brined cheese – Cheese that is matured in a solution of brine

C

Chanh muối aging in glass containers
Curtido (at left)
  • Cabbage – A leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads
  • Caper – Species of plant with edible flower buds and fruits
  • Carrot – Root vegetable, usually orange in color
  • Chhundo – Kind of Indian pickle from Gujarat
  • Chanh muối – A salt pickled lime in Vietnamese cuisine
  • Chinese pickles – Various vegetables or fruits that have been fermented by pickling with salt and brine
  • Chow-chow – A North American pickled 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 – The meat found within a crab
  • Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution
  • Cucumber soup – A 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 – A type of lightly fermented cabbage relish from Central America

D

  • Daikon – A pickled preparation of daikon radish
  • Dilly beans – Pickled green beans, often flavoured with dill.
  • Fermented bean curd, also known as Doufulu – A Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine

E

Pickled eisbein, with sauerkraut
  • Eggs – Hard boiled eggs cured in vinegar or brine
  • Eisbein – Pickled ham hock

F

  • Fried pickle – A snack food made by deep-frying sliced battered dill pickles.
  • Fruit – Fruit that has been preserved by anaeribic 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.[4]
  • Gari – Thinly sliced young ginger marinated in a solution of sugar and vinegar served usually served with sushi
  • Garlic – A vinegar-preserved garlic of Chinese tradition.
  • Gherkin – Cucumber pickled in brine, vinegar, or other solution
  • Giardiniera – An Italian relish of pickled vegetables in vinegar or oil
  • Ginger pickle – A 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 – A traditional way of preserving herring

J

  • Jujube – A species of plant with edible fruit

K

Knieperkohl (center), with kassler (cured pork) and potato
Kimchi
  • Karashizuke – A type of Japanese pickled vegetable
  • Kasuzuke – Japanese pickles using the lees from sake
  • Kimchi – Korean dish made from fermented vegetable
  • Baek-kimchi – Kimchi made without the chili pepper powder
  • Dongchimi – Short-maturing Korean vegetable pickle
  • Kkakdugi – A variation of kimchi made from diced radish
  • Nabak-kimchi – A watery kimchi made of thinly sliced Korean radish and napa cabbage
  • Yeolmu-kimchi – Korean pickle of summer radish leaves
  • Knieperkohl – A pickled cabbage dish similar to sauerkraut

L

  • Lahpet – Burmese pickled tea
  • Limes – Method of preserving the fruit of limes

M

Pickled mango
  • Mango pickle – A variety of pickles prepared using mango
  • Matsumaezuke – A pickled dish from Matsumae, Hokkaidō , Japan
  • Meigan cai – A 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 – A spicy marinated carrot salad
  • Murabba – Savoury or sweet jam pickle or achar from Pakistan, Iran, North India, Azerbaijan, Armenia and Georgia
  • Murături – The pickled vegetables of the Romanian and Moldovan cuisine
  • Mussels – Common name for members of several families of bivalve molluscs
  • Mustard – A popular salt-fermented dish in Hmong cuisine

N

  • Nem chua – Vietnamese food that is rolled up
  • Nozawana – Japanese leaf vegetable, often pickled
  • Nukazuke – Japanese pickle made by fermenting vegetables in rice bran

O

A dish of silverskin pickled onions
  • Oorgai – Foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits

P

Pickled lemons
  • Pachranga – Foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits
  • Pao cai – A type of pickle in Chinese, and particularly Sichuan cuisin
  • Pastrami – Meat preserved by partial drying, seasoning, smoking and steaming
  • Peppadew – Brand name of a sweet piquanté pepper grown in South Africa
  • Piccalilli – A relish of chopped pickled vegetables and spices
  • Pickle meat – also referred to as pickled pork
  • Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution
  • Pickled onion – Onions pickled in a solution of vinegar and salt
  • Pickled pepper – A Capsicum pepper preserved by pickling
  • Pickled radish – A 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 large swimming crustaceans [5]
  • Preserved lemon – condiment in South Asian and North African cuisine
  • Prune – A dried plum of any cultivar

R

Three relishes here accompany Nshima (top right), a cornmeal product in African cuisine
  • Relish – A cooked, pickled, or chopped vegetable or fruit food item typically used as a condiment
  • Radish – An edible root vegetable of the Brassicaceae family
  • Rollmops – Pickled herring fillets

S

Suan cai
  • Salmon – Family of fish related to trout [6]
  • Salt-cured meat – Meat or fish preserved or cured with salt
  • Salt pork – Salt-cured pork, usually prepared from pork belly, or, more rarely, fatback.
  • Sauerkraut – Finely sliced and fermented cabbage
  • Seaweed – Algae that can be eaten and used in the preparation of food
  • Shrimp – Decapod crustaceans
  • Sour cabbage – A fermented vegetable preserve, popular in Romanian, Bosnian, Croatian, Macedonian, Serbian and Bulgarian cuisines
  • Spreewald gherkins – A specialty gherkin from Brandenburg
  • Suan cai – Traditional Chinese pickled vegetables
  • Spanish pickle [7][8][9]

T

  • Takuan – A pickled preparation of daikon radish
  • Three bean salad – A common cold salad composed of various cooked or pickled beans [10]
  • Tianjin preserved vegetable – A type of pickled Chinese cabbage originating in Tianjin, China
  • Tsukemono – Japanese preserved vegetables
  • Torshi, also known as Tursu – The pickled vegetables of the cuisines of many Balkan and Middle East countries

U

  • Umeboshi – A sour, pickled Japanese fruit

W

  • Walnuts – A traditional English pickle, made from walnuts
  • Watermelon rind – A large fruit with a smooth hard rind [11]
  • Whelks – A 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

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. ^ 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.
  5. ^ Society, American Oriental (1897). Journal of the American Oriental Society. American oriental series. American Oriental Society. p. 109. Retrieved May 27, 2017.
  6. ^ 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.
  7. ^ 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.
  8. ^ Housekeeper's Manual: Being a Compilation of Receipts of Tested Value. J.J. Little & Company, printers. 1882. p. 60. Retrieved May 27, 2017.
  9. ^ Frazer, M.H. (1903). Kentucky Receipt Book (in Czech). Press of the Bradley & Gilbert Company. p. 332. Retrieved May 27, 2017.
  10. ^ 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.
  11. ^ Hansen, A. (2011). The Modern Pantry. Ebury Publishing. p. pt43. ISBN 978-1-4090-3360-8. Retrieved May 27, 2017.

External links