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List of pickled foods

From Wikipedia, the free encyclopedia

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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

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This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by editing the page to add missing items, with references to reliable sources.

A

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Celery asazuke
  • Aavakaaya – Variety of pickles prepared using mango
  • Acar – Southeast Asian pickled vegetables
  • Achaar – Pickled varieties of vegetable and fruit
  • Allium chinense – Species of Allium
  • Amba – Mango pickle condiment
  • Apple – Edible fruit[1]
  • Artichoke – Type of vegetable cultivated for culinary use[2]
  • Asazuke – Japanese pickling method
  • Asinan – Indonesian pickled vegetable or fruit dish
  • Atchara – Filpino unripe papaya pickle

B

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Beni shōga

C

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Chanh muối aging in glass containers
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Curtido (at left)
  • Cabbage – Leafy vegetable in the flowering plant family Brassicaceae
  • Caper – Species of plant (Capparis spinosa)
  • Chamoy – Savory sauces and condiments in Mexican cuisine made from pickled fruit
  • Champoy – Myrica rubra pickled in salt, sugar, and vinegar from the Philippines
  • Chanh muối – Salt-pickled lime in Vietnamese cuisine
  • Chhundo – Kind of Indian pickle from Gujarat
  • Chinese pickles – Vegetables or fruits that have been fermented by pickling with salt and brine
  • Chow-chow – 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
  • Crack seed – Category of snacks that originated in China
  • Cucumber soup – Traditional Polish and Lithuanian soup made from sour, salted cucumbers and potato
  • Cueritos – Latin cuisine pickled pork skin
  • Curtido – Fermented cabbage relish from Central America
  • Pickled carrot – Carrot pickled in brine, vinegar, or other solution
  • Pickled cucumber – Small pickled and fermented cucumber

D

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E

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

F

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  • 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 – Condiment in Japanese cuisine

G

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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 – Small pickled and fermented cucumber
  • Giardiniera – Italian relish of pickled vegetables in vinegar or oil
  • Ginger pickle – Pickle eaten in Andhra Pradesh, India
  • Green beans – Pickled green beans, often flavoured with dill – sometimes referred to as dilly beans

H

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

J

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  • Jujube – Species of plant with edible fruit

K

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Knieperkohl (center), with kassler (cured pork) and potato
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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 – Korean side dish of fermented vegetables
  • Baek-kimchi – Kimchi made without the chili pepper powder
  • Dongchimi – Short-maturing Korean vegetable pickle
  • Kkakdugi – Kimchi variety made with diced radish
  • Nabak-kimchi – Variant of the Korean dish kimchi
  • Yeolmu-kimchi – Korean pickle of summer radish leaves

L

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

M

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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 – Koryo-saram spicy marinated carrot dish
  • Murabba – Sweet fruit preserve
  • Murături – Pickled vegetables of the Romanian cuisine
  • Mussels – Bivalve mollusc
  • Mustard – Popular salt-fermented dish in Hmong cuisine

N

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

O

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A dish of silverskin pickled onions
  • Onions
  • Oorgai – Pickled varieties of vegetable and fruit

P

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Pickled lemons
  • Pachranga – Pickled varieties of vegetable and fruit
  • Pao cai – Pickle in Chinese cuisine
  • 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 – Meat, typically offal, in vinegar – 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 – Small pickled and fermented cucumber
  • Pickled onion – Onions pickled in a solution of vinegar or salt
  • Pickled pepper – Capsicum pepper preserved by pickling
  • Pickled pigs' feet – Meat, typically offal, in vinegar
  • Pickled radish – Radish dish served with Korean fried chicken
  • Pickling salt – Fine-grained salt used for manufacturing pickles
  • Pikliz – Haitian condiment
  • Prawn – Crustaceans used for culinary purposes[6]
  • Preserved lemon – Type of pickle
  • Prune – Dried plum

R

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

S

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Suan cai

T

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  • 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
  • Torshi, also known as Tursu – Procedure of preserving food in brine or vinegar
  • Tsukemono – Japanese preserved vegetables
  • Turnip – Type of root vegetable

U

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  • Umeboshi – Sour pickled Japanese fruit

W

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  • Walnuts – Traditional English pickle made from walnuts
  • Watermelon rind – Plant with large fruit[12]
  • Whelks – Common name that is applied to various kinds of sea snail
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Zha cai is pickled mustard plant stem that originated from Sichuan, China.

Z

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

See also

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References

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  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. Archived from the original on November 19, 2016. Retrieved May 27, 2017.
  3. ↑ Severson, Kim (May 9, 2014). "Lowcountry Pickled Coleslaw Recipe". New York Times Cooking. Archived from the original on October 18, 2016. Retrieved May 27, 2017.
  4. ↑ Ford, Bryan (October 21, 2021). "The Pickled Perfection of Honduras's Encurtido Is Worth the Trek". MSN. Archived from the original on October 24, 2021. 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.
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