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.

Contents

• A
• B
• C
• D
• E
• F
• G
• H
• I
• J
• K
• L
• M
• N
• O
• P
• Q
• R
• S
• T
• U
• V
• W
• X
• Y
• Z

• See also
• References
• External links

Pickled foods

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

Celery asazuke

• Aavakaaya  – Variety of pickles prepared using mangoPages displaying short descriptions of redirect targets
• Acar  – Southeast Asian pickled vegetables
• Achaar  – Pickled varieties of vegetable and fruitPages displaying short descriptions of redirect targets
• Allium chinense  – Species of Allium
• Amba  – Mango pickle condiment
• Apple  – Edible fruit ^[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  – Filpino unripe papaya pickle

B

Beni shōga

• Beet eggs  – Egg dish
• Beetroot  – Taproot portion of the beet plant
• Beni shōga  – Japanese pickled ginger
• Bettarazuke  – Type of pickled daikon popular in Tokyo
• Bodi ko achar
• 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
• Brinjal  – Plant speciesPages displaying short descriptions of redirect targets
• Burong mangga  – Filipino side dish

C

Chanh muối aging in glass containers

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  – Pig skin, usually pickled in vinegar, and can be made with a spicy sauce
• 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

• 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

• 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

• 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

Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil.

• 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

• 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  – 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

• Knieperkohl  – Pickled cabbage dish similar to sauerkraut
• Kool-Aid pickles  – Small pickled and fermented cucumber

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  – 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 cuisinePages displaying short descriptions of redirect targets

N

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

O

A dish of silverskin pickled onions

• Onions
• Oorgai  – Pickled varieties of vegetable and fruitPages displaying short descriptions of redirect targets

P

Pickled lemons

• Pachranga  – Pickled varieties of vegetable and fruitPages displaying short descriptions of redirect targets
• Pao cai  – Pickle in Chinese, and particularly Sichuan 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  – Louisiana cuisine specialty – 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  – Pigs' feet pickled in a brine of vinegar or salt
• 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

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

Suan cai

• Salmon  – Commercially important migratory fish ^[7]
• Salt pork  – Salt-cured pork usually made from pork belly
• Salt-cured meat  – Preservation of food using saltPages displaying short descriptions of redirect targets
• Sauerkraut  – Finely sliced and fermented cabbage
• Sausage  – Meat product
• Seaweed  – Algae that can be used for culinary purposes
• Shrimp  – Crustaceans used for culinary purposes
• Sour cabbage  – Fermented vegetable preserve
• Spanish pickle ^{[8] [9] [10]}
• Spreewald gherkins  – Specialty gherkin from Brandenburg
• Suan cai  – Traditional Chinese pickled vegetables

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
• Torshi , also known as Tursu – Middle Eastern and Balkan pickled vegetables
• Tsukemono  – Japanese preserved vegetables
• Turnip  – Type of root vegetable

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 for flavour
• List of chutneys  – Chutney varieties
• List of condiments
• List of fermented foods
• List of Indian pickles
• List of kimchi varieties  – Korean side dish of fermented vegetablesPages displaying short descriptions of redirect targets

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. 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.

External links

• Media related to Pickled food at Wikimedia Commons