List of pickled foods

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A variety of pickled foods surovuakianoYang "naZi Wu .JPG
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

Pickled foods

A

Celery asazuke Celery asadzuke by ayustety in Tokyo.jpg
Celery asazuke

B

Beni shoga Gyudon by jetalone in Higashi-Ginza, Tokyo.jpg
Beni shōga

C

Chanh muoi aging in glass containers Chanh Muoi.jpg
Chanh muối aging in glass containers
Curtido (at left) Condiments for Pupusas in El Salvador 2012.jpg
Curtido (at left)

D

E

Pickled eisbein, with sauerkraut Eisbein-2.jpg
Pickled eisbein, with sauerkraut

F

G

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

H

J

K

Knieperkohl (center), with kassler (cured pork) and potato Kniepergericht.jpg
Knieperkohl (center), with kassler (cured pork) and potato
Kimchi Gimchi.jpg
Kimchi
  • 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

L

M

Pickled mango Pickled Mango.png
Pickled mango

N

O

A dish of silverskin pickled onions Silberzwiebeln (9373-75).jpg
A dish of silverskin pickled onions

P

Pickled lemons MoroccanlemonS.jpg
Pickled lemons

R

Three relishes here accompany Nshima (top right), a cornmeal product in African cuisine Nsima Relishes.JPG
Three relishes here accompany Nshima (top right), a cornmeal product in African cuisine

S

Suan cai Sayur asin pickles.JPG
Suan cai

T

U

W

Zha cai is pickled mustard plant stem that originated from Sichuan, China. TwoHeadsZhacai.jpg
Zha cai is pickled mustard plant stem that originated from Sichuan, China.

Z

See also

Related Research Articles

<span class="mw-page-title-main">Mixed pickle</span> Pickles made from a variety of vegetables mixed in the same pickling process

Mixed pickles are pickles made from a variety of vegetables mixed in the same pickling process. Mixed pickles are eaten much like other pickles: in small amounts to add flavor and to accent a meal. Mixed pickles appear in many different world cuisines.

<span class="mw-page-title-main">Chow-chow (food)</span> Relish

Chow-chow is a pickled dish from the American South.

<span class="mw-page-title-main">Pickling</span> Procedure of preserving food in brine or vinegar

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.

<i>Takuan</i> Pickled preparation of daikon radish

Takuan, or takuan-zuke, known as danmuji (단무지) in the context of Korean cuisine, is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine, takuan is often served uncooked alongside other types of tsukemono. It is also enjoyed at the end of meals to aid digestion.

<i>Banchan</i> Korean side dishes

Banchan are small side dishes served along with cooked rice in Korean cuisine. Banchan are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae. Bowls of cooked rice and guk (soup) are set individually. Banchan are served in small portions, meant to be finished at each meal and replenished during the meal if not enough. Usually, the more formal the meals are, the more banchan there will be. Jeolla province is particularly famous for serving many different varieties of banchan in a single meal.

<span class="mw-page-title-main">Fukujinzuke</span> Condiment in Japanese cuisine

Fukujinzuke (福神漬) is a condiment in Japanese cuisine, commonly used as relish for Japanese curry. In fukujinzuke, vegetables including daikon, eggplant, lotus root and cucumber are finely chopped, then pickled in a base that is flavored with soy sauce. The end result has a crunchy texture.

<span class="mw-page-title-main">Atchara</span> Pickle made from grated unripe papaya popular in the Philippines

Atchara is a pickle made from grated unripe papaya originating from the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue.

<span class="mw-page-title-main">Pickled cucumber</span> Cucumber pickled in brine, vinegar, or other solution

A pickled cucumber – commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment. The fermentation process is executed either by immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.

<i>Jangajji</i> Korean pickled vegetable dish

Jangajji (장아찌) or pickled vegetables is a type of banchan made by pickling vegetables. Unlike kimchi, jangajji is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. Jangajji dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil. Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula.

Chinese pickles or Chinese preserved vegetables consist of vegetables or fruits that have been fermented by pickling with salt and brine, or marinated in mixtures based on soy sauce or savory bean pastes. The former is usually done using high-fiber vegetables and fruits, such as Chinese cabbage, carrot, apple and pineapple, while the latter marinated group is made using a wide variety of vegetables, ranging from mustards and cucumbers to winter melon and radishes. As of now, there are more than 130 kinds of pickles.

<span class="mw-page-title-main">Mohnyin tjin</span> Burmese fermented vegetables in rice wine

Mohnyin Tjin, is a popular Burmese cuisine fermented food dish of vegetables preserved in rice wine and various seasonings. It is similar to Korean Kimchi and Japanese Takana Tsukemono. Mohnyin Tjin is popularly associated with the Shan and is a ubiquitous condiment for Shan dishes such as meeshay and shan khauk swè.

<span class="mw-page-title-main">Asinan</span> Indonesian pickled vegetable or fruit dish

Asinan is a pickled vegetable or fruit dish, commonly found in Indonesia. Asin, Indonesian for "salty", is the process of preserving the ingredients by soaking them in a solution of salty water. Asinan is quite similar to rujak, which is usually served fresh, while asinan is preserved vegetables or fruits. Of the many types and variations of asinan in Indonesia, the most popular are asinan Betawi and asinan Bogor. Asinan can be found in restaurants, warung, and travelling street vendor.

<span class="mw-page-title-main">Pickled fruit</span> Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar

Pickled fruit refers to fruit that has been pickled. Pickling is the process of food preservation by either anaerobic fermentation in brine or immersion in vinegar. Many types of fruit are pickled. Some examples include peaches, apples, crabapples, pears, plums, grapes, currants, tomatoes and olives. Vinegar may also be prepared from fruit, such as apple cider vinegar.

<i>Pao cai</i> Pickle in Chinese, and particularly Sichuan cuisine

Pao cai, also romanized as Pao tsai, is a generic term for pickled, specifically fermented in brine, vegetables in Chinese.

<i>Tsukemono</i> Japanese preserved vegetables

Tsukemono are Japanese preserved vegetables. They are served with rice as an okazu, with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.

<span class="mw-page-title-main">Pickled carrot</span> Carrot pickled in brine, vinegar, or other solution

A pickled carrot is a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the carrots in an acidic solution or through souring by lacto-fermentation. Pickled carrots are often served with Vietnamese cuisine including bánh mì or as a component in an appetizer.

<span class="mw-page-title-main">Encurtido</span> Pickled vegetable dish from Central America

Encurtido is a pickled appetizer, side dish and condiment in the Mesoamerican region. It consists of various vegetables, such as onion, peppers such as jalapeño, carrot and beets, among others, pickled in vinegar brine and typically prepared so the vegetables remain crunchy and firm to the bite. When used as a condiment, it is added to many various dishes to add flavor. It is typically served cold.

References

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