List 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
A
- Aavakaaya – Variety of pickles prepared using mango
- Acar – Vegetable pickle made in Indonesia, Malaysia, Singapore, Philippines and Brunei.
- Achaar – Pickled varieties of vegetable and fruit
- Allium chinense – Species of Allium
- Amba – Mango pickle condiment
- Apple – Fruit that grows on a 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
- Beetroot – Taproot portion of the beet plant
- Beet eggs – Egg dish
- 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
- Beet Pickles
C
- Cabbage – Leafy vegetable in the flowering plant family Brassicaceae
- Caper – Species of plant (Capparis spinosa)
- Pickled carrot – Carrot pickled in brine, vinegar, or other solution
- Chhundo – Kind of Indian pickle from Gujarat
- Chanh muối – Salt-pickled lime in Vietnamese cuisine
- Chinese pickles – 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
- 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
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
- 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 – 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
-
A pickled gherkin
-
Pickled herring with onions
K
- Karashizuke – Type of Japanese pickled vegetable
- Kasuzuke – Japanese pickles using the lees from sake
- Kimchi – Korean side dish of 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
M
- 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 whole fruit preserve from Pakistan, Iran, India, Azerbaijan, Armenia and Georgia
- Murături – Pickled vegetables of the Romanian cuisine
- Mussels – Type of bivalve mollusc
- Mustard – 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
- Oorgai – Pickled varieties of vegetable and fruit
- Onions
P
- Pachranga – Pickled varieties of vegetable and fruit
- 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 – 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 – 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 – Culinary term for pig's feet
- Prawn – Common name applied to some types of crustaceans [5]
- Preserved lemon – Type of pickle
- Prune – Dried plum
R
- Relish – Cooked, pickled, or chopped vegetable or fruit used as a condiment
- Radish – Root vegetable of the family Brassicaceae
- Rollmops – Pickled herring fillets
S
- Salmon – Commercially important migratory fish [6]
- Salt-cured meat – Preservation of food using salt
- Salt pork – Salt-cured pork usually made from pork belly
- 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
- Spanish pickle [7][8][9]
T
- Takuan – Pickled preparation of daikon radish
- Three bean salad – Common cold salad composed of various cooked or pickled beans [10]
- 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
U
- Umeboshi – Sour, pickled Japanese fruit
-
Takuan is pickled daikon radish
W
- Walnuts – A traditional English pickle made from walnuts
- Watermelon rind – Large gourd fruit with a smooth hard rind [11]
- Whelks – Common name that is applied to various kinds of sea snail
Z
- Zha cai – Pickled mustard plant stem from Chongqing, China
See also
- Condiment – Substance added to food for flavour
- List of chutneys – Links to Wikipedia articles on notable chutney varieties
- List of condiments
- List of fermented foods
- List of Indian pickles
- List of kimchi varieties – Korean side dish of fermented vegetables
References
- ^ Coffee and Tea Industries and the Flavor Field. Spice Mill Publishing Company. 1913. p. 1082. Retrieved May 27, 2017.
- ^ "Pickled artichokes". Gourmet Traveller. September 9, 2016. Retrieved May 27, 2017.
- ^ Severson, Kim (May 9, 2014). "Lowcountry Pickled Coleslaw Recipe". New York Times Cooking. Retrieved May 27, 2017.
{{cite web}}
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(help) - ^ 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.
- ^ Society, American Oriental (1897). Journal of the American Oriental Society. American oriental series. American Oriental Society. p. 109. Retrieved May 27, 2017.
- ^ 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.
- ^ 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.
- ^ Housekeeper's Manual: Being a Compilation of Receipts of Tested Value. J.J. Little & Company, printers. 1882. p. 60. Retrieved May 27, 2017.
- ^ Frazer, M.H. (1903). Kentucky Receipt Book (in Czech). Press of the Bradley & Gilbert Company. p. 332. Retrieved May 27, 2017.
- ^ 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.
- ^ 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