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 occur in many different world cuisines.
In U.S. cuisine, a mixed pickle consists of vegetables typically including cucumbers, cauliflower, cut large onions, and bell peppers, as well as spices like garlic, dill, allspice, and chili peppers, suspended in vinegar. Mixed pickles may also be categorized as sweet or sour depending on the addition of a sweetening agent like sugar.
In British cuisine, mixed pickles typically include small whole onions, gherkins, and cauliflower. Some specific kinds of British mixed pickle are Branston pickle (more properly termed a relish), and piccalilli (the latter also found in U.S. cuisine).
In Indian cuisine, a mixed Indian pickle is more likely to contain fruits (for example, mangos and limes) as well as vegetables. Indian pickle is prepared using oil, unlike western pickles, and is more likely to use lemon juice or some other acid as a souring agent instead of vinegar. There are regional variations in spicing and in the ingredients.
- Chow-chow – A North American pickled relish
- Chutney – Condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit
- Giardiniera – An Italian relish of pickled vegetables in vinegar or oil
- South Asian pickles – Foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits
- Pickling – Procedure of preserving food in brine or vinegar
- Torshi – The pickled vegetables of the cuisines of many Balkan and Middle East countries
- http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3010786 ams.usda.gov
- http://www.bbc.co.uk/dna/h2g2/A3100168 bbc.co.uk
- http://indianfoodsco.com/Submit/Pickles.htm indianfoodsco.com
- Photos of Western mixed pickles (second to last and third to last photos)
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