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.

A variety of pickled foods

Pickled foods
This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.

A
Celery asazuke
  • Aavakaaya – Mango pickle from Andhra Pradesh, India
  • Acar – Vegetable pickle made in Indonesia, Malaysia, Singapore and Brunei.
  • Achaar
  • Allium chinense – Edible species of plant native to China and Korea
  • Amba – Mango pickle condiment
  • Apple – Edible fruit of domesticated deciduous tree [1]
  • Artichoke – Type of vegetable that is a species of thistle cultivated as a food [2]
  • Asazuke – Japanese pickling method
  • Asinan – Indonesian pickled vegetable or fruit dish
  • Atchara – A pickle made from grated unripe papaya popular in the Philippines

B
Beni shōga
  • Beetroot – The taproot portion of the beet plant
  • Beet eggs – Hard boiled eggs cured in a brine of beets, beet juice, vinegar, sugar and spices
  • Beni shōga – Japanese pickled ginger
  • Bettarazuke – A type of pickled daikon popular in Tokyo
  • Bodi ko Achar – A Nepalese pickle of boiled beans
  • Bostongurka – A type of relish with pickled gherkins, red bell pepper and onion with spices
  • Branston pickle
  • Brined cheese – Cheese that is matured in brine

C
Chanh muối aging in glass containers
Curtido (at left)
  • Cabbage – Leafy vegetable in the flowering plant family Brassicaceae
  • Caper – Species of plant with edible flower buds and fruits
  • Pickled carrot – Carrot pickled in brine, vinegar, or other solution
  • Chhundo – Kind of Indian pickle from Gujarat
  • Chanh muối – A salt-pickled lime in Vietnamese cuisine
  • Chinese pickles – Various 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 – The meat found within a crab
  • Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution
  • Cucumber soup – A 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 – A type of lightly fermented cabbage relish from Central America

D
  • Daikon – A pickled preparation of daikon radish
  • Dilly beans – Pickled green beans, often flavoured with dill.
  • Fermented bean curd, also known as Doufulu – A Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine

E
Pickled eisbein, with sauerkraut
  • Eggs – Hard boiled eggs cured in vinegar or brine
  • Eisbein – Pickled ham hock

F
  • Fried pickle – A 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 – Vegetables including daikon, eggplant, lotus root and cucumber finely chopped and pickled in a base flavored with soy sauce

G
Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil.[4]
  • Gari – Thinly sliced young ginger marinated in a solution of sugar and vinegar served usually served with sushi
  • Garlic – A vinegar-preserved garlic of Chinese tradition.
  • Gherkin – Cucumber pickled in brine, vinegar, or other solution
  • Giardiniera – An Italian relish of pickled vegetables in vinegar or oil
  • Ginger pickle – A popular pickle 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 – A traditional way of preserving herring

J
  • Jujube – A species of plant with edible fruit

K
Knieperkohl (center), with kassler (cured pork) and potato
Kimchi
  • Karashizuke – A type of Japanese pickled vegetable
  • Kasuzuke – Japanese pickles using the lees from sake
  • Kimchi – Traditional Korean side dish of salted and fermented vegetables
  • Baek-kimchi – Kimchi made without the chili pepper powder
  • Dongchimi – Short-maturing Korean vegetable pickle
  • Kkakdugi – A variation of kimchi made from diced radish
  • Nabak-kimchi – A watery kimchi made of thinly sliced Korean radish and napa cabbage
  • Yeolmu-kimchi – Korean pickle of summer radish leaves
  • Knieperkohl – A pickled cabbage dish similar to sauerkraut

L
  • Lahpet – Burmese pickled tea
  • Limes – Method of preserving the fruit of limes

M
Pickled mango
  • Mango pickle – A variety of pickles prepared using mango
  • Matsumaezuke – A pickled dish from Matsumae, Hokkaidō , Japan
  • Meigan cai – A 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 – A spicy marinated carrot salad
  • Murabba – Savoury or sweet whole fruit preserve from Pakistan, Iran, North India, Azerbaijan, Armenia and Georgia
  • Murături – The pickled vegetables of the Romanian and Moldovan cuisine
  • Mussels – Common name for members of several families of bivalve molluscs
  • Mustard – A 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
A dish of silverskin pickled onions
  • Oorgai
  • Onions

P
Pickled lemons
  • Pachranga
  • Pao cai – A type of pickle in Chinese, and particularly Sichuan cuisin
  • 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 – A relish of chopped pickled vegetables and spices
  • Pickle meat – 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 – A Capsicum pepper preserved by pickling
  • Pickled radish – A radish dish served with Korean fried chicken
  • Pickling salt – Fine-grained salt used for manufacturing pickles
  • Pig's trotters, also known as Pigs' feet
  • Prawn – Common name applied to large swimming crustaceans [5]
  • Preserved lemon – condiment in South Asian and North African cuisine
  • Prune – A dried plum of any cultivar

R
Three relishes here accompany Nshima (top right), a cornmeal product in African cuisine
  • Relish – A cooked, pickled, or chopped vegetable or fruit food item typically used as a condiment
  • Radish – An edible root vegetable of the family Brassicaceae
  • Rollmops – Pickled herring fillets

S
Suan cai
  • Salmon – Family of fish related to trout [6]
  • Salt-cured meat – Meat or fish preserved or cured with salt
  • Salt pork – Salt-cured pork, usually prepared from pork belly, or, more rarely, fatback.
  • Sauerkraut – Finely sliced and fermented cabbage
  • Seaweed – Algae that can be eaten and used in the preparation of food
  • Shrimp – Decapod crustaceans
  • Sour cabbage – A fermented vegetable preserve, popular in Romanian, Bosnian, Croatian, Macedonian, Serbian and Bulgarian cuisines
  • Spreewald gherkins – A specialty gherkin from Brandenburg
  • Suan cai – Traditional Chinese pickled vegetables
  • Spanish pickle [7][8][9]

T
  • Takuan – A pickled preparation of daikon radish
  • Three bean salad – A common cold salad composed of various cooked or pickled beans [10]
  • Tianjin preserved vegetable – A type of pickled Chinese cabbage originating in Tianjin, China
  • Tsukemono – Japanese preserved vegetables
  • Torshi, also known as Tursu – The pickled vegetables of the cuisines of many Balkan and Middle East countries

U
  • Umeboshi – A sour, pickled Japanese fruit

W
  • Walnuts – A traditional English pickle, made from walnuts
  • Watermelon rind – A large fruit with a smooth hard rind, of the gourd family [11]
  • Whelks – A 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
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See also

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. Retrieved May 27, 2017.
  3. Severson, Kim (May 9, 2014). "Lowcountry Pickled Coleslaw Recipe". New York Times Cooking. Retrieved May 27, 2017.CS1 maint: ref=harv (link)
  4. 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.
  5. Society, American Oriental (1897). Journal of the American Oriental Society. American oriental series. American Oriental Society. p. 109. Retrieved May 27, 2017.
  6. 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.
  7. 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.
  8. Housekeeper's Manual: Being a Compilation of Receipts of Tested Value. J.J. Little & Company, printers. 1882. p. 60. Retrieved May 27, 2017.
  9. Frazer, M.H. (1903). Kentucky Receipt Book (in Czech). Press of the Bradley & Gilbert Company. p. 332. Retrieved May 27, 2017.
  10. 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.
  11. Hansen, A. (2011). The Modern Pantry. Ebury Publishing. p. pt43. ISBN 978-1-4090-3360-8. Retrieved May 27, 2017.
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