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 [ edit ] Aavakaaya – Mango pickle from Andhra Pradesh, India Acar – Vegetable pickle made in Indonesia, Malaysia, Singapore and Brunei. Achaar – Foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits Allium chinense – Edible species of plant native to China and Korea Amba – Mango pickle condiment Apple – edible fruit of domesticated deciduous tree  Artichoke – Vegetable; a species of thistle cultivated as a food  Asazuke – Japanese pickling method Asinan – A pickled vegetable or fruit dish from Indonesia Atchara – A pickle made from grated unripe papaya popular in the Philippines Cabbage – A leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads Caper – Species of plant with edible flower buds and fruits Carrot – Root vegetable, usually orange in color 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 – A North American pickled relish Cockles – Family of edible marine bivalve molluscs Coleslaw – Salad consisting primarily of finely-shredded raw cabbage  Corned beef – Salt-cured beef product Crab meat – The meat found within a crab Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution pickles 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 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 Eggs – Hard boiled eggs cured in vinegar or brine Eisbein – Pickled ham hock 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 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 Ham hock – Joint on the hog's leg between the ham and trotter Herring – A traditional way of preserving herring Jujube – A species of plant with edible fruit Karashizuke – A type of Japanese pickled vegetable Kasuzuke – Japanese pickles using the lees from sake Kimchi – Korean dish made from fermented vegetable 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 Lahpet – Burmese pickled tea Limes – Method of preserving the fruit of limes 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 jam pickle or achar 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 Nem chua – Vietnamese food that is rolled up Nozawana – Japanese leaf vegetable, often pickled Nukazuke – Japanese pickle made by fermenting vegetables in rice bran Oorgai – Foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits Pachranga – Foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits 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 piquanté pepper grown in South Africa Piccalilli – A relish of chopped pickled vegetables and spices Pickle meat – also referred to as pickled pork Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution Pickled onion – Onions pickled in a solution of vinegar and 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  Preserved lemon – condiment in South Asian and North African cuisine Prune – A dried plum of any cultivar Relish – A cooked, pickled, or chopped vegetable or fruit food item typically used as a condiment Radish – An edible root vegetable of the Brassicaceae family Rollmops – Pickled herring fillets Salmon – Family of fish related to trout  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    Takuan – A pickled preparation of daikon radish Three bean salad – A common cold salad composed of various cooked or pickled beans  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 Umeboshi – A sour, pickled Japanese fruit Walnuts – A traditional English pickle, made from walnuts Watermelon rind – A large fruit with a smooth hard rind  Whelks – A common name that is applied to various kinds of sea snail Zha cai – Pickled mustard plant stem from Chongqing, China See also [ edit ] References [ edit ] ^ . Spice Mill Publishing Company. 1913. p. 1082 Coffee and Tea Industries and the Flavor Field . 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 ^ 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). . American oriental series. American Oriental Society. p. 109 Journal of the American Oriental Society . Retrieved . May 27, 2017 ^ Cobb, J.N. (1921). . Dep. of Commerce. Bureau of Fisheries Document. U.S. Government Printing Office. p. 133 Pacific Salmon Fisheries . Retrieved . May 27, 2017 ^ . Geo. E. Stevens. 1875. p. 36 Housekeeping in the Blue Grass: A New and Practical Cook Book : Containing Nearly a Thousand Recipes . Retrieved . May 27, 2017 ^ . J.J. Little & Company, printers. 1882. p. 60 Housekeeper's Manual: Being a Compilation of Receipts of Tested Value . Retrieved . May 27, 2017 ^ Frazer, M.H. (1903). (in Czech). Press of the Bradley & Gilbert Company. p. 332 Kentucky Receipt Book . Retrieved . May 27, 2017 ^ . Better Homes and Gardens Cooking. Houghton Mifflin Harcourt. 2012. p. 163. Better Homes and Gardens Can It! ISBN 978-0-544-17842-7 . Retrieved . May 27, 2017 ^ Hansen, A. (2011). . Ebury Publishing. p. pt43. The Modern Pantry ISBN 978-1-4090-3360-8 . Retrieved . May 27, 2017 External links [ edit ]