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 adding missing items with reliable sources.

A
Celery asazuke
  • Aavakaaya
  • Acar – Vegetable pickle made in Indonesia, Malaysia, Singapore, Philippines and Brunei.
  • Achaar
  • Allium chinense – Edible species of plant native to China and Korea
  • Amba – Mango pickle condiment
  • Apple – Fruit and 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
Beni shōga
  • Beetroot – 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 – 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
  • Burong mangga

C
Chanh muối aging in glass containers
Curtido (at left)
  • 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
  • Champoy – Myrica rubra pickled in salt, sugar, and vinegar from the Philippines
  • Chamoy (Sauce)
  • Chhundo – Kind of Indian pickle from Gujarat
  • Chanh muối – 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 – Meat found within a crab
  • Crack seed – Category of snacks that originated in China
  • 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

E
Pickled eisbein, with sauerkraut
  • Encurtido – a pickled vegetable appetizer, side dish and condiment in the Mesoamerican region[4]
  • Eggs – Hard boiled eggs cured in vinegar or brine
  • Eisbein – Pickled ham hock

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
Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil.[5]
  • 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 – 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 – Traditional way of preserving herring

J
  • Jujube – Species of plant with edible fruit

K
Knieperkohl (center), with kassler (cured pork) and potato
Kimchi
  • Karashizuke – Type of Japanese pickled vegetable
  • Kasuzuke – Japanese pickles using the lees from sake
  • Kiamoy – Snack made from dried pickled fruit and anise
  • 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 – 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
  • Lahpet – Burmese pickled tea
  • Li hing mui – Salty dried Chinese plum
  • Limes – Method of preserving the fruit of limes

M
Pickled mango
  • 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 – Spicy marinated carrot salad
  • Murabba – Sweet whole fruit preserve from Pakistan, Iran, India, Azerbaijan, Armenia and Georgia
  • Murături – Pickled vegetables of the Romanian cuisine
  • Mussels – Common name for members of several families of bivalve molluscs
  • Mustard – Popular salt-fermented dish in Hmong cuisine

N
  • Nem chua
  • Nozawana – Japanese leaf vegetable, often pickled
  • Nukazuke – Japanese pickle made by fermenting vegetables in rice bran

O
A dish of silverskin pickled onions

P
Pickled lemons
  • Pachranga
  • 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 – 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
  • Prawn – Common name applied to some types of crustaceans [6]
  • Preserved lemon – Type of pickle
  • Prune – Dried plum

R
Three relishes here accompany Nshima (top right), a cornmeal product in African cuisine
  • Relish – Cooked, pickled, or chopped vegetable or fruit used as a condiment
  • Radish – Root vegetable of the family Brassicaceae
  • Rollmops – Pickled herring fillets

S
Suan cai
  • Saladitos – Dried salted plums
  • Salmon – Family of fish related to trout [7]
  • 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 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 [8][9][10]

T
  • Takuan – Pickled preparation of daikon radish
  • Three bean salad – Common cold salad composed of various cooked or pickled beans [11]
  • 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
  • Turnip - Lebanese pickle with bertroot for red coloring.

U
  • Umeboshi – Sour, pickled Japanese fruit

W
  • Walnuts – A traditional English pickle made from walnuts
  • Watermelon rind – Large gourd fruit with a smooth hard rind [12]
  • Whelks – 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

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.
  4. Ford, Bryan (October 21, 2021). "The Pickled Perfection of Honduras's Encurtido Is Worth the Trek". MSN. Retrieved October 24, 2021.
  5. 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.
  6. Society, American Oriental (1897). Journal of the American Oriental Society. American oriental series. American Oriental Society. p. 109. Retrieved May 27, 2017.
  7. 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.
  8. 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.
  9. Housekeeper's Manual: Being a Compilation of Receipts of Tested Value. J.J. Little & Company, printers. 1882. p. 60. Retrieved May 27, 2017.
  10. Frazer, M.H. (1903). Kentucky Receipt Book (in Czech). Press of the Bradley & Gilbert Company. p. 332. Retrieved May 27, 2017.
  11. 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.
  12. Hansen, A. (2011). The Modern Pantry. Ebury Publishing. p. pt43. ISBN 978-1-4090-3360-8. Retrieved May 27, 2017.
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