List of pickled foods

Pickled foods are a broad category of food items that have been preserved through the process of pickling. Pickling is a method of preserving food by either immersing the food in an edible liquid that inhibits or kills bacteria and other micro-organisms (typically brine or vinegar), or by fermenting the food in a brine.

Types of pickled foods

Vegetables

• Cucumbers: Cucumbers are often pickled in a mixture of vinegar, water, and sometimes sugar, and left to ferment for a period of time. This process makes the cucumbers last longer and gives them a distinct tangy flavor.

• Kimchi: A traditional Korean dish, kimchi is made from fermented vegetables, primarily cabbage and radishes, with chili pepper and other seasonings.

• Sauerkraut: A type of fermented cabbage with a distinctive sour flavor, sauerkraut is a staple in German cuisine.

Fruits

• Lemons: Pickled lemons are a common ingredient in Moroccan and Middle Eastern cuisine. They are preserved in a brine of water, lemon juice, and salt.

• Watermelons: Pickled watermelon is a traditional food in southern US cuisine. The rind of the watermelon is preserved in a mixture of vinegar, sugar, and spices.

Meats

• Pickled herring: A staple in Scandinavian, Baltic, and Northern German cuisines, pickled herring is a fish preserved in a solution of vinegar, salt, and sugar, often with the addition of onions and other flavorings.

• Corned beef: Corned beef is a type of salt-cured beef product. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt.

Eggs

• Eggs: Pickled eggs are typically hard boiled eggs that are cured in vinegar or brine. This was originally done like many foods as a way to preserve the food so that it could be eaten months later.

See also

• List of fermented foods
• List of preserved foods

This is a non-exhaustive food and drink related list.

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