Pickles

alt=Capparis spinosa fruit in Behbahan|thumb|Capparis spinosa fruits in Behbahan

Sauerkraut (; , ) is finely cut raw white cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.

cucumber preserved in vinegar

thumb|A jar of pickled cucumbers (front) and a jar of [[pickled onions (back)]] Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.

Coleslaw or cole slaw (from the Dutch term , meaning 'cabbage salad'), also widely known within North America simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

thumb|Turşu in Turkey Torshi, tursu or turshi () are the pickled vegetables of many Middle Eastern, Caucasian, Slavic and Balkan cuisines.

foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits

250px|thumb|Three types of relishes are used here to accompany nshima (in the top right), a cornmeal product in African cuisine. A relish (a pickle-based condiment) is a cooked and pickled culinary dish made of chopped vegetables, fruits or herbs, typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs. In North America, the word "relish" is frequently used to describe a single variety of finely chopped pickled cucumber relish, such as pickle, dill and sweet relishes.

thumb|267px|Corned Eisbein, with Sauerkraut thumb|267px|Ham hock position

traditional way of preserving herring

condiment in South Asian and North African cuisine

Piccalilli is an English adaptation of Indian pickles, a relish made from chopped and pickled vegetables and spices. The style was intentionally exotic but adapted to English taste. Early versions were published by Hannah Glasse in 1758 and by Elizabeth Raffald in 1769; they salted the vegetables and left them to dry, before adding vinegar. A piccalilli has been sold commercially by Crosse & Blackwell from the 19th century onwards. The English diaspora brought the relish to North America, where it has been adapted into forms such as "neon relish", and back to the British Raj in India.

2020 film directed by Brandon Trost

regional cuisine

mango pickle condiment

onions which have been pickled

Mango pickle refers to a variety of pickles prepared using mango

pickles made from a variety of vegetables mixed in the same pickling process

thumb|A small plate of giardiniera Giardiniera (, ) is an Italian relish of pickled vegetables in vinegar or oil.

American Christmas tradition and decoration

trademarked gherkins

savory sauces and condiments in Mexican cuisine made from pickled fruit

traditional English pickle, made from walnuts

Jangajji () or pickled vegetables is a type of banchan (side dish) made by pickling vegetables. Unlike kimchi, jangajji is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. Jangajji dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil. Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long, harsh winters on the Korean peninsula.

Knieperkohl is a pickled cabbage dish similar to sauerkraut. It contains not only white cabbage but also collard greens (or leaves of red cabbage) and kale, as well as grape leaf and cherry leaf. Knieperkohl is considered a representative dish of the historical region of Prignitz, now part of Brandenburg in Germany.

thumb|Bottled atchara at a Filipino supermarket thumb|Atchara served as a side dish in the Filipino breakfast tosilog

Philippine stew

Curtido () is a type of lightly fermented relish. It is typical in Salvadoran cuisine and that of other Central American countries. In El Salvador it is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, pikliz or tart coleslaw. It is commonly served alongside pupusas, a national specialty.

thumb|right|250px|Some murături (with cucumbers, green tomato, and cauliflower)

fermented vegetable preserve, popular in Romanian, Bosnian, Croatian, Macedonian, Serbian and Bulgarian cuisines

Capsicum pepper preserved by pickling

carrot pickled in brine, vinegar, or other solution

North American pickled relish

Avakaya () is a traditional pickle originating from the Indian state of Andhra Pradesh. It is a type of mango pickle made from raw green mangoes, a generous amount of mustard powder, red chili powder, salt, and sesame oil. Considered an iconic dish and a staple of Telugu cuisine, it is a fixture in virtually every Telugu household and a profound cultural signature of the region. It is known for its intense spicy, sour, and pungent flavour.

thumb|225px|Jar with Bostongurka.

Pikliz is a pickled condiment in Haitian cuisine. It can be eaten fresh or fermented for taste and health benefit. Pikliz (pronounced PEE-kleez) can be understood based on the word pickle and the French word piquer (meaning to sting). The base ingredients include cabbage, carrots, bell peppers, garlic, onion, and Scotch bonnet peppers, pickled in white vinegar and/or citrus juice.

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Peppadew is a trademarked brand name of South African food company Peppadew International (Pty) Ltd. for a pickled version of the Juanita pepper. Peppadew International produces and markets a variety of food products under the Peppadew brand, including jalapeño peppers, Goldew peppers, pickled onions, hot sauces, pasta sauces and relishes, but is best known for its sweet piquanté pepper (a cultivar of Capsicum baccatum) grown in the Limpopo province of South Africa.

British food brand