File:Gherkins_and_Onions.JPG · Wikimedia Commons · See Wikimedia Commons
pickling
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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.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 4,189 products
- Energy
- 125 kcal
- Fat
- 10.8 g
- — of which saturates
- 1.4 g
- Carbohydrates
- 6 g
- — of which sugars
- 2.4 g
- Fibre
- 1.8 g
- Protein
- 0.8 g
- Salt
- 3.27 g
via Open Food Facts · ODbL
Wikidata facts
- Subclass of
- food preservation
- Has part
- vinegar
- Image
- Orange marmalade-3.jpg
Show 4 more facts
via Wikidata · CC0
Article · Français
Les pickles ou variantes sont des conserves au vinaigre ou lactofermentés en saumure et servant de condiment, notamment en Grande-Bretagne et dans le monde indien. Les aliments ainsi traités peuvent être des légumes, des fruits, mais également des viandes, du poisson, des produits laitiers et des œufs.
Abstract from DBpedia / Wikipedia · CC BY-SA