Pickled Foods

Pickling answers the same problem as curing, applied to plants: submerge them in salt or acid and the organisms that rot them cannot work. Mesopotamian records mention pickled produce by 2400 BCE, and every region with a growing season and a winter arrived at some version — kimchi, tsukemono, sauerkraut, achar — because the alternative was going without.

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Pickled onionsPickled onionsPickled turnipsPickled turnipsPickled watermelon rindPickled watermelon rindPortuguese pickled vegetablesPortuguese pickled vegetablesPreserved lemonsPreserved lemonsPreserved mustard greensPreserved mustard greensScandinavian quick-pickled cucumberScandinavian quick-pickled cucumberSeasoned brined olivesSeasoned brined olivesShibazukeShibazukeSichuan paocaiSichuan paocaiSom pakSom pakSouth African mango atcharSouth African mango atcharSpiced African mango pickleSpiced African mango pickleSri Lankan achcharuSri Lankan achcharuSuancaiSuancaiTaiwanese suancaiTaiwanese suancaiTakuanTakuanTamil oorugaiTamil oorugaiThai pickled garlicThai pickled garlicThai pickled mustard greensThai pickled mustard greensTorshiTorshiTourši / Greek pickled vegetablesTourši / Greek pickled vegetablesTrinidadian fruit chowTrinidadian fruit chowTsukemonoTsukemonoTurkish mixed picklesTurkish mixed picklesTuršijaTuršijaUmeboshiUmeboshiVietnamese pickled daikon and carrotVietnamese pickled daikon and carrotVietnamese pickled shallotsVietnamese pickled shallotsYucatán pickled red onionsYucatán pickled red onionsZha caiZha cai