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{{short description|Procedure of preserving food in brine or vinegar}}
{{needs more sources|date=October 2024}}
{{about|the food preparation method|the food created using this method, commonly called "pickles"|pickled cucumber|the treatment of metallic surfaces|Pickling (metal)|the object-storing method in programming sometimes referred to as "pickling"|Serialization|other uses of pickle, pickles or pickled|Pickle (disambiguation)}}
 
[[File:Gherkins and Onions.JPG|thumb|A jar of [[pickled cucumber]]s (front) and a jar of [[pickled onion]]s (back)]]
'''Pickling''' is the process of [[food preservation|preserving]] or extending the shelf life of [[food]] by either [[Anaerobic organism|anaerobic]] [[fermentation (food)|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.

Pickling solutions are typically highly acidic, with a [[pH]] of 4.6 or lower,<ref>{{cite web|url=http://www.mda.state.mn.us/food/business/factsheets/picklebill.htm|title=Pickle Bill Fact Sheet|date=13 March 2008|access-date=15 February 2018|url-status=dead|archive-url=https://web.archive.org/web/20080313102803/http://www.mda.state.mn.us/food/business/factsheets/picklebill.htm|archive-date=13 March 2008}}</ref> and high in salt, preventing [[Enzyme|enzymes]] from working and micro-organisms from multiplying.<ref name=":1">{{Cite book |last=Davidson |first=Alan |url=https://www.worldcat.org/oclc/890807357 |title=The Oxford companion to food |date=2014 |others=Tom Jaine, Soun Vannithone |isbn=978-0-19-967733-7 |edition=3rd |publisher=Oxford University Press|location=New York, NY |oclc=890807357}}</ref> Pickling can preserve [[Decomposition|perishable]] foods for months, or in some cases years.<ref>{{cite web |last1=Elkus |first1=Grace |title=How Do You Know When It's Time to Throw Out Pickles? |url=https://www.epicurious.com/expert-advice/do-pickles-go-bad |website=Epicurious |date=3 January 2023 |access-date=13 July 2024}}</ref> [[Antimicrobial]] herbs and spices, such as [[mustard seed]], [[garlic]], [[cinnamon]] or [[clove]]s, are often added.<ref>{{cite journal | pmc = 154497 | pmid=12732572 | volume=69 | issue=5 | title=Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium | journal=Appl Environ Microbiol | pages=2959–63 | last1 = Rhee | first1 = MS | last2 = Lee | first2 = SY | last3 = Dougherty | first3 = RH | last4 = Kang | first4 = DH | doi=10.1128/aem.69.5.2959-2963.2003| year=2003 | bibcode=2003ApEnM..69.2959R }}</ref> If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, [[sauerkraut]] and [[Korea]]n [[kimchi]] are produced by salting the [[vegetable]]s to draw out excess water. Natural fermentation at room temperature, by [[lactic acid bacteria]], produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the [[canning]] process, pickling (which includes fermentation) does not require that the food be completely [[Sterilization (microbiology)|sterile]]. The acidity or salinity of the solution, the temperature of [[fermentation]], and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.<ref name=McGee1>McGee, Harold (2004). ''[[On Food and Cooking|On Food and Cooking: The Science and Lore of the Kitchen]]''. New York: Scribner, pp. 291–296. {{ISBN|0-684-80001-2}}.</ref>

When both salt concentration and temperature are low, ''[[Leuconostoc mesenteroides]]'' dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures ''[[Lactobacillus plantarum]]'' dominates, which produces primarily [[lactic acid]]. Many pickles start with ''Leuconostoc'', and change to ''Lactobacillus'' with higher acidity.<ref name=McGee1/>

==History==
===Ancient history===
Pickling with vinegar likely originated in ancient [[Mesopotamia]] around 2400 BCE.<ref name=":2">{{Cite news |last=Trivedi-Grenier |first=Leena |date=2019-07-26 |title=A world tour of pickles in the Bay Area and how to make them |url=https://www.sfchronicle.com/cooking/article/A-world-tour-of-pickles-With-recipes-14187446.php |access-date=2022-11-12 |website=[[San Francisco Chronicle]] |language=en-US}}</ref><ref>{{Cite web |last=Pruitt |first=Sarah |date=August 7, 2019 |title=The Juicy 4,000-Year History of Pickles |url=https://www.history.com/news/pickles-history-timeline |website=[[History (American TV network)|HISTORY]] |language=en}}</ref> There is archaeological evidence of [[cucumber]]s being pickled in the [[Tigris Valley]] in 2030 BCE.<ref>{{cite web|url=https://www.pbs.org/food/stories/history-pickles|title=History in a Jar: The Story of Pickles|last=Avey|first=Tori|date=3 September 2014|website=pbs.org|publisher=[[PBS]]|access-date=3 October 2021}}</ref> Pickling vegetables in vinegar continued developing in the Middle East region before spreading to the [[Maghreb]], [[Sicily]], and [[Spain]]. From Spain, it spread to the [[Americas]].<ref name=":0">{{Cite book |last=Davison |first=Jan |url=https://books.google.com/books?id=x15tDwAAQBAJ |title=Pickles : A Global History |date=May 15, 2018 |publisher=[[Reaktion Books]] |isbn=978-1-78023-959-0 |location=London, UK |language=en |oclc=1048925666}}</ref> Fermented salt pickling reportedly originated in China.<ref name=":2" />

There is sufficient archaeological evidence that pickling was also practiced in [[Ancient Egypt]], [[Ancient Greece]], and throughout the [[Roman Empire]].<ref>{{Cite web |last=Pruitt |first=Sarah |date=August 7, 2019 |title=The Juicy 4,000-Year History of Pickles |url=https://www.history.com/news/pickles-history-timeline |website=[[History (American TV network)|HISTORY]] |language=en}}</ref> The Ancient Egyptian [[pharaoh]] [[Cleopatra]] was known to credit the pickles in her diet for her good health and beauty.<ref>{{Cite web |last=Pruitt |first=Sarah |date=August 7, 2019 |title=The Juicy 4,000-Year History of Pickles |url=https://www.history.com/news/pickles-history-timeline |website=[[History (American TV network)|HISTORY]] |language=en}}</ref> Roman emperors were also known to make pickles a part of their troops' diets, with the belief it would make them stronger and more fit for battle.<ref>{{Cite web |last=Pruitt |first=Sarah |date=August 7, 2019 |title=The Juicy 4,000-Year History of Pickles |url=https://www.history.com/news/pickles-history-timeline |website=[[History (American TV network)|HISTORY]] |language=en}}</ref>

Although the Ancient Greeks and Romans had been using [[dill]] for extensively longer periods, the use of pickling in [[Western Europe]] began around 900 AD when the herb arrived from its native [[Sumatra]] through trading routes.<ref>{{Cite web |last=Pruitt |first=Sarah |date=August 7, 2019 |title=The Juicy 4,000-Year History of Pickles |url=https://www.history.com/news/pickles-history-timeline |website=[[History (American TV network)|HISTORY]] |language=en}}</ref>

===Age of Exploration===
Pickling was used as a way to preserve food for out-of-season use and for long journeys, especially by sea. [[Salt pork]] and [[salt beef]] were common [[staple food|staples]] for sailors before the days of steam engines. Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors. Pickling may also improve the nutritional value of food by introducing [[B vitamins]] produced by bacteria.<ref>{{cite web|url=http://www.exploratorium.edu/cooking/pickles/history.html|title=Science of Pickles: Fascinating Pickle Facts – Exploratorium|website=Exploratorium: the museum of science, art and human perception|access-date=15 February 2018}}</ref>

===Etymology===
The English term "pickle" first appears around 1400 CE. It originates from the [[Middle English]] ''pikel'', a spicy sauce served with meat or fish, borrowed from [[Middle Dutch]] or [[Middle Low German]] [[Wikt:pekel#Dutch|pekel]] ("brine") but later referred to preserving in brine or vinegar.<ref name=":0" /><ref>{{Cite web |title=pickle {{!}} Etymology, origin and meaning of pickle by etymonline |url=https://www.etymonline.com/word/pickle |access-date=2022-07-28 |website=www.etymonline.com |language=en}}</ref>

==In world cuisines==

===Asia===

====South Asia====
{{Further|South Asian pickles}}

[[File:Indian_cultural_zone.svg|thumb | 300px | right | Historic [[Indosphere]] cultural influence zone of [[Greater India]] for transmission of elements of Indian culture including food, e.g. pickle / atchaar / atchara / acar,]]South Asia has a large variety of pickles (known as ''achar'' (अचार, اچار) in Nepali, Assamese, Bengali, Hindi (अचार), Punjabi, Gujarati, Urdu (اچار) ''uppinakaayi'' in Kannada, ''lonacha'' (लोणचं) in Marathi, ''uppilittathu'' or ''achar'' in [[Malayalam]],   ''oorukai'' in [[Tamil language|Tamil]], pacchadi(పచ్చడి) or ''ooragaya(ఊరగాయ)'' in [[Telugu language|Telugu]], which are mainly made from varieties of mango, [[Preserved lemon|lemon]], [[Pickled lime|lime]], gongura (a sour leafy shrub), [[tamarind]], Indian gooseberry (amla), and chilli. Vegetables such as eggplant, carrots, cauliflower, tomato, bitter gourd, green tamarind, ginger, garlic, onion, and citron are also occasionally used. These fruits and vegetables are mixed with ingredients such as salt, spices, and vegetable oils. The pickling process is completed by placing filled jars in the sun where they mature in the sun. The sun's heat destroys moulds and microbes which could spoil the pickles.<ref name=":1" /><ref name=":0" />

In [[Pakistan]], pickles are known locally as ''achaar'' (in [[Urdu language|Urdu]] اچار) and come in a variety of flavours. A popular item is the traditional mixed [[Hyderabadi pickle]], a common delicacy prepared from an assortment of fruits (most notably mangoes) and vegetables blended with selected spices. Although the origin of the word is ambiguous, the word āchār is widely considered to be of [[Persian language|Persian]] origin. Āchār in Persian is defined as 'powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, sugar or syrup.'<ref name=":99">{{Cite web|url=https://theculturetrip.com/asia/india/articles/a-brief-history-of-the-humble-indian-pickle//|title=A Brief History Of The Humble Indian Pickle|date=28 November 2016|website=Culture Trip|access-date=1 January 2019}}</ref>
[[File:Indian-pickle.jpg|thumb|Indian mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis, and other ingredients]]
In [[Sri Lanka]], a date and shallot pickle ''achcharu'' is traditionally prepared from carrots, chilli powder, shallots and ground dates mixed with garlic, crushed fresh ginger, green chilis, mustard seeds and vinegar, and left to sit in a clay pot.<ref>{{Cite book |last=Sivanathan |first=Prakash K. |url=https://www.worldcat.org/oclc/988577642 |title=Sri Lanka : the cookbook |date=2017 |others=Niranjala M. Ellawala, Kim Lightbody |isbn=978-1-78101-213-0 |edition=First |publisher=Francis Lincoln |location=London |oclc=988577642}}</ref>

Indian pickles are mostly prepared in three ways: salt/[[brine]], oil, and vinegar, with mango pickle being most popular among all.<ref name="achardesi1">{{cite web|title=A Brief History Of The Humble Indian Pickle|date=20 July 2016|url=https://theculturetrip.com/asia/india/articles/a-brief-history-of-the-humble-indian-pickle/|access-date=28 November 2016|publisher=theculturetrip.com}}</ref><ref name="prabha1">{{Cite news|last=Doctor|first=Vikram|title=Usha Pickles digest &#124; From spiced mango to drumstick pith: How Usha Prabakaran's book changed the way we tasted pickles|work=The Economic Times|url=https://economictimes.indiatimes.com/magazines/panache/meet-usha-prabakaran-the-reclusive-creator-of-the-smash-hit-ushas-pickle-digest/articleshow/70515948.cms|access-date=2023-01-02
|date=4 August 2019
|archive-url=https://web.archive.org/web/20191012181750/https://economictimes.indiatimes.com/magazines/panache/meet-usha-prabakaran-the-reclusive-creator-of-the-smash-hit-ushas-pickle-digest/articleshow/70515948.cms
|archive-date=12 October 2019}}</ref>

====Southeast Asia====
{{Further|acar}}[[Singapore]], [[Indonesia]]n and [[Malaysia]]n pickles, called ''acar'' are typically made out of cucumber, carrot, bird's eye chilies, and shallots, these items being seasoned with vinegar, sugar and salt. Fruits, such as papaya and pineapple, are also sometimes pickled. In [[Malaysia]], it's common for pickles to be made in brine (usually made with sugar or starchy water to provide the best environment for fermentation). These pickles, known locally as ''jeruk,'' are made from unripe mango, papaya, pineapple and lime. Eaten with a meal, or on its own as a snack, ''jeruk'' is especially popular among children.<ref name=":4" />

In the [[Philippines]], ''pickling'' is a common method of preserving food, with many commonly eaten foods pickled, traditionally done using large earthen jars. The process is known as ''buro'' or ''binuro''. Pickling was a common method of preserving a large variety of foods such as fish throughout the archipelago before the advent of refrigeration, but its popularity is now confined to vegetables and fruits. ''[[Atchara]]'' is primarily made out of julienned green papaya, carrots, and shallots, seasoned with cloves of garlic and vinegar; but could include ginger, bell peppers, [[Daikon|white radishes]], cucumbers or bamboo shoots. Pickled unripe mangoes or ''burong mangga'', unripe tomatoes, [[Psidium guajava|guavas]], [[jicama]], bitter gourd and other fruit and vegetables still retain their appeal. [[Siling labuyo]], sometimes with garlic and red onions, is also pickled in bottled vinegar and is a staple [[Philippine condiments|condiment]] in [[Philippines|Filipino]] cuisine.<ref name=":3">{{Cite journal |last=Kumar |first=Dr. Anil |date=November 1, 2018 |title=Artificial Food Preservatives, Additives and Their Chemical Toxicity |url=https://ijarasem.com/admin/img/22_Artificial.pdf |journal=International Journal of Advanced Research in Arts, Science, Engineering & Management |volume=5 |issue=6 |pages=3289 |via=IJARASEM}}</ref>

[[File:Dưa cải muối.JPG|thumb|left|{{lang|vi|Dưa cải muối}} made from {{lang|vi|[[Brassica juncea|cải bẹ xanh]]}}]]

In [[Vietnamese cuisine]], vegetable pickles are called {{lang|vi|dưa muối}} ("salted vegetables") or {{lang|vi|dưa chua}} ("sour vegetables"). {{lang|vi|Dưa chua}} or {{lang|vi|dưa góp}} is made from a variety of fruits and vegetables, including {{lang|vi|[[Solanum macrocarpon|cà pháo]]}}, [[eggplant]], [[Napa cabbage]], [[kohlrabi]], [[carrot]]s, radishes, [[papaya]], [[cauliflower]], and {{lang|vi|[[Ficus racemosa|sung]]}}. {{lang|vi|Dưa chua}} made from carrots and radishes are commonly added to {{lang|vi|[[bánh mì]]}} sandwiches. {{lang|vi|Dưa cải muối}} is made by pressing and sun-drying vegetables such as {{lang|vi|[[Brassica juncea|cải xậy]]}} and [[gai choy]]. {{lang|vi|Nhút mít}} is a specialty of [[Nghệ An Province|Nghệ An]] and [[Hà Tĩnh Province|Hã Tĩnh]] provinces made from [[jackfruit]].<ref name=":3" />

In [[Burma]], tea leaves are pickled to produce [[lahpet]], which has strong social and cultural importance.<ref name=":3" />
Lahpet thoke (tea leaf salad) is a popular dish made with fermented tea leaves, garlic, peanuts, sesame seeds, dried shrimp, and other seasonings. It is often served as a delicacy at social gatherings and plays a role in traditional ceremonies. The tradition of pickling tea leaves dates back centuries and is unique to Burmese cuisine. <ref>{{cite web | url=https://www.academia.edu/40725173 | title=Processing and Analysis on Myanmar Traditional Laphet Processing (Fermented Pickled Tea Leaves) | work=Journal of Environmental Science, Computer Science and Engineering & Technology | date=January 2016 | last1=Maung | first1=Pyie Phyo }}</ref>


[[File:Gimchi.jpg|thumb|175px|[[Kimchi]] is a very common side dish in Korea.]]

====East Asia====
{{Further|Chinese pickles}}

A wide variety of foods are pickled throughout East Asia. The pickles are often sweet, salty, and/or spicy and preserved in sweetened solutions or oil.<ref>{{cite web|last=Chou|first=Lillian|title=Chinese and other Asian Pickles|url=http://www.flavorandfortune.com/dataaccess/article.php?ID=426|work=Flavor and Fortune (Fall 2003 Volume)|publisher=Institute for the Advancement of the Science And Art Of Chinese Cuisine|access-date=6 December 2012|archive-date=13 March 2013|archive-url=https://web.archive.org/web/20130313160355/http://www.flavorandfortune.com/dataaccess/article.php?ID=426|url-status=dead}}</ref>

[[China]] is home to first documented origins of fermented salt pickles, based upon a poem written around 7th century BCE.<ref name=":4">{{Cite book |last=Davison |first=Jan |title=Pickles: A global history |date=May 15, 2018 |publisher=Reaktion Books |isbn=9781780239590}}</ref> The practice of pickling then spread across Asia, consisting of a large variety of vegetables, including [[radish]], ''[[Chinese cabbage|baicai]]'' (Chinese cabbage, notably ''[[suan cai]]'', ''[[pao cai]]'', and [[Tianjin preserved vegetable]]), ''[[zha cai]]'', [[chili pepper]] (e.g. ''[[duo jiao]]''), and [[Pickled cucumber|cucumber]]s, among many others.<ref name=":4" />

[[Japan]]ese ''[[tsukemono]]'' (pickled foods) are made from a variety of techniques, the oldest and easiest being ''Shio-zuke'' which translates to ''salt pickles''. This method tends to be the most widely used, and a version of this method called ''ichiyazuke'' (overnight pickle) which as the name indiates is a sped-up pickling process (using salt) that can be completed overnight and ready to serve the next day.<ref name=":5">Reid, Libby (August 2008). ''TSUKEMONO: A Look at Japanese Pickling Techniques'' (PDF). Kanagawa International Foundation. p. 4. Archived from the original on 2010-11-24.</ref> ''[[Umeboshi]],'' another one of the salt-preserved [[tsukemono]], is known as the Japanese plum but taste-wise  is closer in comparison to an apricot. In Japanese, 'boshi' stems off the root verb meaning "to dry" because after the Umeboshi is pickled, it dries out in sunlight for 3-5 days (although some recipes recommend putting the fruit back into brine at night, to prevent molding).<ref name=":5" />

In [[Korea]] one of the most notable pickled foods is [[kimchi]], which is a Korean side dish made of pickled vegetables. Kimchi is primarily consists of [[napa cabbage]] (''baechu'' ) but is also commonly mixed with [[radish]], green onions, garlic, ginger and red chili powder.<ref>{{Cite journal |last1=Hongu |first1=Nobuko |last2=Kim |first2=Angela S. |last3=Suzuki |first3=Asuka |last4=Wilson |first4=Hope |last5=Tsui |first5=Karen C. |last6=Park |first6=Sunmin |date=September 27, 2017 |title=Korean kimchi: promoting healthy meals through cultural tradition |url=https://www.sciencedirect.com/science/article/pii/S2352618117301373 |journal=Journal of Ethnic Foods |volume=4 |issue=3 |pages=172–180 |doi=10.1016/j.jef.2017.08.005 |via=Science Direct|doi-access=free }}</ref>

==== Western Asia ====
{{Further|Tursu}}

[[File:Tursucu Sahne sokak beyoglu Istanbul_0644.jpg|thumb|[[Torshi]], traditional pickles in [[Balkan cuisine|Southeast Europe]], [[Turkish cuisine|Turkey]] and the [[Caucasian cuisine|South Caucasus]]]]
[[File:PikiWiki Israel 39626 Cities in Israel.JPG|thumb|left|[[kosher food|Kosher]] sauerkraut in [[Israeli cuisine|Israel]]]]
In [[Iranian cuisine|Iran]], [[Turkish cuisine|Turkey]], [[Arab cuisine|Arab countries]], the [[Balkan cuisine|Balkans]], and the [[Caucasian cuisine|South Caucasus]], pickles (called ''[[torshi]]'' in [[Persian language|Persian]], ''turşu'' in [[Turkish language]] and ''mekhallel'' in [[Arabic language|Arabic]]) are a pickled mix of cucumbers, and turnips, onions, carrots, olives or other regional vegetables. The Persian word ''torshi'' comes from the root word '''torsh''<nowiki/>' which translates in english to 'sour.'<ref name=":4" />

[[Sauerkraut]], as well as cabbage pickled in vinegar, with carrot and other vegetables is commonly consumed as a [[kosher food|kosher]] dish in [[Israeli cuisine|Israel]] and is considered [[pareve]], meaning that it contains no meat or [[dairy]] so it can be consumed with either.<ref>{{cite web|url=https://www.chabad.org/recipes/recipe_cdo/aid/4052300/jewish/Sweet-Spicy-Pickled-Vegetables.htm|title=Sweet & Spicy Pickled Vegetables|publisher=chabad.org}}</ref>

===Europe===

====Central and Eastern Europe====
[[File:Coriander Seed.jpg|thumb|left|[[Coriander]] seeds are one of the spices popularly added to pickled vegetables in Europe.]]
In [[Hungarian cuisine|Hungary]], the main meal ''(lunch)'' usually includes some kind of pickles ''(savanyúság)'', but pickles are also commonly consumed at other times of the day. The most commonly consumed pickles are [[sauerkraut]] ''(savanyú káposzta)'', [[Pickled cucumber#Hungarian|pickled cucumbers]] and [[Pickled pepper|peppers]], and ''csalamádé'', but tomatoes, carrots, beetroot, baby corn, onions, garlic, certain squashes and melons, and a few fruits such as plums and apples are used to make pickles too. Stuffed pickles are specialties, usually made of peppers or melons pickled after being stuffed with a cabbage filling. Pickled plum stuffed with garlic is a unique Hungarian type of pickle just like ''csalamádé'' and leavened cucumber ''(kovászos uborka)''. ''Csalamádé'' is a type of [[mixed pickle]] made of cabbage, cucumber, paprika, onion, carrot, tomatoes, and bay leaf mixed up with vinegar as the fermenting agent. Leavened cucumber, unlike other types of pickled cucumbers that are around all year long, is rather a [[Silly season|seasonal]] pickle produced in the summer. Cucumbers, spices, herbs, and slices of bread are put in a glass jar with salt water and kept in direct sunlight for a few days. The yeast from the bread, along with other pickling agents and spices fermented under the hot sun, give the cucumbers a unique flavor, texture, and slight carbonation. Its juice can be used instead of carbonated water to make a special type of [[spritzer]] ''('Újházy fröccs')''. It is common for Hungarian households to produce their own pickles. Different regions or towns have their special recipes unique to them. Among them all, the Vecsési sauerkraut ''(Vecsési savanyú káposzta)'' is the most famous.<ref>{{Cite web |last=Rolek |first=Barbara |date=12 June 2010 |title=Sauerkraut: The Quintessential Eastern European Vegetable |url=http://easteuropeanfood.about.com/od/vegetables/a/sauerkraut.htm |archive-url=https://web.archive.org/web/20170116055455/http://easteuropeanfood.about.com/od/vegetables/a/sauerkraut.htm |url-status=dead |archive-date=2017-01-16 |website=About Food}}</ref><ref>{{Cite journal |last=Nagy |first=Joelle |date=24 June 2024 |title=CSALÁDI |url=https://repository.lsu.edu/gradschool_theses/6002 |journal=LSU Master's Theses |volume=6002}}</ref>

[[File:Jonjoli.jpg|thumb|Jonjoli [[georgian cuisine|Georgian]] pickled flowers of [[Staphylea|bladdernut]]]] 
[[File:Pomidor turshusu e-citizen.jpg|thumb|upright|Pickled tomatoes are common in the [[post-Soviet states]].]]

[[Romanian cuisine|Romanian]] pickles ([[murături]]) are made out of [[beetroot]], [[pickled cucumber|cucumbers]], green tomatoes (''gogonele''), [[carrot]]s, [[cabbage]], [[garlic]], [[sauerkraut]], [[pickled pepper|bell peppers]], [[melon]]s, [[Edible mushroom|mushrooms]], [[turnip]]s, [[celery]] and [[cauliflower]]. Meat, like [[pork]], can also be preserved in salt and [[lard]].<ref>{{Cite web |date=7 November 2010 |title=Pickled Vegetables |url=http://easterneuropeancuisine.com/pickled-vegetables/ |website=Eastern European Cuisine}}</ref>

[[Polish cuisine|Polish]] cuisine is centered around pickled foods. Pickled gherkins are enjoyed in a multitude of ways; a snack, a sidedish, a 'chaser' for vodka, and also often used to pickled-gherkin soup.<ref>{{Cite web |last=Kasprzyk-Chevriaux |first=Magdalena |date=12 May 2020 |title=Polish Flavour: The Glory of Pickling |url=https://culture.pl/en/article/polish-flavour-the-glory-of-pickling |website=Culture.pl}}</ref>

[[Czech cuisine|Czech]] cuisine incorporates many pickled fruits and vegetables as a way to preserve produce that in their climate are mostly seasonal. A unique aspect of Czech cuisine is the dish 'beer cheese' which is cheese that is pickled in beer.<ref>{{Cite web |title=Czech Cuisine |url=https://www.restaurant-guide.cz/en/cuisine-types/czech-cuisine/ |website=Restaurant-Guide|date=22 January 2024 }}</ref> 

In [[Slovak cuisine|Slovak]] tradition, pickling practices are quite similar to ones used in the Czech Republic. June and July is prime pickling season in Slovakia, where most people are bottling up their fruits and vegetables to preserve for enjoyment in the wintertime.<ref>{{Cite web |last=Hlávková |first=Jarmila |date=July 21, 2020 |title=Pickled Green Peppers |url=https://cookslovak.com/2020/07/21/pickled-green-peppers/ |website=CookSlovak}}</ref>

[[Caucasian cuisine|North Caucasian]], [[Russian cuisine|Russian]], [[Ukrainian cuisine|Ukrainian]] and [[Belarusian cuisine|Belarusian]] pickled items include beets, mushrooms, tomatoes, sauerkraut, cucumbers, [[ramsons]], [[garlic]], eggplant (which is typically stuffed with julienned carrots), custard [[Squash (fruit)|squash]], and [[watermelon]]. Garden produce is commonly pickled using salt, [[dill]], [[Blackcurrant|blackcurrant leaves]], [[Bay leaf|bay leaves]] and garlic and is stored in a cool, dark place. The leftover brine (called ''rassol'' (рассол) in [[Russian language|Russian]]) has a number of culinary uses in these countries, especially for cooking traditional soups, such as [[shchi]], [[rassolnik]], and [[solyanka]]. ''Rassol'', especially cucumber or [[sauerkraut]] rassol, is also a favorite traditional remedy against morning [[hangover]].<ref>{{Cite book
|url=https://books.google.com/books?id=Zf6tJnMjbi4C&pg=PA514|title=Encyclopedia of Contemporary Russian Culture
|editor1-last=Smorodinskaya|editor1-first=Tatiana
|editor2-last=Evans-Romaine|editor2-first=Karen
|editor3-last=Goscilo|editor3-first=Helena
|date=2007|publisher=Routledge|isbn=978-0-415-32094-8|pages=514–515}}</ref>

====Southern Europe====
{{Unreferenced section|date=April 2021}}
[[File:GiardinieraSpicy.JPG|thumb|right|A dish of [[giardiniera]]|223x223px]]An [[Italy|Italian]] pickled vegetable dish is [[giardiniera]], which comes from the root word "giardino" and translates in english to garden. Typical inclusions to giardiniera are carrots, celery, peppers, onions, cauliflower and whatever other vegetables were found in the garden.<ref>{{Cite web |last=Marchetti |first=Domenica |date=July 11, 2023 |title=Giardiniera (Italian Pickled Vegetables) |url=https://www.themediterraneandish.com/giardiniera-italian-pickled-vegetables/ |website=The Mediterranean Dish}}</ref>

In the [[Middle East]] and [[Balkans|Balkan Region]], pickled vegetables (most commonly used are peppers, carrots and cauliflower) are known regionally as ''turshi'', ''tursija, torshi'' or ''turshu.<ref>{{Cite web |last=Evlad |first=Fatimah |date=October 6, 2022 |title=Turshi - Pickled Peppers & Carrots |url=https://www.balkanbasics.com/blog/Turshi-pickled-peppers-carrots#:~:text=%E2%80%9CTurshi%2C%20tur%C5%A1ija%2C%20tur%C5%9Fu%2C,acidic%2C%20and%20packed%20with%20flavor. |website=Balkan Basics}}</ref>'' This dish can be enjoyed on its own, in sandwiches or salads, and as a side to popular dishes like Lahm Bi Ajeen.<ref>{{Cite web |last=Tarazi-Haman |first=Tamara |date=April 25, 2019 |title=Turshi |url=https://threeteaskitchen.com/turshi/ |website=Three Teas Kitchen}}</ref> In [[Greece]], pickles, called ''τουρσί (pronounced toursi)'' are made out of carrots, celery, [[eggplant]]s stuffed with diced carrots, cauliflower, [[tomato]]es, and [[Capsicum|peppers]]. <ref>{{Cite web |last=Staikopoulos |first=Kelly Salonica |date=July 17, 2019 |title=Pickling~Greek Island Style |url=https://www.kuklaskouzina.com/blog/picklinggreek-island-style |website=Kukla's Kouzina}}</ref>

In [[Spain]], pickles, known as "encurtidos", are mainly made with olives, cucumbers, onions and green peppers ("guindillas" or "piparras"). "Banderillas" are small pieces of pickled cucumber and green pepper, along with olives and anchovies, mounted into  toothpicks, and are very popular as [[Tapas]].<ref>{{Cite book |last=Von Bremzen |first=Anya |title=The New Spanish Table |date=October 2005 |publisher=Workman Publishing |year=2005 |isbn=978-0-7611-3994-2 |location=New York, NY}}</ref>

====Northern Europe====
In [[British cuisine|Britain]], [[pickled onion]]s and [[pickled egg]]s are often sold in [[public house|pubs]] and [[Fish and chips|fish and chip shops]]. Pickled [[beetroot]], [[Pickled Walnuts|walnuts]], and [[gherkin]]s, and condiments such as [[Branston (brand)|Branston Pickle]] and [[piccalilli]] are typically eaten as an accompaniment to [[pork pie]]s and cold meats, sandwiches or a [[ploughman's lunch]]. Other popular pickles in the UK are pickled [[mussels]], [[cockle (bivalve)|cockle]]s, [[red cabbage]], mango [[chutney]], [[sauerkraut]], and [[olives]]. [[Rollmops]] are also quite widely available under a range of names from various producers both within and out of the UK.<ref>Herbert, A. E., Bouchard, J. B., & Fine, J. (2024). Colonizing Condiments: Culinary Experimentation and the Politics of Disgust in Early Modern Britain. ''Global Food History'', ''11''(1), 42–71. <nowiki>https://doi.org/10.1080/20549547.2024.2357928</nowiki> </ref>

Pickled fish, specifically [[herring]] and [[Salmon as food|salmon]], are popular in [[Scandinavia]]. Pickled cucumbers, beets and radishes are used as [[condiment]]s for several traditional dishes. Pickled capers are also common in Scandinavian cuisine.<ref>Garden-Robinson, Julie, Dietetic Intern Alliana Houfek, and Alexandra Jones. "Scandinavian Cuisine."</ref>

===North America===
{{More citations needed section|date=April 2021}}
In the [[United States]] and [[Canada]], [[pickled cucumber]]s (most often referred to simply as "pickles"), olives, and [[sauerkraut]] are most commonly seen, although pickles common in other nations are also very widely available. In Canada and the US, there may be a distinction made between gherkins (usually smaller), and pickles (larger pickled cucumbers).

Sweet pickles made with fruit are more common in the [[cuisine of the American South]]. The pickling "syrup" is made with vinegar, brown sugar, and whole spices such as cinnamon sticks, allspice and cloves. Fruit pickles can be made with an assortment of fruits including watermelon, cantaloupe, [[Concord grapes]] and peaches.<ref>''Good Housekeeping, July 1907''</ref>

Canadian pickling is similar to that of Britain. Through the winter, pickling is an important method of food preservation. Pickled cucumbers, onions, and eggs are common. Pickled egg and pickled sausage make popular pub snacks in much of English Canada. [[Chow-chow (food)|Chow-chow]] is a tart vegetable mix popular in the Maritime Provinces and the [[Southern United States]], similar to [[piccalilli]]. Pickled fish is commonly seen, as in Scotland, and [[kippers]] may be seen for breakfast, as well as plentiful smoked salmon. Meat is often also pickled or preserved in different brines throughout the winter, most prominently in the harsh climate of Newfoundland.

[[Pickled egg]]s are common in many regions of the United States. [[Pickled herring]] is available in the [[Upper Midwest]]. [[Giardiniera]], a mixture of pickled peppers, celery and olives, is a popular condiment in [[Chicago]] and other Midwestern cities with large Italian-American populations, and is often consumed with [[Italian beef]] sandwiches.

[[Pennsylvania Dutch Country]] has a strong tradition of pickled foods, including chow-chow and [[pickled beet egg|red beet eggs]]. In the Southern United States, pickled [[okra]] and [[watermelon|watermelon rind]] are popular, as are deep-fried pickles and [[Pickled pigs' feet|pickled pig's feet]], pickled chicken eggs, pickled quail eggs, pickled garden vegetables and pickled sausage.<ref name="fried">{{cite web | last = Zeldes | first = Leah A. | title = Eat this! Southern-fried dill pickles, a rising trend | work = Dining Chicago | publisher = Chicago's Restaurant & Entertainment Guide, Inc. | date = 2009-12-02 | url = http://www.diningchicago.com/blog/2009/12/02/eat-this-southern-fried-dill-pickles-a-rising-trend/ | access-date = 2010-08-02 | archive-date = 2020-01-06 | archive-url = https://web.archive.org/web/20200106125013/http://www.diningchicago.com/blog/2009/12/02/eat-this-southern-fried-dill-pickles-a-rising-trend/ | url-status = dead }}</ref><ref>{{cite web|url=http://www.soulfoodandsoutherncooking.com/pickled-pigs-feet-recipe.html|title=Pickled Pigs Feet Recipe – Real Authentic Pigs Feet Recipes|access-date=15 February 2018}}</ref>

Various pickled vegetables, fish, or eggs may make a side dish to a Canadian lunch or dinner. Popular pickles in the Pacific Northwest include pickled asparagus and green beans. Pickled fruits like blueberries and early green strawberries are paired with meat dishes in restaurants.

====Thanksgiving====

Pickles were part of [[Thanksgiving (United States)|Thanksgiving]] dinner traditions as early as 1827. The first mention of pickles at Thanksgiving comes from [[Sarah Josepha Hale]]'s novel ''[[Northwood (book)|Northwood]]''. (Hale is best known for her successful campaign to have Thanksgiving recognized as a national holiday in the United States.) Pickled peaches, coleslaw and other mixed pickles continue to be served alongside cranberry sauce at Thanksgiving dinner in present times.<ref>{{cite book |last1=Davison |first1=Jan |title=Pickles: A Global History |publisher=Reaktion Books}}</ref>

===Mexico, Central America, and South America===
In [[Mexico]], [[chili pepper]]s, particularly of the [[Jalapeño]] and [[serrano pepper|serrano]] varieties, are pickled with vegetables such as, onions, carrots and herbs form common condiments. Pickled peppers are canned and sold in supermarkets under the name "en escabeche."<ref>Jaramillo-Flores, M.E., Dorantes-Alvarez, L., García-Barrientos, R. and Welti-Chanes, J. (2010). Mexican Pickled Jalapeño Pepper. In Handbook of Fruit and Vegetable Flavors, Y.H. Hui (Ed.). <nowiki>https://doi.org/10.1002/9780470622834.ch49</nowiki></ref>

In the [[Mesoamerican region]], pickling is known as [[encurtido]] or "curtido" for short. The pickles or "curtidos" as known in Latin America are served cold, as an appetizer, as a side dish or as a tapas dish in Spain. In several Central American countries it is prepared with cabbage, onions, carrots, lemon, vinegar, oregano, and salt. In Mexico, "curtido" consists of carrots, onions, and jalapeño peppers and used to accompany meals common in [[taquerías]] and restaurants.<ref>{{Cite book |last=Elbad |first=Adam |title=Fermenting Food Step by Step: Over 80 step-by-step recipes for successfully fermenting kombucha, kimchi, yogurt |date=2015 |publisher=Penguin |isbn=9781465450265}}</ref>

==Process==
{{More citations needed section|date=April 2021}}
[[File:Vase by Bat Trang ceramic for pickling 2.JPG|thumb|[[Bát Tràng porcelain]] vessel for pickling]]
In traditional pickling, fruit or vegetables are submerged in brine (20–40 grams/L of salt (3.2–6.4 oz/imp gal or 2.7–5.3 oz/US gal)), or shredded and salted as in [[sauerkraut]] preparation, and held underwater by flat stones layered on top.<ref>{{cite web|first = Holly|last = Howe|date = 8 November 2018|url = http://www.makesauerkraut.com/fermentation-weights/ |title = 3 Key Items for Keeping Your Ferments Safe|website = MakeSauerkraut.com}}</ref> Alternatively, a lid with an airtrap or a tight lid may be used if the lid is able to release pressure which may result from [[carbon dioxide]] buildup.<ref>{{Cite web
|first=Sandor |last=Katz | date=8 May 2012
|title=Aerobic vs Anaerobic Fermentation Controversy
|website=Wild Fermentation|url=https://www.wildfermentation.com/aerobic-vs-anaerobic-fermentation-controversy/|access-date=2023-01-02|publisher=(blog)}}</ref> Mold or (white) kahm [[yeast#Nutrition and growth|yeast]] may form on the surface; kahm yeast is mostly harmless but can impart an off taste and may be removed without affecting the pickling process.<ref>{{Cite web
|date=2015
|archive-url=https://web.archive.org/web/20160828151103/http://www.culturesforhealth.com/learn/natural-fermentation/fermentation-equipment-choosing-the-right-supplies
|archive-date=28 August 2016
|title=Fermenting Jars &#124; How To Choose The Right Fermentation Containers?|url=https://culturesforhealth.com/blogs/learn/natural-fermentation-fermentation-equipment-choosing-the-right-supplies|access-date=2023-01-02|website=Cultures For Health|language=en}}</ref>

In chemical pickling, the fruits or vegetables to be pickled are placed in a sterilized jar along with brine, vinegar, or both, as well as spices, and are then allowed to mature until the desired taste is obtained.

The food can be pre-soaked in brine before transferring to vinegar. This reduces the water content of the food, which would otherwise dilute the vinegar. This method is particularly useful for fruit and vegetables with a high natural water content.

In commercial pickling, a preservative such as [[sodium benzoate]] or [[EDTA]] may also be added to enhance shelf life.  In fermentation pickling, the food itself produces the preservation agent, typically by a process involving ''[[Lactobacillus]]'' bacteria that produce lactic acid as the preservative agent.

[[Alum]], short for aluminum sulfate, is used in pickling to promote crisp texture and is approved, though not recommended, as a food additive by the United States [[Food and Drug Administration]].<ref name="fabricant1993">{{cite news | title = Where the Humble Pickle Finally Earns a Place of Honor | last = Fabricant | first = Florence | date = 5 May 1993 | url = https://www.nytimes.com/1993/05/05/garden/where-the-humble-pickle-finally-earns-a-place-of-honor.html | newspaper = The New York Times}} {{subscription required}}</ref><ref name="FDAsubst">{{cite web | title = Food Additive Status List | website = US Food and Drug Administration | date = 25 August 2022 | url = https://www.hfpappexternal.fda.gov/scripts/fdcc/index.cfm?set=FoodSubstances | access-date = 24 November 2022}}</ref> Another common crisping agent is [[calcium chloride]], which evolved from the practice of using [[pickling lime]].<ref name=PSE>{{cite web |title=Crispy Pickles |url=https://extension.psu.edu/crispy-pickles |website=Penn State Extension |language=en}}</ref> See also [[firming agent]].

"Refrigerator pickles" are unfermented pickles made by [[Marination|marinating]] fruit or vegetables in a seasoned vinegar solution. They must be stored under [[refrigeration]] or undergo canning to achieve long-term storage.<ref name="then_AllP">{{Cite web| title = All Pickle Types| work = thenibble.com| access-date = 2015-01-22| url = http://www.thenibble.com/reviews/main/condiments/pickles/pickle-glossary5.asp}}</ref>

Japanese [[Tsukemono#Making tsukemono|Tsukemono]] use a variety of pickling ingredients depending on their [[Tsukemono#Making tsukemono|type]], and are produced by combining these ingredients with the vegetables to be preserved and putting the mixture under pressure.

==Possible health hazards of pickled vegetables==
In 1993, the [[World Health Organization]] listed traditional Asian pickled vegetables as [[IARC group 2B|possible]] [[carcinogen]]s,<ref>{{Cite web |title=List of Classifications – IARC Monographs on the Identification of Carcinogenic Hazards to Humans |url=https://monographs.iarc.who.int/list-of-classifications |access-date=2024-06-16 |website=monographs.iarc.who.int}}</ref> and the ''[[British Journal of Cancer]]'' released an online 2009 [[meta-analysis]] of research on pickles as increasing the risks of [[esophageal cancer]]. The report, citing limited data in a statistical meta analysis, indicates a potential two-fold increased risk of esophageal cancer associated with Asian pickled vegetable consumption. Results from the research are described as having "high heterogeneity" and the study said that further well-designed prospective studies were warranted.<ref name=metaanalysis>{{cite journal|last=Islami |first=F |year=2009|title=Pickled vegetables and the risk of oesophageal cancer: a meta-analysis |journal=British Journal of Cancer |volume=101|issue=9 |pages=1641–1647|doi=10.1038/sj.bjc.6605372|pmid=19862003 |pmc=2778505 }}</ref> However, their results stated "The majority of subgroup analyses showed a statistically significant association between consuming pickled vegetables and Oesophageal Squamous Cell Carcinoma".<ref name=metaanalysis/>

Consuming pickled vegetables is also associated with a 28% increase in the risk of [[stomach cancer]].<ref>{{Cite journal |last1=Poorolajal |first1=Jalal |last2=Moradi |first2=Leila |last3=Mohammadi |first3=Younes |last4=Cheraghi |first4=Zahra |last5=Gohari-Ensaf |first5=Fatemeh |date=2020 |title=Risk factors for stomach cancer: a systematic review and meta-analysis |journal=Epidemiology and Health |volume=42 |pages=e2020004 |doi=10.4178/epih.e2020004 |issn=2092-7193 |pmc=7056944 |pmid=32023777}}</ref>

The 2009 meta-analysis reported heavy infestation of pickled vegetables with [[fungi]]. Some common fungi can facilitate the formation of [[Nitroso|N-nitroso compounds]], which are strong esophageal carcinogens in several animal models.<ref>{{cite journal|last1=Li|first1=MH|last2=Ji|first2=C|last3=Cheng|first3=SJ|title=Occurrence of nitroso compounds in fungi-contaminated foods: A review|journal=Nutrition and Cancer|date=1986|volume=8|issue=1|pages=63–69|doi=10.1080/01635588609513877|pmid=3520493}}</ref> [[Roussin's red salt|Roussin red]] methyl ester,<ref>{{Cite journal | last1 = Liu | first1 = J. G. | last2 = Li | first2 = M. H. | doi = 10.1093/carcin/10.3.617 | title = Roussin red methyl ester, a tumor promoter isolated from pickled vegetables | journal = Carcinogenesis | volume = 10 | issue = 3 | pages = 617–620 | year = 1989 | pmid =  2494003}}</ref> a non-alkylating nitroso compound with tumour-promoting effect in vitro, was identified in pickles from [[Linzhou, Henan]] (formerly Linxian) in much higher concentrations than in samples from low-incidence areas. [[Fumonisin]] [[mycotoxin]]s have been shown to cause liver and kidney [[tumours]] in rodents.<ref name=metaanalysis/>

A 2017 study in ''[[Chinese Journal of Cancer]]''<ref>{{cite journal |last1=Yong |first1=SK |last2=Ha |first2=TC |last3=Yeo |first3=MC |last4=Gaborieau |first4=V |last5=McKay |first5=JD |last6=Wee |first6=J |title=Associations of lifestyle and diet with the risk of nasopharyngeal carcinoma in Singapore: a case-control study. |journal=Chinese Journal of Cancer |date=7 January 2017 |volume=36 |issue=1 |pages=3 |doi=10.1186/s40880-016-0174-3 |pmid=28063457|pmc=5219694 |doi-access=free }}</ref> has linked salted vegetables ({{ill|pickled mustard green|zh|咸菜 (潮汕)}} common in [[Chinese cuisine]]) to a fourfold increase in [[nasopharynx cancer]]. The researchers believe possible mechanisms include production of [[nitrosamines]] (a type of N-nitroso compound) by fermentation and activation of [[Epstein–Barr virus]] by fermentation products.<ref>{{cite web|url=https://tnp.straitstimes.com/lifestyle/health/eating-salted-veggies-linked-cancer|title=Study: Salted vegetables increase risk of nose cancer|date=16 January 2017|access-date=15 February 2018}}</ref><ref>{{cite web|url=http://health.asiaone.com/health/health-news/eating-salted-veggies-linked-cancer|title=Health|access-date=15 February 2018|archive-url=https://web.archive.org/web/20170423022036/http://health.asiaone.com/health/health-news/eating-salted-veggies-linked-cancer|archive-date=23 April 2017|url-status=dead}}</ref>

Historically, pickling caused health concerns for reasons associated with copper salts, as explained in the mid-19th century ''[[The English and Australian Cookery Book]]'': "The evidence of the Lancet commissioner (Dr. Hassall) and Mr. Blackwell (of the eminent firm of Crosse and Blackwell) went to prove that the pickles sold in the shops are nearly always artificially coloured, and are thus rendered highly unwholesome, if not actually poisonous."

=== Risk reduction ===
Reduction of suspected carcinogens from pickled products is a subject of active research.

* Fungi are of interest both for spoilage prevention and reduction of mycotoxins. Some pickle cultures are said to contain bacteria producing natural [[antifungal]]s.<ref>{{cite journal |last1=Leyva Salas |first1=M |last2=Mounier |first2=J |last3=Valence |first3=F |last4=Coton |first4=M |last5=Thierry |first5=A |last6=Coton |first6=E |title=Antifungal Microbial Agents for Food Biopreservation-A Review. |journal=Microorganisms |date=8 July 2017 |volume=5 |issue=3 |page=37 |doi=10.3390/microorganisms5030037 |pmid=28698479|pmc=5620628 |doi-access=free }}</ref>
* [[Nitrite]]s, responsible for the creation of N-nitroso compounds, are reduced by low pH and/or high temperature.<ref>{{cite journal |last1=Ding |first1=Zhansheng |last2=Johanningsmeier |first2=Suzanne D. |last3=Price |first3=Robert |last4=Reynolds |first4=Rong |last5=Truong |first5=Van-Den |last6=Payton |first6=Summer Conley |last7=Breidt |first7=Fred |title=Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products |journal=Food Control |date=August 2018 |volume=90 |pages=304–311 |doi=10.1016/j.foodcont.2018.03.005|s2cid=90307358 |doi-access=free }}</ref> Inclusion of a [[porcini]] enzyme (or the whole mushroom) also reduces nitrite content.<ref>{{cite journal |last1=Zhang |first1=Weiwei |last2=Tian |first2=Guoting |last3=Feng |first3=Shanshan |last4=Wong |first4=Jack Ho |last5=Zhao |first5=Yongchang |last6=Chen |first6=Xiao |last7=Wang |first7=Hexiang |last8=Ng |first8=Tzi Bun |title=Boletus edulis Nitrite Reductase Reduces Nitrite Content of Pickles and Mitigates Intoxication in Nitrite-intoxicated Mice |journal=Scientific Reports |date=December 2015 |volume=5 |issue=1 |pages=14907 |doi=10.1038/srep14907|pmid=26446494 |pmc=4597360 |bibcode=2015NatSR...514907Z }}</ref>

==Gallery==
<gallery mode="packed">
File:Ogórki w trakcie kiszenia.jpg|[[Pickled cucumber]]s
File:Aringa-marinato.jpg|[[Pickled herring]]
File:Pickled mushrooms....jpg|[[Pickled mushrooms]]
Jonjoli bladdernut flower pickles.jpg|Pickled [[Staphylea colchica|bladdernut]] flower
File:Aceitunas en plato.jpg|Pickled [[olive]]s
File:Pickled Vegetables.JPG|Pickled vegetables
File:Pickled fruits and veggies.jpg|Fermented homemade pickled cucumber, chili pepper, garlic, and apple in the hot climate of Indonesia
</gallery>

== See also ==
{{Portal|Food}}
{{Div col}}
* {{annotated link|Brining}}
* [[Curing (food preservation)]]
* {{annotated link|Fermentation in food processing}}
* {{annotated link|Home canning}}
* {{annotated link|List of pickled foods}}
* {{annotated link|Marination}}
* [[Mixed pickle]]
* {{annotated link|Pickling salt}}
* [[Smoking (cooking)]]
{{div col end}}

==References==
{{reflist|28em}}

==External links==
{{Commons category|Pickling}}
{{Cookbook|Pickling}}
* [http://www.fao.org/docrep/x0560e/x0560e00.htm Fermented Fruits and Vegetables: A Global Perspective]—[[Food and Agriculture Organization of the United Nations]]
* [http://www.uga.edu/nchfp/how/can6b_pickle.html National Center for Home Food Preservation: How do I...Pickle]
* [https://www.bbc.co.uk/dna/h2g2/A3100168 Pickles] at [[h2g2]]

{{Cooking techniques}}
{{Food preservation}}
{{Food preparation}}
{{Meat|state=expanded}}
{{Authority control}}

[[Category:Pickles| ]]
[[Category:Food preservation]]
[[Category:Cooking techniques]]
[[Category:World cuisine]]
[[Category:Culinary terminology]]
[[Category:Thanksgiving food]]