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A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

1. Cucumbers that have been preserved in vinegar brine, along with pickling spices, such as fresh dill.

A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar.

A type of vinegar that is produced from barley cereal grains that are malted. To manufacture the Malt Vinegar, the grain is soaked in water to soften its texture, allowing the barley to germinate, but not sprout, which results in the release of active enzymes.

A fine-grained salt that is very pure, which is produced without any additives such as iodine or anti-caking chemicals.

Souse of Sulz is a cooked meat specialty, which is gelatin based and made basically the same way as headcheese, except it is flavored with a vinegar pickling liquid.

A chemical compound used for its astringent effects, which makes it useful in home pickling. It gives crispness to vegetables, such as cucumbers and onions, that are used for pickling.

A reference to Middle Eastern pickled vegetables. A derivative of the Persian word “torsh,” meaning “sour,” the most common vegetable made into torshi is the turnip, although any vegetable can be used.

This term is used as a reference to several different meanings. Most often Souse will refer to the process of pickling a food in a brine solution or vinegar.

A common Italian heirloom variety of onion that is used to enhance the flavors in a variety of food dishes.

Produced from a plum, this red colored seasoning is made from the juices created by the pickling of ume plums.

Common in Japan, this variety of plum is very popular for it health benefits. The ume plum is a fruit that is harvested when it is green before it ripens to be used as a pickled condiment, which is referred to as umeboshi.

Onions that remain in the ground and are not harvested until they have matured into a larger round onion with dried leaves.

A traditional Italian onion with a flat oval shape that ranges in size from 1 to 3 inches in diameter.

The edible leaf or paddle of the prickly pear cactus. Nopal is the Mexican word for cactus and the leaf growing on the stem is referred to as Nopales.

An uncooked, smoked, Portuguese-type sausage made from coarsely ground pork butts. It is typically seasoned with garlic, cinnamon, pepper, salt, and cumin seeds and then cured in a vinegar pickling liquid before being stuffed into a casing.

A type of small, dark green cucumber that is grown specifically for making pickles. Cornichons are usually packed in pickling brine and sold in jars.

A type of vinegar that is made from distilled grain alcohol. Transparent and thin in texture, this vinegar has a strong, unpleasant flavor and is not used for seasoning foods.

(Scientific Name: Stropharia rugosoannulata) An umbrella shaped mushroom with a cap that may grow up to 12 inches in diameter but is generally in the range of 2 to 6 inches.

A smooth, shiny-skinned fruit first grown in Asia centuries ago that are now grown in all regions of the world.