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Relishes from East India that are pickled, salted and seasoned. The seasoned flavors can range from sweet tasting to hot and very spicy.

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.

1. Olives, pickles and pieces, slices or sticks of raw vegetables, such as carrots, celery, broccoli, cauliflower, radishes, cucumbers and peppers, which are served as appetizers.

A cooked specialty meat product that is similar to headcheese. It differs in that it has a sweet-sour flavor, which comes from the addition of vinegar pickling liquid, and sometimes dill pickles, sweet red peppers and bay leaves.

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

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

Traditionally, this food item referred to fresh or pickled vegetables that were prepared by thinly slicing them into strips and stick shapes to be served as an hors d'oeuvre.

A small pearl onion that has been pickled or brine cured and is used to enhance the flavor of various drinks, such as a martini.

Shredded cabbage that has been mixed with a brine of pickling salt and spices after which it is allowed to ferment for a period of time.

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.

A kitchen utensil that is used as a serving dish for olives, pickled garlic and other similar small round foods.

corned beef, corned beef and cabbage, St. Patrick’s Day recipes, beef brisket, cuts of beef, beef pr...

An Asian vegetable green that is used as a cooking green, a salad green, or as a pickled vegetable prepared in a brine or sugar solution.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

Refers to foods that have a pH of 4.6 or lower. Acidic foods include most fruits, pickled vegetables, jams, and jellies.

Generally the first course served in a Japanese meal, which consists of raw fish, sliced or prepared with daikon radish, wasabi, pickled ginger and soy sauce.

A long root or radish, up to a foot in length, that has a mild flavor and can be used as a garnish when sliced, an ingredient for salads, in cooked recipes, and for making pickles....

The floral bud of a spiny shrub, native to Mediterranean regions, which is harvested as an unopened bud in various sizes as it grows on the bush.

A cooking ingredient, made from the tropical tamarind fruit, originating in North Africa and Asia, which is used as a seasoning for meat, chutney, curry dishes and pickled fish.

A Japanese condiment made from ume plums that are harvested before they are ripe, and then soaked in a brine with red shiso leaves to be pickled.