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Most often, this condiment is a traditional relish used to flavor food dishes in India where pickles so frequently are served during meals.

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

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.

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

A cooked, ready to eat meat that is made from finely chopped pork and beef with chopped pickles and pimientos (or pimentos) added.

Sliced and diced pickles that are chopped into small bits, flavored with vinegar, salt, sugar, and spices for a savory-sweet taste, and served as a sauce to complement a food.

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

A type of ham curing process that involes immersing a ham in a sweet brine that has been seasoned with a variety of spices.

A ham that is wet cured in a sweet seasoned brine. The sweetener and seasoning used in the curing process will vary according to the recipe of the producer or the person curing the ham.

A popular Japanese chile that is used in a variety of food dishes. Growing 2 to 4 inches in length, the shishito chile matures from a lime green to a dark red colored exterior that is wrinkled and narrow in shape.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

The thick outer skin or covering that found on fruits, vegetables, meat, cheese, and other types of food.