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Small in size and round in shape, this variety of pepper has the appearance of a large cherry or a small cherry tomato.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

A thin chile pepper that is 2 to 4 inches long with a green wrinkled skin that turns red when mature.

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 variety of yellow chile peppers typically harvested when they are 4 to 6 inches in length. Often mistaken for the banana chile, the Yellow Wax pepper has a hotter flavor and is larger in size.

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

A variety of yellow chile peppers typically harvested when they are 4 to 6 inches in length. Often mistaken for the banana chile, the Hungarian Wax pepper has a hotter flavor and is larger in size.

jalapeno, halopeno, halopano, hallopaino, hallopano,

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.

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.

The Italian word for red chile peppers, this is an ingredient often added to many Italian dishes for a spicy flavor.

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.

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

A condiment that may be a Chinese inspired pickled relish, which is often served on meats and breads or served as an Asian syrup condiment for baked goods.

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.