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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.

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

A traditional Japanese pickle or pickled vegetable that is commonly served with rice or rice that has been flavored with other ingredients.

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 Japanese pickle (tsukemono) made from thinly sliced ginger. The ginger strips are pickled in salt and are then pickled again in sweet vinegar.

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

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.

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 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.

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 type of Japanese pickle (tsukemono) made from thin strips of ginger. The ginger strips are pickled in salt water and are colored red with the addition of akajiso, which is the red or purple version of a plant related to mint known as shiso.

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

A cornichon or French pickled cucumber (gherkin) that is smaller in size and has a crunchy textured meat.

A fine-grained salt that does not contain iodine or other additives, that is used in the process to pickle meats and can foods.