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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 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 Korean condiment or side dish made from fermented fruits or vegetables which may include items such as cabbage, cucumbers, or radish roots, that are combined with garlic, onions, chile peppers, ginger, and spices that are mixed together and seasoned with a Kimchee salted sauce.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

jalapeno, halopeno, halopano, hallopaino, hallopano,

cumquat, kumquate, cumquate, cumquawt, kumquawt,

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.

A small, round fleshy root vegetable with a smooth skin that can range in colors from white to yellow, green, or scarlet.

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.

(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.

One of the most common and most popular of spices, the peppercorn is derived from the berries grown in clusters on the vine-like pepper plant.

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

A common type of Cabbage that provides a mild flavor for a variety of salad and vegetable dishes. High in vitamin C with smaller amounts of calcium and fiber, this cabbage is predominantly grown in Asia and the United State.