This is a list of pickled foods . Many various types of foods are pickled to preserve them and add flavor . Some of these foods also qualify as fermented foods .
A variety of pickled foods
A
Celery asazuke
Aavakaaya – Variety of pickles prepared using mango Pages displaying short descriptions of redirect targets
Acar – Vegetable pickle made in Indonesia, Malaysia, Singapore, Philippines and Brunei.
Achaar – Pickled varieties of vegetable and fruit Pages displaying short descriptions of redirect targets
Allium chinense – Species of Allium
Amba – Mango pickle condiment
Apple – Fruit that grows on a tree [1]
Artichoke – Type of vegetable that is a species of thistle cultivated for culinary use [2]
Asazuke – Japanese pickling method
Asinan – Indonesian pickled vegetable or fruit dish
Atchara – Pickle made from grated unripe papaya popular in the Philippines
C
Chanh muối aging in glass containers
Curtido (at left)
Cabbage – Leafy vegetable in the flowering plant family Brassicaceae
Caper – Species of plant (Capparis spinosa)
Chamoy (Sauce) – Savory sauces and condiments in Mexican cuisine made from pickled fruit Pages displaying short descriptions of redirect targets
Champoy – Myrica rubra pickled in salt, sugar, and vinegar from the Philippines
Chanh muối – Salt-pickled lime in Vietnamese cuisine
Chhundo – Kind of Indian pickle from Gujarat
Chinese pickles – Vegetables or fruits that have been fermented by pickling with salt and brine
Chow-chow – Relish Pages displaying short descriptions with no spaces
Cockles – Family of edible marine bivalve molluscs
Coleslaw – Salad consisting primarily of finely-shredded raw cabbage [3]
Corned beef – Salt-cured beef product
Crab meat
Crack seed – Category of snacks that originated in China
Cucumber soup – Traditional Polish and Lithuanian soup made from sour, salted cucumbers and potato
Cueritos – Pig skin, usually pickled in vinegar, and can be made with a spicy sauce
Curtido – Type of lightly fermented cabbage relish from Central America
Pickled carrot – Carrot pickled in brine, vinegar, or other solution
Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution
E
Pickled eisbein , with sauerkraut
Eggs – Hard boiled eggs cured in vinegar or brine
Eisbein – Corned ham hock
Encurtido – a pickled vegetable appetizer, side dish and condiment in the Mesoamerican region[4]
F
Fried pickle – Snack food made by deep-frying sliced battered dill pickles
Fruit – Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar
Fukujinzuke – Condiment in Japanese cuisine
H
Ham hock – Joint on the hog's leg between the ham and trotter
Herring – Traditional way of preserving herring
J
Jujube – Species of plant with edible fruit
K
Knieperkohl (center), with kassler (cured pork) and potato
Kimchi
Karashizuke – Type of Japanese pickled vegetable
Kasuzuke – Japanese pickles using the lees from sake
Kiamoy – Snack made from dried pickled fruit and anise
Kimchi – Korean side dish of fermented vegetables
Baek-kimchi – Kimchi made without the chili pepper powder
Dongchimi – Short-maturing Korean vegetable pickle
Kkakdugi – Variation of kimchi made from diced radish
Nabak-kimchi – Watery kimchi made of thinly sliced Korean radish and napa cabbage
Yeolmu-kimchi – Korean pickle of summer radish leaves
L
Lahpet – Burmese pickled tea
Li hing mui – Salty dried Chinese plum
Limes – Method of preserving the fruit of limes
M
Pickled mango
Mango pickle – Variety of pickles prepared using mango
Matsumaezuke – Pickled dish from Matsumae, Hokkaidō, Japan
Meigan cai – Type of dry pickled Chinese mustard
Mixed pickle – Pickles made from a variety of vegetables mixed in the same pickling process
Mohnyin tjin – Burmese fermented vegetables in rice wine
Morkovcha – Koryo-saram spicy marinated carrot dish
Murabba – Sweet whole fruit preserve from Pakistan, Iran, India, Azerbaijan, Armenia and Georgia
Murături – Pickled vegetables of the Romanian cuisine
Mussels – Type of bivalve mollusc
Mustard – Popular salt-fermented dish in Hmong cuisine
N
Nem chua – Vietnamese fermented pork dish
Nozawana – Japanese leaf vegetable, often pickled
Nukazuke – Japanese pickle made by fermenting vegetables in rice bran
O
A dish of silverskin pickled onions
Onions
Oorgai – Pickled varieties of vegetable and fruit Pages displaying short descriptions of redirect targets
P
Pickled lemons
Pachranga – Pickled varieties of vegetable and fruit Pages displaying short descriptions of redirect targets
Pao cai – Pickle in Chinese, and particularly Sichuan cuisine
Peppadew – Brand name of a sweet and spicy pickled pepper grown in South Africa
Piccalilli – British relish of chopped pickled vegetables and spices
Pickle meat – Louisiana cuisine specialty – also referred to as pickled pork
Pickled carrot – a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time
Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution
Pickled onion – Onions pickled in a solution of vinegar or salt
Pickled pepper – Capsicum pepper preserved by pickling
Pickled pigs' feet – Pigs' feet pickled in a brine of vinegar or salt
Pickled radish – Radish dish served with Korean fried chicken
Pickling salt – Fine-grained salt used for manufacturing pickles
Prawn – Crustaceans used for culinary purposes [6]
Preserved lemon – Type of pickle
Prune – Dried plum
R
Three relishes here accompany Nshima (top right), a cornmeal product in African cuisine
Radish – Root vegetable of the family Brassicaceae
Relish – Cooked, pickled, or chopped vegetable or fruit used as a condiment
Rollmops – Pickled herring fillets
T
Takuan – Pickled preparation of daikon radish
Three bean salad – Common cold salad composed of various cooked or pickled beans [11]
Tianjin preserved vegetable – Type of pickled Chinese cabbage originating in Tianjin, China
Torshi , also known as Tursu – Middle Eastern and Balkan pickled vegetables
Tsukemono – Japanese preserved vegetables
Turnip – Type of root vegetable
Z
Zha cai – Pickled mustard plant stem from Chongqing, China
Cobb, J.N. (1921). Pacific Salmon Fisheries . Dep. of Commerce. Bureau of Fisheries Document. U.S. Government Printing Office. p. 133 . Retrieved May 27, 2017 .
Frazer, M.H. (1903). Kentucky Receipt Book (in Czech). Press of the Bradley & Gilbert Company. p. 332 . Retrieved May 27, 2017 .