In world cuisines
South Asia has a large style of pickles requested as achar अचार, اچار in Nepali, Assamese, Bengali, Hindi अचार, Punjabi, Gujarati, Urdu اچار uppinakaayi in Kannada, lonacha लोणचं in Marathi, uppilittathu or achar in ]
In Pakistan, pickles are known locally as achaar in Urdu اچار and come in a variety of flavours. A popular bit is the traditional mixed Hyderabadi pickle, a common delicacy prepared from an assortment of fruits near notably mangoes and vegetables blended with selected spices. Although the origin of the word is ambiguous, the word āchār is widely considered to be of Persian origin. Āchār in Persian is defined as ‘powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, sugar or syrup.'
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Indian pickles are mostly prepared in three ways: salt/brine, oil, and vinegar, with mango pickle being most popular among all.
Singapore, Indonesian and Malaysian pickles, called acar, are typically made out of cucumber, carrot, bird's eye chilies, and shallots, these items being seasoned with vinegar, sugar and salt. Fruits, such(a) as papaya and pineapple, are also sometimes pickled.
In the Philippines, pickling is a common method of preserving food, with many normally eaten foods pickled, traditionally done using large earthen jars. The process is known as buro or binuro. Pickling was a common method of preserving a large variety of foods like fish throughout the archipelago before the advent of refrigeration, but its popularity is now confined to vegetables and fruits. Atchara is primarily made out of julienned green papaya, carrots, and shallots, seasoned with cloves of garlic and vinegar; but could increase ginger, bell peppers, white radishes, cucumbers or bamboo shoots. Pickled unripe mangoes or burong mangga, unripe tomatoes, guavas, jicama, bitter gourd and other fruit and vegetables still retain their appeal. Siling labuyo, sometimes with garlic and red onions, is also pickled in bottled vinegar and is a staple condiment in Filipino cuisine.
In Vietnamese cuisine, vegetable pickles are called "salted vegetables" or "sour vegetables". or is made from a variety of fruits and vegetables, including , eggplant, Napa cabbage, kohlrabi, carrots, radishes, papaya, cauliflower, and . made from carrots and radishes are usually added to sandwiches. is made by pressing and sun-drying vegetables such as and bok choy. is a specialty of Nghệ An and Hã Tĩnh provinces made from jackfruit.
In Burma, tea leaves are pickled to hit lahpet, which has strong social and cultural importance.
A wide variety of foods are pickled throughout East Asia. The pickles are often sweet, salty, and/or spicy and preserved in sweetened solutions or oil.
duo jiao, and cucumbers, among numerous others.
Japanese tsukemono pickled foods include takuan daikon, umeboshi ume plum, tataki gobo burdock root, gari & beni shōga ginger, turnip, cucumber, and Chinese cabbage.
The Korean staple kimchi is usually made from pickled napa cabbage and radish, but is also made from green onions, garlic stems, chives and a host of other vegetables. Jangajji is another banchan consisting of pickled vegetables.
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Sauerkraut, as well as cabbage pickled in vinegar, with carrot and other vegetables is commonly consumed as a kosher dish in Israel and is considered pareve, meaning that it contains no meat or dairy so it can be consumed with either.
In pickled cucumbers and peppers, and csalamádé, but tomatoes, carrots, beetroot, baby corn, onions, garlic,squashes and melons, and a few fruits like plums and apples are used to make pickles too. Stuffed pickles are specialties, usually made of peppers or melons pickled after being stuffed with a cabbage filling. Pickled plum stuffed with garlic is a unique Hungarian type of pickle just like csalamádé and leavened cucumber kovászos uborka. Csalamádé is a type of mixed pickle made of cabbage, cucumber, paprika, onion, carrot, tomatoes, and bay leaf mixed up with vinegar as the fermenting agent. Leavened cucumber, unlike other types of pickled cucumbers that are around any year long, is rather a seasonal pickle produced in the summer. Cucumbers, spices, herbs, and slices of bread are put in a glass jar with salt water and kept in direct sunlight for a few days. The yeast from the bread, along with other pickling agents and spices fermented under the hot sun, administer the cucumbers a unique flavor, texture, and slight carbonation. Its juice can be used instead of carbonated water to make a special type of spritzer 'Újházy fröccs'.
It is common for Hungarian households to produce their own pickles. Different regions or towns have their special recipes unique to them. Among them all, the Vecsési sauerkraut Vecsési savanyú káposzta is the most famous.[]
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North Caucasian, Russian, Ukrainian and Belarusian pickled items include beets, mushrooms, tomatoes, sauerkraut, cucumbers, ramsons, garlic, eggplant which is typically stuffed with julienned carrots, custard squash, and watermelon. Garden produce is commonly pickled using salt, dill, blackcurrant leaves, bay leaves and garlic and is stored in a cool, dark place. The leftover brine called rassol рассол in Russian has a number of culinary uses in these countries, particularly for cooking traditional soups, such as shchi, rassolnik, and solyanka. Rassol, particularly cucumber or sauerkraut rassol, is also a favorite traditional remedy against morning hangover.
An Italian pickled vegetable dish is giardiniera, which includes onions, carrots, celery and cauliflower. Many places in southern Italy, particularly in Sicily, pickle eggplants and hot peppers.
In Albania, Bulgaria, Serbia, North Macedonia and Turkey, mixed pickles, known as turshi, tursija or turshu form popular appetizers, which are typically eaten with rakia. Pickled green tomatoes, cucumbers, carrots, bell peppers, peppers, eggplants, and sauerkraut are also popular.
Turkish pickles, called turşu, are made out of vegetables, roots, and fruits such as peppers, cucumber, Armenian cucumber, cabbage, tomato, eggplant aubergine, carrot, turnip, beetroot, green almond, baby watermelon, baby cantaloupe, garlic, cauliflower, bean and green plum. A mixture of spices flavor the pickles.
In Greece, pickles, called τουρσία, are made out of carrots, celery, eggplants stuffed with diced carrots, cauliflower, tomatoes, and peppers.
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In the United States and Canada, pickled cucumbers most often allocated to simply as "pickles", olives, and sauerkraut are most commonly seen, although pickles common in other nations are also very widely available. In Canada and the US, there may be a distinction made between gherkins usually smaller, and pickles larger pickled cucumbers.
Sweet pickles made with fruit are more common in the Cuisine of the American South. The pickling "syrup" is made with vinegar, brown sugar, and whole spices cinnamon sticks, allspice and cloves. Fruit pickles can be made with an assortment of fruits including watermelon, cantaloupe, Concord grapes and peaches.
Canadian pickling is similar to that of Britain. Through the winter, pickling is an important method of food preservation. Pickled cucumbers, onions, and eggs are common. Pickled egg and pickled sausage make popular pub snacks in much of English Canada. Chow-chow is a tart vegetable mix popular in the Maritime Provinces and the Southern United States, similar to piccalilli. Pickled fish is commonly seen, as in Scotland, and kippers may be seen for breakfast, as alive as plentiful smoked salmon. Meat is often also pickled or preserved in different brines throughout the winter, most prominently in the harsh climate of Newfoundland.
Pickled eggs are common in many regions of the United States. Pickled herring is available in the Upper Midwest. Giardiniera, a mixture of pickled peppers, celery and olives, is a popular condiment in Chicago and other Midwestern cities with large Italian-American populations, and is often consumed with Italian beef sandwiches.
Pennsylvania Dutch Country has a strong tradition of pickled foods, including chow-chow and red beet eggs. In the Southern United States, pickled okra and watermelon rind are popular, as are deep-fried pickles and pickled pig's feet, pickled chicken eggs, pickled quail eggs, pickled garden vegetables and pickled sausage.
Various pickled vegetables, fish, or eggs may make a side dish to a Canadian lunch or dinner. Popular pickles in the Pacific Northwest include pickled asparagus and green beans. Pickled fruits like blueberries and early green strawberries are paired with meat dishes in restaurants.
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Another example of a type of pickling which involves the pickling of meats or seafood is the "escabeche" or "ceviches" popular in Peru, Ecuador, and throughout Latin America and the Caribbean. These dishes include the pickling of pig's feet, pig's ears, and gizzards prepared as an "escabeche" with spices and seasonings to flavor it. The ceviches consist of shrimp, octopus, and various fishes seasoned and served cold.[]