Amla pickle
A popular pickle made from Indian gooseberries, oil, and spices.
Drumstick pickle
A unique pickle made from boiled drumsticks marinated in a spicy, tangy base.
Garlic pickle
A unique Indian pickle made from garlic cloves marinated in spices like mustard seeds, fenugreek seeds, and chili powder.
Lemon pickle
A common pickle in India that can be used in Indian meals or pulao.
Carrot pickle
A popular pickle with a crunchy texture and a tangy, spicy, and salty taste.
Ginger pickle
A pure homemade pickle that contains little oil.
Brinjal pickle
A classic Indian serving that's often ordered with parathas. It's gluten-free and has a sweet taste.
Tomato pickle
A pickle variety from Andhra cuisine made primarily with tomatoes.
Chilli pickle
Celery asazuke
Aavakaaya – Variety of pickles prepared using mango
Acar – Vegetable pickle made in Indonesia, Malaysia, Singapore, Philippines and Brunei.
Achaar – Pickled varieties of vegetable and fruit
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
Beni shōga
Beet eggs – Egg dish
Beetroot – Taproot portion of the beet plant
Beni shōga – Japanese pickled ginger
Bettarazuke – Type of pickled daikon popular in Tokyo
Bodi ko Achar – Nepalese pickle of boiled beans
Bostongurka – Type of relish with pickled gherkins, red bell pepper and onion with spices
Branston pickle – British food brand known for its pickled chutney
Brined cheese – Cheese that is matured in brine
Burong mangga
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
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
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
Daikon – Pickled preparation of daikon radish
Dilly beans – Pickled green beans, often flavoured with dill.
Fermented bean curd, also known as Doufulu – Chinese condiment
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]
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
Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil.[5]
Gari – Thinly sliced ginger dish
Garlic – Vinegar-preserved garlic of Chinese tradition
Gherkin – Cucumber pickled in brine, vinegar, or other solution
Giardiniera – Italian relish of pickled vegetables in vinegar or oil
Ginger pickle – Pickle eaten in Andhra Pradesh, India
Green beans – Pickled green beans, often flavoured with dill. – sometimes referred to as dilly beans
Ham hock – Joint on the hog's leg between the ham and trotter
Herring – Traditional way of preserving herring
Jujube – Species of plant with edible fruit
Dilly beans
Dilly beans
Gari (pickled ginger)
Gari (pickled ginger)
A pickled gherkin
A pickled gherkin
Pickled herring with onions
Pickled herring with onions
Knieperkohl (center), with kassler (cured pork) and potat
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
Knieperkohl – Pickled cabbage dish similar to sauerkraut
Kool-Aid pickles – Cucumber pickled in brine, vinegar, or other solution
Lahpet – Burmese pickled tea
Li hing mui – Salty dried Chinese plum
Limes – Method of preserving the fruit of limes
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
Nem chua – Vietnamese fermented pork dish
Nozawana – Japanese leaf vegetable, often pickled
Nukazuke – Japanese pickle made by fermenting vegetables in rice bran
A dish of silverskin pickled onions
Onions
Oorgai – Pickled varieties of vegetable and fruit
Pickled lemons
Pachranga – Pickled varieties of vegetable and fruit
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
Pickled radish – Radish dish served with Korean fried chicken
Pickling salt – Fine-grained salt used for manufacturing pickles
Prawn – Common name applied to some types of crustaceans[6]
Preserved lemon – Type of pickle
Prune – Dried plum
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
Suan cai
Salmon – Commercially important migratory fish[7]
Salt pork – Salt-cured pork usually made from pork belly
Salt-cured meat – Preservation of food using salt
Sauerkraut – Finely sliced and fermented cabbage
Sausage – Meat product
Seaweed – Macroscopic marine algae
Shrimp – Decapod crustaceans
Sour cabbage – Fermented vegetable preserve
Spanish pickle[8][9][10]
Spreewald gherkins – Specialty gherkin from Brandenburg
Suan cai – Traditional Chinese pickled vegetables
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
Umeboshi – Sour, pickled Japanese fruit
Takuan is pickled daikon radish.
Takuan is pickled daikon radish.
Tursu are the pickled vegetables of the cuisines of many Balkan and Middle East countries.
Tursu are the pickled vegetables of the cuisines of many Balkan and Middle East countries.
Umeboshi (pickled ume fruit) drying in the sun
Umeboshi (pickled ume fruit) drying in the sun
Walnuts – A traditional English pickle made from walnuts
Watermelon rind – Large gourd fruit with a smooth hard rind[12]
Whelks – Common name that is applied to various kinds of sea snail
Zha cai is pickled mustard plant stem that originated from Sichuan, China.
Z
Zha cai –