# List of pickled foods

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
* B
* C
* D
* E
* F
* G
* H
* I
* J
* K
* L
* M
* N
* O
* P
* Q
* R
* S
* T
* U
* V
* W
* X
* Y
* Z
* See also
* References
* External links

## Pickled foods
### A

* Aavakaaya – Variety of pickles prepared using mangoPages displaying short descriptions of redirect targets
* Acar – Vegetable pickle made in Indonesia, Malaysia, Singapore, Philippines and Brunei.
* Achaar – Pickled varieties of vegetable and fruitPages displaying short descriptions of redirect targets
* Allium chinense – Species of Allium
* Amba – Mango pickle condiment
* Apple – Fruit that grows on a tree
* Artichoke – Type of vegetable that is a species of thistle cultivated for culinary use
* Asazuke – Japanese pickling method
* Asinan – Indonesian pickled vegetable or fruit dish
* Atchara – Pickle made from grated unripe papaya popular in the Philippines

### B

* 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
* 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 – Filipino Side Dish

### C

* 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 fruitPages 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 – RelishPages displaying short descriptions with no spaces
* Cockles – Family of edible marine bivalve molluscs
* Coleslaw – Salad consisting primarily of finely-shredded raw cabbage
* 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

### D

* Daikon – Pickled preparation of daikon radish
* Dilly beans – Pickled green beans, often flavoured with dill.
* Fermented bean curd, also known as Doufulu – Chinese condiment

### E

* 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

### 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

### G

* 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

### 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
* Dilly beans
* Gari (pickled ginger)
* A pickled gherkin
* Pickled herring with onions

### K

* 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

### L

* Lahpet – Burmese pickled tea
* Li hing mui – Salty dried Chinese plum
* Limes – Method of preserving the fruit of limes

### M

* 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

* Onions
* Oorgai – Pickled varieties of vegetable and fruitPages displaying short descriptions of redirect targets

### P

* Pachranga – Pickled varieties of vegetable and fruitPages 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
* Preserved lemon – Type of pickle
* Prune – Dried plum

### R

* Radish – Root vegetable of the family Brassicaceae
* Relish – Cooked, pickled, or chopped vegetable or fruit used as a condiment
* Rollmops – Pickled herring fillets

### S

* Salmon – Commercially important migratory fish
* Salt pork – Salt-cured pork usually made from pork belly
* Salt-cured meat – Preservation of food using saltPages displaying short descriptions of redirect targets
* Sauerkraut – Finely sliced and fermented cabbage
* Sausage – Meat product
* Seaweed – Algae that can be eaten and used for culinary purposes
* Shrimp – Crustaceans used for culinary purposes
* Sour cabbage – Fermented vegetable preserve
* Spanish pickle
* Spreewald gherkins – Specialty gherkin from Brandenburg
* Suan cai – Traditional Chinese pickled vegetables

### T

* Takuan – Pickled preparation of daikon radish
* Three bean salad – Common cold salad composed of various cooked or pickled beans
* 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

### U

* Umeboshi – Sour, pickled Japanese fruit
* Takuan is pickled daikon radish.
* Tursu are the pickled vegetables of the cuisines of many Balkan and Middle East countries.
* Umeboshi (pickled ume fruit) drying in the sun

### W

* Walnuts – A traditional English pickle made from walnuts
* Watermelon rind – Large gourd fruit with a smooth hard rind
* Whelks – Common name that is applied to various kinds of sea snail

### Z

* Zha cai – Pickled mustard plant stem from Chongqing, China