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| Who Easts Pickle? |
East Asia
China is home to a huge variety of pickled vegetables, including radish, baicai (Chinese cabbage, notably suan cai, la bai cai, and pao cai, ??), zha cai, chili pepper and cucumber, among many others.
Japanese tsukemono (pickled vegetables) include daikon, ume, turnips, and hakusai (Chinese cabbage).
Korean kimchi is usually made from pickled Chinese cabbage.
South Asia
Foods commonly pickled in Pakistan and India are raw mango, green chili, lemons, and a number of other foods including lotus stem. One can pick and choose from a whole assortment of pickles from most grocery outlets and superstores in Pakistan and India, and increasingly Pakistani and Indian pickles can be found in grocery stores around the world. They are known by different terms, commonly including achar (from Urdu/Hindi) or mixed pickle, or simply "pickle" when the context is known. Pakistani and Indian pickles consist of various pickled fruits and vegetables and spices (invariably including chili peppers) suspended in vegetable oil or other liquid such as lemon juice or vinegar.
South East Asia
Indonesian Acar is usually made from sliced or diced of cucumber, carrot, bird's eye chilies, shallots and season with vinegar, sugar and salt. Sometimes Indonesians added other kinds of fruits, such as sliced/diced of papaya and pineapple.
In the Philippines, they also have pickles called "achara" which is made from slices of green papaya, shallots, garlics and vinegar.
Europe
In Turkey, pickles are called "tursu." Turkish people make "tursu" with several vegetables, roots and fruits such as peppers, cucumber, Armenian cucumber "acur", cabbage, tomato, eggplant (aubergine), carrot, turnip, beetroot, green almond, green plum, and etc. Also, they use several spices to flavour their pickles.
In Bulgaria mixed pickles are known as turshiya. They are a very popular traditional appetizer for rakia. Very popular are also pickled tomatoes, cucumbers, peppers, zucchini, egg plants and sauerkraut.
In Romania, common pickles are cucumbers, green tomatoes (gogonele), carrots, cabbage, bell peppers, melons, mushrooms and cauliflowers.
In Russia, popular pickled food includes: mushroom, various types of tomato, cabbage, cucumber, ramsons, garlic, eggplant (typically stuffed with julienned carrots), custard squash, and even watermelon.
Pickled herring and rollmops are pickled fish dishes popular typically in Scandinavia. Salmon may be brine-pickled.
In the United Kingdom and Ireland, the most common type of pickles in British cuisine are the pickled onion or the pickled gherkin. Pickled onions are often sold in fish and chip shops, as are pickled hard-boiled eggs. Pickled beetroot and condiments such as Branston Pickle and piccalilli are typically eaten as an accompaniment to pork pies and cold meats or a ploughman's lunch.
In Ukraine common backyard produce is usually dilled to be consumed in winter. Salt, dill, currant leafs and garlic are used and after staying in cold, dark place the above gives tomatoes and cucumbers distinct taste.
In Italy, giardiniera is a popular dish of pickled vegetables including onions, carrots, celery and cauliflower. Italian giardiniera is different from the American condiment called giardiniera.
Middle East
In Iran, as well as other Arab countries like Lebanon and Egypt, pickles (called mekhallel or torshy in Arabic) are served at almost every meal. They vary, but the most common are made from turnips, peppers, green olives, cucumber, beetroot, cabbage, and cauliflower.
North America
The United States and Canada pickle market is dominated by pickled cucumbers, olives, and sauerkraut, though many pickles popular in other nations are also available (such as the pickled tomato common in New York City delicatessens). Giardiniera, a mixture of pickled peppers, celery and olives, is a popular condiment in Chicago, often served with Italian beef sandwiches. Pickled eggs are a common pickle in the Upper Peninsula of Michigan. In the southern United States, pickled okra is popular. In Mexico, chile peppers, particularly of the Jalapeņo and serrano varieties, pickled with onions, carrots and herbs are common condiments.
Original Page at http://en.wikipedia.org/wiki/Pickling
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