History and Facts

“On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like, from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.”

~ Thomas Jefferson


Types of PicklesPickle Timeline


Pickles are loved around the world

Albania mixed pickles, known as turshi, form popular appetizers, which are typically eaten with raki. Pickled green tomatoes, cucumbers, carrots, bell peppers, peppers, eggplants, and sauerkraut are also popular.
Britain pickled onions and pickled eggs are often sold in pubs and fish and chip shops. Pickled beetroot, walnuts, and gherkins, and condiments such as Branston Pickle and piccalilli are typically eaten as an accompaniment to pork pies and cold meats, sandwiches or a ploughman’s lunch. Other popular pickles in the UK are pickled mussels, cockles, red cabbage, mango chutney, sauerkraut, olives.
China a huge variety of pickled vegetables, including radish, baicai (Chinese cabbage, notably suan cai, la bai cai, pao cai, and Tianjin preserved vegetable), zha cai, chili pepper and cucumber, among many others.
Greece pickles, called τουρσι, are made out of carrots, celery, eggplants stuffed with diced carrots, cauliflower, tomatoes, and peppers
India a large variety of pickles (known as Achar in Hindi, Upinakaai in Kannada, Lonacha in Marathi, Oorukai in Tamil, Pachhadi (పచ్చడి) in Telugu, which are mainly made from Mango, Lime, Indian Goose Berry (Anwla), Chilli, vegetables,Ginger, Garlic and Citron. These fruits/vegetables are generally mixed with some other ingredients i.e. salt, spices, vegetable oils and is set to mature.
Indonesia pickles, 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 as papaya and pineapple are also sometimes pickled.
Iran pickles (called torshi in Persian, mekhallel in Arabic, and hamutzim in Hebrew) are commonly made from turnips, peppers, carrots, green olives, cucumbers, beetroot, cabbage, lemons, and cauliflower.
Italy pickled vegetables, giardiniera, include onions, carrots, celery and cauliflower.
Japan tsukemono (pickled foods) include takuan (daikon), umeboshi (ume plum), gari & beni shoga (ginger), turnip, cucumber, and Chinese cabbage.
Korea staple kimchi is usually made from pickled Chinese cabbage and radish, but is also made from green onions, garlic stems, chives and a host of other vegetables.
Mexico chile peppers, particularly of the Jalapeño and serrano varieties, pickled with onions, carrots and herbs form common condiments.
Pakistan known locally as Achaar (in Urdu) and come in a variety of flavours. Amongst some of the most popular ones is the traditional mixed Hyderabadi pickle, a common delicacy and staple prepared out of an assortment of fruits (most notably mangos) and vegetables blended with selected spices.
Philippines achara is primarily made out of green papaya, carrots, and shallots, with cloves of garlic and vinegar. In Vietnam, vegetable pickles are called cải chua (“sour vegetables”).
Poland traditional pickles are cucumbers and cabbage, but other pickled fruits and vegetables, including plums, pumpkins and mushrooms are also common.
Romania pickles are made out of beetroot, cucumbers, green tomatoes (gogonele), carrots, cabbage, bell peppers, melons, mushrooms, carrot, pork fat and cauliflower.
Russia pickled items include beets, mushrooms, tomatoes, cabbage, cucumbers, ramsons, garlic, eggplant (which is typically stuffed with julienned carrots), custard squash, and watermelon.
Sri Lanka achcharu is traditionally prepared out of carrots, onions, and ground dates. Mixed with mustard powder, ground pepper, crushed ginger, garlic and vinegar, these items are seasoned in a clay pot
Turkey 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 centelope, and green plum. A mixture of spices flavor the pickles.
Ukraine garden produce is commonly pickled using salt, dill, currant leaves and garlic and is stored in a cool, dark place.
United States pickled cucumbers (most often referred to simply as “pickles” in Canada and the United States), olives, and sauerkraut are most popular, although pickled tomatoes, Giardiniera (a mixture of pickled peppers, celery and olives), pickled eggs, okra and watermelon rind are also common.
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