2211:
880:
1897:
2021:. The report, citing limited data in a statistical meta analysis, indicates a potential two-fold increased risk of esophageal cancer associated with Asian pickled vegetable consumption. Results from the research are described as having "high heterogeneity" and the study said that further well-designed prospective studies were warranted. However, their results stated "The majority of subgroup analyses showed a statistically significant association between consuming pickled vegetables and Oesophageal Squamous Cell Carcinoma".
902:
2142:
548:
347:, Indian gooseberry (amla), and chilli. Vegetables such as eggplant, carrots, cauliflower, tomato, bitter gourd, green tamarind, ginger, garlic, onion, and citron are also occasionally used. These fruits and vegetables are mixed with ingredients such as salt, spices, and vegetable oils. The pickling process is completed by placing filled jars in the sun where they mature in the sun. The sun's heat destroys moulds and microbes which could spoil the pickles.
4186:
4831:
1104:
2170:
2199:
280:
2184:
6115:
4427:
4195:
42:
2156:
1844:
1601:
1296:
416:
4211:
1654:
1011:
4219:
374:
6104:
4416:
4176:
2230:
4203:
1052:, but tomatoes, carrots, beetroot, baby corn, onions, garlic, certain squashes and melons, and a few fruits such as 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
4825:
1089:
700:
1829:
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
1073:
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, give the cucumbers a unique flavor,
1821:
or "curtido" for short. The pickles or "curtidos" as known in Latin
America are served cold, as an appetizer, as a side dish or as a tapas dish in Spain. In several Central American countries it is prepared with cabbage, onions, carrots, lemon, vinegar, oregano, and salt. In Mexico, "curtido"
1763:
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.
2103:: "The evidence of the Lancet commissioner (Dr. Hassall) and Mr. Blackwell (of the eminent firm of Crosse and Blackwell) went to prove that the pickles sold in the shops are nearly always artificially coloured, and are thus rendered highly unwholesome, if not actually poisonous."
1477:, pickles, known as "encurtidos", are mainly made with olives, cucumbers, onions and green peppers ("guindillas" or "piparras"). "Banderillas" are small pieces of pickled cucumber and green pepper, along with olives and anchovies, mounted into toothpicks, and are very popular as
1786:. (Hale is best known for her successful campaign to have Thanksgiving recognized as a national holiday in the United States.) Pickled peaches, coleslaw and other mixed pickles continue to be served alongside cranberry sauce at Thanksgiving dinner in present times.
1695:
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.
1926:
The food can be pre-soaked in brine before transferring to vinegar. This reduces the water content of the food, which would otherwise dilute the vinegar. This method is particularly useful for fruit and vegetables with a high natural water content.
224:
for sailors before the days of steam engines. Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors. Pickling may also improve the nutritional value of food by introducing
2768:
1680:
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).
1068:
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 all year long, is rather a
366:, a common delicacy prepared from an assortment of fruits (most 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
1922:
In chemical pickling, the fruits or vegetables to be pickled are placed in a sterilized jar along with brine, vinegar, or both, as well as spices, and are then allowed to mature until the desired taste is obtained.
1688:. The pickling "syrup" is made with vinegar, brown sugar, and whole spices such as cinnamon sticks, allspice and cloves. Fruit pickles can be made with an assortment of fruits including watermelon, cantaloupe,
145:
before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.
510:. Pickling was a common method of preserving a large variety of foods such as fish throughout the archipelago before the advent of refrigeration, but its popularity is now confined to vegetables and fruits.
2210:
1712:
may be seen for breakfast, as well 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.
491:
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.
2776:
389:
is traditionally prepared from carrots, chilli powder, shallots and ground dates mixed with garlic, crushed fresh ginger, green chilis, mustard seeds and vinegar, and left to sit in a clay pot.
1911:
preparation, and held underwater by flat stones layered on top. Alternatively, a lid with an airtrap or a tight lid may be used if the lid is able to release pressure which may result from
2991:
3569:
1081:. 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
2881:
1907:
In traditional pickling, fruit or vegetables are submerged in brine (20–40 grams/L of salt (3.2–6.4 oz/imp gal or 2.7–5.3 oz/US gal)), or shredded and salted as in
2731:
2373:
3388:
2415:"Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium"
3610:
1950:, short for aluminum sulfate, is used in pickling to promote crisp texture and is approved, though not recommended, as a food additive by the United States
516:
is primarily made out of julienned green papaya, carrots, and shallots, seasoned with cloves of garlic and vinegar; but could include ginger, bell peppers,
5959:
4253:
4464:
87:, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.
30:
This article is about the food preparation method. For the food created using this method commonly called "pickles" in the United States and Canada, see
721:
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.
1938:
may also be added to enhance shelf life. In fermentation pickling, the food itself produces the preservation agent, typically by a process involving
2999:
2115:
Fungi are of interest both for spoilage prevention and reduction of mycotoxins. Some pickle cultures are said to contain bacteria producing natural
502:
is a common method of preserving food, with many commonly eaten foods pickled, traditionally done using large earthen jars. The process is known as
1364:, which includes onions, carrots, celery and cauliflower. Many places in southern Italy, particularly in Sicily, pickle eggplants and hot peppers.
2099:
4222:
3465:
Ding, Zhansheng; Johanningsmeier, Suzanne D.; Price, Robert; Reynolds, Rong; Truong, Van-Den; Payton, Summer Conley; Breidt, Fred (August 2018).
2309:
1919:
may form on the surface; kahm yeast is mostly harmless but can impart an off taste and may be removed without affecting the pickling process.
5771:
2853:
2707:
2597:
2349:
5776:
2798:
370:
origin. Āchār in
Persian is defined as 'powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, sugar or syrup.'
3021:
3506:
Zhang, Weiwei; Tian, Guoting; Feng, Shanshan; Wong, Jack Ho; Zhao, Yongchang; Chen, Xiao; Wang, Hexiang; Ng, Tzi Bun (December 2015).
118:, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example,
2889:
2483:
1883:
1640:
1343:
463:
2828:
3603:
2500:
4590:
4303:
4246:
4096:
2670:
2255:
94:
of 4.6 or lower, and high in salt, preventing enzymes from working and micro-organisms from multiplying. Pickling can preserve
2769:"Usha Pickles digest | From spiced mango to drumstick pith: How Usha Prabakaran's book changed the way we tasted pickles"
2745:
1988:, and are produced by combining these ingredients with the vegetables to be preserved and putting the mixture under pressure.
4744:
4457:
2097:
Historically, pickling caused health concerns for reasons associated with copper salts, as explained in the mid-19th century
1865:
1622:
1321:
441:
3508:"Boletus edulis Nitrite Reductase Reduces Nitrite Content of Pickles and Mitigates Intoxication in Nitrite-intoxicated Mice"
2141:
6165:
2532:
1830:
spices and seasonings to flavor it. The ceviches consist of shrimp, octopus, and various fishes seasoned and served cold.
1685:
6058:
1951:
1773:
142:
6155:
5921:
5781:
4512:
4473:
4152:
3596:
2043:
methyl ester, a non-alkylating nitroso compound with tumour-promoting effect in vitro, was identified in pickles from
750:
2125:, responsible for the creation of N-nitroso compounds, are reduced by low pH and/or high temperature. Inclusion of a
1306:
426:
3366:
6170:
6150:
5487:
4830:
4580:
4431:
4293:
4239:
4137:
4086:
3629:
3392:
2250:
1741:
193:
in 2030 BCE. Pickling vegetables in vinegar continued to develop in the Middle East region before spreading to the
2966:
1854:
1611:
1325:
1310:
445:
430:
6140:
5828:
5823:
4450:
3317:"Associations of lifestyle and diet with the risk of nasopharyngeal carcinoma in Singapore: a case-control study"
2063:
2009:
1997:
1861:
1618:
1317:
437:
151:
3086:
1900:
879:
5964:
5896:
5786:
5329:
1896:
3042:
2169:
3280:
Liu, J. G.; Li, M. H. (1989). "Roussin red methyl ester, a tumor promoter isolated from pickled vegetables".
2198:
1565:
are also quite widely available under a range of names from various producers both within and out of the UK.
1074:
texture, and slight carbonation. Its juice can be used instead of carbonated water to make a special type of
5944:
5745:
4142:
2505:
901:
212:
Pickling was used as a way to preserve food for out-of-season use and for long journeys, especially by sea.
157:
2091:
2068:
1033:, but pickles are also commonly consumed at other times of the day. The most commonly consumed pickles are
377:
Indian mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis, and other ingredients
6160:
5755:
5730:
5698:
3245:
Li, MH; Ji, C; Cheng, SJ (1986). "Occurrence of nitroso compounds in fungi-contaminated foods: A review".
2910:
1701:
827:
2183:
678:
83:. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a
6031:
5974:
5906:
5808:
5334:
2267:
537:
2073:
2040:
1757:
674:
2155:
1782:
1258:) has a number of culinary uses in these countries, especially for cooking traditional soups, such as
547:
291:
for transmission of elements of Indian culture including food, e.g. pickle / atchaar / atchara / acar,
5750:
5740:
3898:
3825:
3519:
2426:
2313:
1534:
134:
3188:
Poorolajal, Jalal; Moradi, Leila; Mohammadi, Younes; Cheraghi, Zahra; Gohari-Ensaf, Fatemeh (2020).
2216:
Fermented homemade pickled cucumber, chili pepper, garlic, and apple in the hot climate of
Indonesia
981:, as well as cabbage pickled in vinegar, with carrot and other vegetables is commonly consumed as a
6041:
5735:
5718:
5713:
5708:
5703:
5693:
5685:
4343:
4210:
4206:
3994:
3779:
3754:
3111:"List of Classifications – IARC Monographs on the Identification of Carcinogenic Hazards to Humans"
2474:
1814:
598:
274:
137:, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Like the
72:
6083:
5723:
5613:
5414:
4737:
4487:
3954:
3903:
3810:
3800:
3774:
3488:
2725:
2367:
2083:
1777:
1219:
1108:
568:
69:
2806:
2548:
1734:
and other
Midwestern cities with large Italian-American populations, and is often consumed with
6009:
5911:
5516:
5367:
5080:
4615:
4385:
4318:
4262:
4157:
4009:
3974:
3893:
3686:
3545:
3447:
3348:
3297:
3262:
3227:
3209:
3170:
2849:
2843:
2713:
2703:
2603:
2593:
2479:
2452:
2355:
2345:
2289:
2175:
2018:
1420:
1215:
1207:
1022:
932:
895:
765:
363:
249:
61:
2388:
141:
process, pickling (which includes fermentation) does not require that the food be completely
6145:
6078:
5979:
5873:
5868:
5377:
5289:
5215:
5200:
5150:
4323:
4198:
4040:
3535:
3527:
3478:
3437:
3427:
3338:
3328:
3289:
3254:
3217:
3201:
3160:
3152:
2621:
2442:
2434:
2147:
1955:
1776:
dinner traditions as early as 1827. The first mention of pickles at
Thanksgiving comes from
1745:
1697:
1673:
1542:
1522:
1255:
1127:
1115:
1103:
1093:
1041:
948:
940:
770:
367:
46:
35:
31:
2047:(formerly Linxian) in much higher concentrations than in samples from low-incidence areas.
1760:, pickled chicken eggs, pickled quail eggs, pickled garden vegetables and pickled sausage.
857:, but is also made from green onions, garlic stems, chives and a host of other vegetables.
536:, sometimes with garlic and red onions, is also pickled in bottled vinegar and is a staple
241:
6014:
5916:
5354:
5309:
5299:
5140:
4917:
4774:
4537:
4328:
4273:
4147:
4055:
4045:
3861:
3655:
3110:
2161:
2111:
Reduction of suspected carcinogens from pickled products is a subject of active research.
2079:
1931:
1719:
1568:
1514:
1490:
1380:
1211:
1159:
986:
968:
956:
920:
916:
909:
891:
835:
733:
716:
658:
559:
525:
336:
332:
155:
dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures
2805:. Institute for the Advancement of the Science And Art Of Chinese Cuisine. Archived from
3523:
2527:
2430:
1822:
consists of carrots, onions, and jalapeño peppers and used to accompany meals common in
1587:
for several traditional dishes. Pickled capers are also common in
Scandinavian cuisine.
299:(अचार, اچار) in Nepali, Assamese, Bengali, Hindi (अचार), Punjabi, Gujarati, Urdu (اچار)
5984:
5861:
5856:
5851:
5633:
5507:
5195:
5020:
4985:
4960:
4952:
4897:
4862:
4671:
4605:
4400:
4395:
4380:
4116:
4035:
3989:
3923:
3540:
3507:
3442:
3415:
3343:
3316:
3222:
3189:
3165:
3140:
2589:
2044:
2025:
1912:
1807:
1689:
1576:
1506:
1231:
1193:
1185:
1151:
1045:
928:
887:
630:
324:
238:
4824:
3414:
Leyva Salas, M; Mounier, J; Valence, F; Coton, M; Thierry, A; Coton, E (8 July 2017).
2947:
2447:
2414:
1196:
traditional pickles are cucumbers, sauerkraut, peppers, beetroot, tomatoes, but other
6134:
6119:
6026:
5931:
5846:
5818:
5668:
5568:
5419:
5382:
5269:
5175:
5170:
5145:
5005:
4990:
4804:
4789:
4730:
4517:
4348:
4308:
3949:
2283:
2014:
2001:
1974:
1963:
1959:
1940:
1723:
1665:
1494:
1197:
1189:
822:
816:
533:
359:
288:
190:
99:
95:
50:
3492:
3467:"Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products"
2438:
1405:. Pickled green tomatoes, cucumbers, carrots, bell peppers, peppers, eggplants, and
644:
279:
6048:
6036:
6004:
5888:
5573:
5512:
5437:
5235:
5072:
5060:
4970:
4867:
4779:
4711:
4570:
4527:
4502:
4368:
4190:
4071:
3820:
3727:
3650:
3483:
3466:
2278:
2275: – Process of soaking foods in a seasoned, often acidic, liquid before cooking
2261:
2258: – Converting carbohydrates to alcohol or acids using anaerobic microorganisms
2087:
2024:
Consuming pickled vegetables is also associated with a 28% increase in the risk of
1799:
1735:
1502:
1243:
1070:
1065:
924:
850:
811:
760:
608:
340:
245:
103:
41:
4942:
3432:
1823:
209:. On the other hand, fermented salt pickling reportedly has its origins in China.
3574:
2702:. Niranjala M. Ellawala, Kim Lightbody (First Francis Lincoln ed.). London.
2583:
362:اچار) and come in a variety of flavours. A popular item is the traditional mixed
6108:
6019:
5969:
5954:
5939:
5648:
5618:
5548:
5543:
5482:
5467:
5409:
5404:
5389:
5210:
5190:
5115:
5105:
5090:
5085:
5010:
5000:
4965:
4814:
4809:
4701:
4666:
4585:
4420:
4358:
4313:
4298:
4214:
4180:
4162:
4091:
4050:
4014:
3933:
3928:
3913:
3707:
3565:
2235:
1843:
1803:
1727:
1715:
1658:
1600:
1580:
1546:
1498:
1436:
1361:
1295:
1171:
1119:
982:
972:
905:
806:
624:
541:
495:
415:
221:
182:
162:
1653:
6088:
6063:
5583:
5578:
5497:
5344:
5339:
5205:
4912:
4907:
4872:
4696:
4686:
4595:
4547:
4532:
4288:
3918:
3851:
3769:
3722:
3333:
3293:
3258:
2607:
2272:
2225:
2116:
2004:
1973:
fruit or vegetables in a seasoned vinegar solution. They must be stored under
1970:
1908:
1753:
1705:
1677:
1554:
1526:
1406:
1275:
1235:
1147:
1034:
978:
284:
226:
119:
5531:
3315:
Yong, SK; Ha, TC; Yeo, MC; Gaborieau, V; McKay, JD; Wee, J (7 January 2017).
3213:
2717:
2359:
2031:
The 2009 meta-analysis reported heavy infestation of pickled vegetables with
1730:, a mixture of pickled peppers, celery and olives, is a popular condiment in
5901:
5623:
5521:
5502:
5472:
5324:
5284:
5250:
5220:
5155:
4980:
4902:
4882:
4839:
4769:
4706:
4625:
4610:
4375:
4030:
4004:
3856:
3815:
3764:
2842:
Smorodinskaya, Tatiana; Evans-Romaine, Karen; Goscilo, Helena, eds. (2007).
2051:
2048:
1985:
1981:
1818:
1584:
1263:
1097:
1017:
seeds are one of the spices popularly added to pickled vegetables in Europe.
1014:
1010:
780:
682:
480:
476:
382:
316:
252:
217:
213:
130:
3999:
3549:
3451:
3352:
3231:
3174:
3156:
3068:
2456:
1419:, are made out of vegetables, roots, and fruits such as peppers, cucumber,
1250:
and garlic and is stored in a cool, dark place. The leftover brine (called
373:
3579:
3301:
3266:
3205:
2697:
2339:
1810:
varieties, pickled with onions, carrots and herbs form common condiments.
6073:
6068:
5878:
5628:
5608:
5593:
5588:
5457:
5447:
5399:
5362:
5165:
5120:
5055:
5025:
4975:
4887:
4877:
4691:
4681:
4651:
4630:
4522:
4507:
4497:
4390:
4111:
3984:
3979:
3866:
3830:
3805:
3795:
3717:
3712:
3691:
3681:
2992:"Fermenting Jars | How To Choose The Right Fermentation Containers?"
2646:
1572:
1562:
1530:
1510:
1467:
1459:
1372:
1279:
1267:
1247:
1222:
pickled items include beets, mushrooms, tomatoes, sauerkraut, cucumbers,
1123:
1075:
858:
831:
796:
739:
664:
612:
604:
532:, bitter gourd and other fruit and vegetables still retain their appeal.
484:
351:
344:
206:
186:
111:
3190:"Risk factors for stomach cancer: a systematic review and meta-analysis"
3141:"Pickled vegetables and the risk of oesophageal cancer: a meta-analysis"
1230:, eggplant (which is typically stuffed with julienned carrots), custard
5949:
5813:
5663:
5643:
5526:
5452:
5319:
5294:
5264:
5256:
5240:
5225:
5135:
5130:
5125:
5110:
5100:
5050:
4857:
4794:
4761:
4656:
4620:
4575:
4552:
4492:
4338:
4283:
4121:
4101:
4076:
3759:
3660:
3619:
2244:
2126:
2122:
2055:
2036:
1868: in this section. Unsourced material may be challenged and removed.
1731:
1709:
1625: in this section. Unsourced material may be challenged and removed.
1550:
1538:
1518:
1368:
1223:
1201:
1139:
960:
862:
755:
745:
512:
194:
138:
133:
to draw out excess water. Natural fermentation at room temperature, by
80:
6103:
4415:
4175:
3531:
2229:
17:
5638:
5538:
5492:
5477:
5393:
5372:
5314:
5304:
5274:
5160:
5045:
5035:
4892:
4847:
4676:
4661:
4646:
4542:
4363:
4278:
4081:
3908:
3676:
3588:
2888:. Chicago's Restaurant & Entertainment Guide, Inc. Archived from
1795:
1669:
1558:
1463:
1451:
1432:
1428:
1424:
1412:
1384:
1376:
1227:
1167:
1163:
1143:
1135:
990:
936:
883:
854:
846:
791:
786:
728:
703:
693:
620:
616:
529:
517:
198:
126:
107:
4231:
2086:. The researchers believe possible mechanisms include production of
2039:, which are strong esophageal carcinogens in several animal models.
396:, oil, and vinegar, with mango pickle being most popular among all.
4442:
1088:
237:
The English term "pickle" first appears around 1400 CE. It is from
6053:
5653:
5598:
5563:
5558:
5462:
5442:
5230:
5180:
5040:
5015:
4922:
4799:
4333:
2190:
2032:
1916:
1895:
1700:
is a tart vegetable mix popular in the Maritime Provinces and the
1652:
1478:
1474:
1401:
1357:
1259:
1155:
1102:
1087:
1009:
994:
964:
900:
878:
874:
842:
776:
724:
699:
689:
546:
393:
372:
278:
202:
123:
115:
76:
40:
2090:(a type of N-nitroso compound) by fermentation and activation of
1744:
has a strong tradition of pickled foods, including chow-chow and
5658:
5279:
5185:
5095:
5030:
4932:
4927:
4852:
4753:
3835:
3583:
2647:"pickle | Etymology, origin and meaning of pickle by etymonline"
1947:
1935:
1749:
1444:
1440:
1239:
1179:
1175:
405:
255:("brine") but later referred to preserving in brine or vinegar.
65:
4726:
4446:
4235:
3592:
3416:"Antifungal Microbial Agents for Food Biopreservation-A Review"
5553:
4995:
4937:
4784:
2626:
Exploratorium: the museum of science, art and human perception
2622:"Science of Pickles: Fascinating Pickle Facts – Exploratorium"
2556:
2501:"A world tour of pickles in the Bay Area and how to make them"
1837:
1594:
1289:
1278:
rassol, is also a favorite traditional remedy against morning
801:
409:
3575:
National Center for Home Food Preservation: How do I...Pickle
2911:"Pickled Pigs Feet Recipe – Real Authentic Pigs Feet Recipes"
1944:
bacteria that produce lactic acid as the preservative agent.
2129:
enzyme (or the whole mushroom) also reduces nitrite content.
2344:. Tom Jaine, Soun Vannithone (3rd ed.). New York, NY.
727:
is home to a huge variety of pickled vegetables, including
595:
is made from a variety of fruits and vegetables, including
91:
1676:(most often referred to simply as "pickles"), olives, and
1583:. Pickled cucumbers and red garden beets are important as
1984:
use a variety of pickling ingredients depending on their
3022:"Where the Humble Pickle Finally Earns a Place of Honor"
2475:
On Food and Cooking: The Science and Lore of the Kitchen
2286: – Fine-grained salt used for manufacturing pickles
1399:
form popular appetizers, which are typically eaten with
520:, cucumbers or bamboo shoots. Pickled unripe mangoes or
244:, a spicy sauce served with meat or fish, borrowed from
4722:
3570:
Food and Agriculture Organization of the United Nations
3367:"Study: Salted vegetables increase risk of nose cancer"
2882:"Eat this! Southern-fried dill pickles, a rising trend"
1969:"Refrigerator pickles" are unfermented pickles made by
392:
Indian pickles are mostly prepared in three ways: salt/
90:
Pickling solutions are typically highly acidic, with a
2389:"How Do You Know When It's Time to Throw Out Pickles?"
2247: – Food processing by treating with brine or salt
655:
is made by pressing and sun-drying vegetables such as
149:
When both salt concentration and temperature are low,
3566:
Fermented Fruits and Vegetables: A Global Perspective
1708:. Pickled fish is commonly seen, as in Scotland, and
1684:
Sweet pickles made with fruit are more common in the
641:
made from carrots and radishes are commonly added to
185:
around 2400 BCE. There is archaeological evidence of
2035:. Some common fungi can facilitate the formation of
295:
South Asia has a large variety of pickles (known as
5995:
5930:
5887:
5839:
5799:
5764:
5684:
5677:
5428:
5353:
5249:
5071:
4951:
4838:
4760:
4639:
4563:
4480:
4130:
4064:
4023:
3967:
3942:
3886:
3879:
3844:
3788:
3747:
3740:
3700:
3669:
3643:
3636:
2413:Rhee, MS; Lee, SY; Dougherty, RH; Kang, DH (2003).
696:, which has strong social and cultural importance.
181:Pickling with vinegar likely originated in ancient
2017:of research on pickles as increasing the risks of
1977:or undergo canning to achieve long-term storage.
1718:are common in many regions of the United States.
1423:, cabbage, tomato, eggplant (aubergine), carrot,
1238:. Garden produce is commonly pickled using salt,
967:, cucumbers, eggplants, cabbage, green tomatoes,
335:, which are mainly made from varieties of mango,
2264: – Process for preserving foods for storage
668:
656:
650:
642:
636:
628:
596:
590:
584:
578:
572:
557:
551:
27:Procedure of preserving food in brine or vinegar
3134:
3132:
3130:
2967:"Aerobic vs Anaerobic Fermentation Controversy"
2000:listed traditional Asian pickled vegetables as
1930:In commercial pickling, a preservative such as
1537:. Other popular pickles in the UK are pickled
34:. For the treatment of metallic surfaces, see
4738:
4458:
4247:
3604:
2746:"A Brief History Of The Humble Indian Pickle"
2671:"A Brief History Of The Humble Indian Pickle"
1992:Possible health hazards of pickled vegetables
8:
2948:"3 Key Items for Keeping Your Ferments Safe"
2845:Encyclopedia of Contemporary Russian Culture
1958:, which evolved from the practice of using
1756:are popular, as are deep-fried pickles and
1529:are typically eaten as an accompaniment to
1324:. Unsourced material may be challenged and
444:. Unsourced material may be challenged and
5681:
4745:
4731:
4723:
4465:
4451:
4443:
4254:
4240:
4232:
3883:
3744:
3640:
3611:
3597:
3589:
2730:: CS1 maint: location missing publisher (
2372:: CS1 maint: location missing publisher (
2054:have been shown to cause liver and kidney
1790:Mexico, Central America, and South America
1447:. A mixture of spices flavor the pickles.
98:foods for months, or in some cases years.
3539:
3482:
3441:
3431:
3342:
3332:
3221:
3164:
2528:"The Juicy 4,000-Year History of Pickles"
2446:
1884:Learn how and when to remove this message
1748:. In the Southern United States, pickled
1641:Learn how and when to remove this message
1462:stuffed with diced carrots, cauliflower,
1344:Learn how and when to remove this message
464:Learn how and when to remove this message
2549:"History in a Jar: The Story of Pickles"
2468:
2466:
698:
2301:
2137:
2100:The English and Australian Cookery Book
2829:"Sweet & Spicy Pickled Vegetables"
2723:
2365:
1029:usually includes some kind of pickles
993:, meaning that it contains no meat or
2803:Flavor and Fortune (Fall 2003 Volume)
2499:Trivedi-Grenier, Leena (2019-07-26).
7:
4202:
2577:
2575:
2573:
2494:
2492:
2333:
2331:
1866:adding citations to reliable sources
1623:adding citations to reliable sources
1431:, baby watermelon, baby cantaloupe,
1322:adding citations to reliable sources
1178:, can also be preserved in salt and
706:is a very common side dish in Korea.
692:, tea leaves are pickled to produce
442:adding citations to reliable sources
161:dominates, which produces primarily
4218:
2478:. New York: Scribner, pp. 291–296.
1954:. Another common crisping agent is
1458:, are made out of carrots, celery,
1107:Pickled tomatoes are common in the
997:so it can be consumed with either.
3020:Fabricant, Florence (5 May 1993).
2748:. theculturetrip.com. 20 July 2016
865:consisting of pickled vegetables.
25:
2799:"Chinese and other Asian Pickles"
1200:and vegetables, including plums,
6114:
6113:
6102:
4829:
4823:
4426:
4425:
4414:
4217:
4209:
4201:
4194:
4193:
4184:
4174:
2767:Doctor, Vikram (4 August 2019).
2526:Pruitt, Sarah (August 7, 2019).
2228:
2209:
2197:
2182:
2168:
2154:
2140:
1842:
1599:
1533:and cold meats, sandwiches or a
1294:
414:
343:, gongura (a sour leafy shrub),
4010:Indirect grilling/Plank cooking
3047:US Food and Drug Administration
2946:Howe, Holly (8 November 2018).
2848:. Routledge. pp. 514–515.
2696:Sivanathan, Prakash K. (2017).
2585:Pickles : A Global History
2547:Avey, Tori (3 September 2014).
2439:10.1128/aem.69.5.2959-2963.2003
2387:Elkus, Grace (3 January 2023).
2312:. 13 March 2008. Archived from
2256:Fermentation in food processing
1853:needs additional citations for
1610:needs additional citations for
1204:and mushrooms are also common.
571:, vegetable pickles are called
354:, pickles are known locally as
64:or extending the shelf life of
3484:10.1016/j.foodcont.2018.03.005
2880:Zeldes, Leah A. (2009-12-02).
2067:has linked salted vegetables (
1915:buildup. Mold or (white) kahm
205:. From Spain it spread to the
1:
5772:Countries by meat consumption
3433:10.3390/microorganisms5030037
2699:Sri Lanka : the cookbook
2582:Davison, Jan (May 15, 2018).
1686:cuisine of the American South
849:is usually made from pickled
6059:Non-vegetarian food in India
5777:Countries by meat production
2869:Good Housekeeping, July 1907
2341:The Oxford companion to food
2082:) to a fourfold increase in
1952:Food and Drug Administration
385:, a date and shallot pickle
129:are produced by salting the
5782:Food and drink prohibitions
4432:Category: Food preservation
3852:Bain-marie (Double boiling)
3043:"Food Additive Status List"
2965:Katz, Sandor (8 May 2012).
751:Tianjin preserved vegetable
287:cultural influence zone of
6187:
4821:
4138:List of cooking appliances
3630:List of cooking techniques
2251:Curing (food preservation)
2094:by fermentation products.
1742:Pennsylvania Dutch Country
1387:, mixed pickles, known as
1360:pickled vegetable dish is
1083:(Vecsési savanyú káposzta)
1006:Central and Eastern Europe
963:, peppers, carrots, green
872:
737:(Chinese cabbage, notably
714:
403:
272:
165:. Many pickles start with
102:herbs and spices, such as
29:
6097:
5824:Psychology of eating meat
5368:Black soldier fly maggots
4409:
4269:
4171:
3627:
3334:10.1186/s40880-016-0174-3
3321:Chinese Journal of Cancer
3259:10.1080/01635588609513877
3145:British Journal of Cancer
2933:Pickles: A Global History
2064:Chinese Journal of Cancer
2010:British Journal of Cancer
1998:World Health Organization
1521:, and condiments such as
1274:, especially cucumber or
959:) are commonly made from
886:, traditional pickles in
577:("salted vegetables") or
152:Leuconostoc mesenteroides
5897:Beef hormone controversy
2310:"Pickle Bill Fact Sheet"
2013:released an online 2009
784:(pickled foods) include
4143:List of cooking vessels
3713:Grilling (charbroiling)
3294:10.1093/carcin/10.3.617
3194:Epidemiology and Health
3115:monographs.iarc.who.int
3031:(subscription required)
2506:San Francisco Chronicle
2338:Davidson, Alan (2014).
1817:, pickling is known as
158:Lactobacillus plantarum
5922:Water holding capacity
3718:Roasting (traditional)
3157:10.1038/sj.bjc.6605372
2998:. 2015. Archived from
2472:McGee, Harold (2004).
2419:Appl Environ Microbiol
1904:
1802:, particularly of the
1702:Southern United States
1661:
1112:
1100:
1056:and leavened cucumber
1018:
912:
898:
707:
669:
657:
651:
643:
637:
629:
597:
591:
585:
579:
573:
564:
558:
552:
378:
327:, pacchadi(పచ్చడి) or
292:
229:produced by bacteria.
54:
5907:Feed conversion ratio
5809:Ethics of eating meat
3206:10.4178/epih.e2020004
2268:List of pickled foods
2069:pickled mustard green
1899:
1772:Pickles were part of
1656:
1106:
1091:
1013:
904:
882:
873:Further information:
773:, among many others.
715:Further information:
702:
583:("sour vegetables").
550:
404:Further information:
376:
282:
273:Further information:
189:being pickled in the
173:with higher acidity.
49:(front) and a jar of
44:
6166:Culinary terminology
5960:Environmental impact
3247:Nutrition and Cancer
3073:Penn State Extension
1862:improve this article
1722:is available in the
1619:improve this article
1318:improve this section
1085:is the most famous.
681:provinces made from
438:improve this section
307:(लोणचं) in Marathi,
135:lactic acid bacteria
4564:Chemical/biological
4344:Modified atmosphere
3524:2015NatSR...514907Z
2996:Cultures For Health
2431:2003ApEnM..69.2959R
2037:N-nitroso compounds
1903:vessel for pickling
1901:Bát Tràng porcelain
1815:Mesoamerican region
1507:fish and chip shops
1244:blackcurrant leaves
1096:pickled flowers of
524:, unripe tomatoes,
275:South Asian pickles
6156:Cooking techniques
6084:Warmed-over flavor
5852:Semi-vegetarianism
4015:Stir frying (chao)
3512:Scientific Reports
3139:Islami, F (2009).
3087:"All Pickle Types"
3026:The New York Times
2952:MakeSauerkraut.com
2779:on 12 October 2019
2773:The Economic Times
2677:. 28 November 2016
2651:www.etymonline.com
2204:Pickled vegetables
2092:Epstein–Barr virus
2084:nasopharynx cancer
1905:
1778:Sarah Josepha Hale
1758:pickled pig's feet
1662:
1501:are often sold in
1454:, pickles, called
1427:, beetroot, green
1409:are also popular.
1130:, green tomatoes (
1122:) are made out of
1113:
1109:post-Soviet states
1101:
1038:(savanyú káposzta)
1019:
989:and is considered
935:, pickles (called
913:
899:
708:
673:is a specialty of
569:Vietnamese cuisine
565:
379:
293:
60:is the process of
55:
6171:Thanksgiving food
6151:Food preservation
6128:
6127:
5795:
5794:
4720:
4719:
4440:
4439:
4319:Hurdle technology
4279:Burying in ground
4263:Food preservation
4229:
4228:
4158:Food preservation
4082:Burying in ground
3975:Carryover cooking
3963:
3962:
3875:
3874:
3736:
3735:
3682:Roasting (modern)
3532:10.1038/srep14907
3369:. 16 January 2017
3002:on 28 August 2016
2971:Wild Fermentation
2935:. Reaktion Books.
2855:978-0-415-32094-8
2709:978-1-78101-213-0
2599:978-1-78023-959-0
2351:978-0-19-967733-7
2290:Smoking (cooking)
2176:Pickled mushrooms
2148:Pickled cucumbers
2019:esophageal cancer
1894:
1893:
1886:
1826:and restaurants.
1674:pickled cucumbers
1651:
1650:
1643:
1535:ploughman's lunch
1421:Armenian cucumber
1354:
1353:
1346:
1079:('Újházy fröccs')
1058:(kovászos uborka)
1042:pickled cucumbers
474:
473:
466:
364:Hyderabadi pickle
259:In world cuisines
250:Middle Low German
47:pickled cucumbers
16:(Redirected from
6178:
6141:Food preparation
6117:
6116:
6107:
6106:
6079:Roadkill cuisine
5874:Meat alternative
5869:Plant-based diet
5787:Meat substitutes
5682:
4833:
4827:
4747:
4740:
4733:
4724:
4474:Food preparation
4467:
4460:
4453:
4444:
4429:
4428:
4419:
4418:
4256:
4249:
4242:
4233:
4221:
4220:
4213:
4205:
4204:
4197:
4196:
4191:Drink portal
4189:
4188:
4187:
4179:
4178:
4153:Food preparation
4041:Pressure cooking
3884:
3745:
3641:
3613:
3606:
3599:
3590:
3554:
3553:
3543:
3503:
3497:
3496:
3486:
3462:
3456:
3455:
3445:
3435:
3411:
3405:
3404:
3402:
3400:
3395:on 23 April 2017
3391:. Archived from
3385:
3379:
3378:
3376:
3374:
3363:
3357:
3356:
3346:
3336:
3312:
3306:
3305:
3277:
3271:
3270:
3242:
3236:
3235:
3225:
3185:
3179:
3178:
3168:
3151:(9): 1641–1647.
3136:
3125:
3124:
3122:
3121:
3107:
3101:
3100:
3098:
3097:
3083:
3077:
3076:
3069:"Crispy Pickles"
3065:
3059:
3058:
3056:
3054:
3049:. 25 August 2022
3039:
3033:
3032:
3029:
3017:
3011:
3010:
3008:
3007:
2988:
2982:
2981:
2979:
2978:
2962:
2956:
2955:
2943:
2937:
2936:
2928:
2922:
2921:
2919:
2917:
2907:
2901:
2900:
2898:
2897:
2877:
2871:
2866:
2860:
2859:
2839:
2833:
2832:
2825:
2819:
2818:
2816:
2814:
2809:on 13 March 2013
2794:
2788:
2787:
2785:
2784:
2775:. Archived from
2764:
2758:
2757:
2755:
2753:
2742:
2736:
2735:
2729:
2721:
2693:
2687:
2686:
2684:
2682:
2667:
2661:
2660:
2658:
2657:
2643:
2637:
2636:
2634:
2632:
2618:
2612:
2611:
2579:
2568:
2567:
2565:
2563:
2544:
2538:
2537:
2523:
2517:
2516:
2514:
2513:
2496:
2487:
2470:
2461:
2460:
2450:
2410:
2404:
2403:
2401:
2399:
2384:
2378:
2377:
2371:
2363:
2335:
2326:
2325:
2323:
2321:
2316:on 13 March 2008
2306:
2238:
2233:
2232:
2213:
2201:
2186:
2172:
2158:
2144:
2077:
2061:A 2017 study in
1956:calcium chloride
1889:
1882:
1878:
1875:
1869:
1846:
1838:
1646:
1639:
1635:
1632:
1626:
1603:
1595:
1415:pickles, called
1349:
1342:
1338:
1335:
1329:
1298:
1290:
1025:, the main meal
949:Turkish language
888:Southeast Europe
672:
662:
654:
648:
640:
634:
602:
594:
588:
582:
576:
563:
555:
487:pickles, called
469:
462:
458:
455:
449:
418:
410:
169:, and change to
79:or immersion in
36:Pickling (metal)
32:pickled cucumber
21:
6186:
6185:
6181:
6180:
6179:
6177:
6176:
6175:
6131:
6130:
6129:
6124:
6109:Food portal
6101:
6093:
6015:Case-ready meat
5997:
5991:
5965:Factory farming
5926:
5883:
5835:
5801:
5791:
5760:
5673:
5430:
5424:
5349:
5254:
5245:
5067:
4947:
4918:Lamb and mutton
4834:
4828:
4819:
4756:
4751:
4721:
4716:
4635:
4559:
4538:Crinkle-cutting
4476:
4471:
4441:
4436:
4421:Food portal
4413:
4405:
4274:Biopreservation
4265:
4260:
4230:
4225:
4185:
4183:
4181:Food portal
4173:
4167:
4148:Outdoor cooking
4126:
4060:
4056:Thermal cooking
4046:Pressure frying
4019:
3959:
3938:
3871:
3862:Double steaming
3840:
3784:
3732:
3696:
3665:
3656:Hot salt frying
3632:
3623:
3617:
3562:
3557:
3505:
3504:
3500:
3464:
3463:
3459:
3413:
3412:
3408:
3398:
3396:
3387:
3386:
3382:
3372:
3370:
3365:
3364:
3360:
3314:
3313:
3309:
3279:
3278:
3274:
3244:
3243:
3239:
3187:
3186:
3182:
3138:
3137:
3128:
3119:
3117:
3109:
3108:
3104:
3095:
3093:
3085:
3084:
3080:
3067:
3066:
3062:
3052:
3050:
3041:
3040:
3036:
3030:
3019:
3018:
3014:
3005:
3003:
2990:
2989:
2985:
2976:
2974:
2964:
2963:
2959:
2945:
2944:
2940:
2930:
2929:
2925:
2915:
2913:
2909:
2908:
2904:
2895:
2893:
2879:
2878:
2874:
2867:
2863:
2856:
2841:
2840:
2836:
2827:
2826:
2822:
2812:
2810:
2797:Chou, Lillian.
2796:
2795:
2791:
2782:
2780:
2766:
2765:
2761:
2751:
2749:
2744:
2743:
2739:
2722:
2710:
2695:
2694:
2690:
2680:
2678:
2669:
2668:
2664:
2655:
2653:
2645:
2644:
2640:
2630:
2628:
2620:
2619:
2615:
2600:
2581:
2580:
2571:
2561:
2559:
2546:
2545:
2541:
2525:
2524:
2520:
2511:
2509:
2498:
2497:
2490:
2471:
2464:
2412:
2411:
2407:
2397:
2395:
2386:
2385:
2381:
2364:
2352:
2337:
2336:
2329:
2319:
2317:
2308:
2307:
2303:
2299:
2294:
2234:
2227:
2224:
2217:
2214:
2205:
2202:
2193:
2187:
2178:
2173:
2164:
2162:Pickled herring
2159:
2150:
2145:
2136:
2109:
2080:Chinese cuisine
2071:
1994:
1932:sodium benzoate
1890:
1879:
1873:
1870:
1859:
1847:
1836:
1792:
1770:
1754:watermelon rind
1720:Pickled herring
1647:
1636:
1630:
1627:
1616:
1604:
1593:
1579:are popular in
1569:Pickled herring
1523:Branston Pickle
1487:
1485:Northern Europe
1381:North Macedonia
1350:
1339:
1333:
1330:
1315:
1299:
1288:
1286:Southern Europe
1208:North Caucasian
1008:
1003:
877:
871:
836:Chinese cabbage
719:
717:Chinese pickles
713:
470:
459:
453:
450:
435:
419:
408:
402:
329:ooragaya(ఊరగాయ)
277:
271:
266:
261:
235:
179:
39:
28:
23:
22:
15:
12:
11:
5:
6184:
6182:
6174:
6173:
6168:
6163:
6158:
6153:
6148:
6143:
6133:
6132:
6126:
6125:
6123:
6122:
6120:Category: Meat
6111:
6098:
6095:
6094:
6092:
6091:
6086:
6081:
6076:
6071:
6066:
6061:
6056:
6051:
6046:
6045:
6044:
6034:
6029:
6024:
6023:
6022:
6012:
6007:
6001:
5999:
5993:
5992:
5990:
5989:
5988:
5987:
5985:Slaughterhouse
5977:
5972:
5967:
5962:
5957:
5952:
5947:
5942:
5936:
5934:
5928:
5927:
5925:
5924:
5919:
5914:
5909:
5904:
5899:
5893:
5891:
5885:
5884:
5882:
5881:
5876:
5871:
5866:
5865:
5864:
5862:Pollotarianism
5859:
5857:Pescetarianism
5849:
5843:
5841:
5837:
5836:
5834:
5833:
5832:
5831:
5821:
5816:
5811:
5805:
5803:
5797:
5796:
5793:
5792:
5790:
5789:
5784:
5779:
5774:
5768:
5766:
5762:
5761:
5759:
5758:
5753:
5748:
5743:
5738:
5733:
5728:
5727:
5726:
5716:
5711:
5706:
5701:
5696:
5690:
5688:
5679:
5675:
5674:
5672:
5671:
5666:
5661:
5656:
5651:
5646:
5641:
5636:
5631:
5626:
5621:
5616:
5611:
5606:
5601:
5596:
5591:
5586:
5581:
5576:
5571:
5566:
5561:
5556:
5551:
5546:
5541:
5536:
5535:
5534:
5529:
5519:
5510:
5505:
5500:
5495:
5490:
5485:
5480:
5475:
5470:
5465:
5460:
5455:
5450:
5445:
5440:
5434:
5432:
5426:
5425:
5423:
5422:
5417:
5412:
5407:
5402:
5397:
5387:
5386:
5385:
5375:
5370:
5365:
5359:
5357:
5351:
5350:
5348:
5347:
5342:
5337:
5332:
5327:
5322:
5317:
5312:
5307:
5302:
5297:
5292:
5287:
5282:
5277:
5272:
5267:
5261:
5259:
5247:
5246:
5244:
5243:
5238:
5233:
5228:
5223:
5218:
5213:
5208:
5203:
5198:
5193:
5188:
5183:
5178:
5173:
5168:
5163:
5158:
5153:
5148:
5143:
5138:
5133:
5128:
5123:
5118:
5113:
5108:
5103:
5098:
5093:
5088:
5083:
5077:
5075:
5069:
5068:
5066:
5065:
5064:
5063:
5053:
5048:
5043:
5038:
5033:
5028:
5023:
5018:
5013:
5008:
5003:
4998:
4993:
4988:
4983:
4978:
4973:
4968:
4963:
4957:
4955:
4949:
4948:
4946:
4945:
4940:
4935:
4930:
4925:
4920:
4915:
4910:
4905:
4900:
4895:
4890:
4885:
4880:
4875:
4870:
4865:
4860:
4855:
4850:
4844:
4842:
4836:
4835:
4822:
4820:
4818:
4817:
4812:
4807:
4802:
4797:
4792:
4787:
4782:
4777:
4772:
4766:
4764:
4758:
4757:
4752:
4750:
4749:
4742:
4735:
4727:
4718:
4717:
4715:
4714:
4709:
4704:
4699:
4694:
4689:
4684:
4679:
4674:
4672:Flash freezing
4669:
4664:
4659:
4654:
4649:
4643:
4641:
4637:
4636:
4634:
4633:
4628:
4623:
4618:
4613:
4608:
4603:
4598:
4593:
4588:
4583:
4578:
4573:
4567:
4565:
4561:
4560:
4558:
4557:
4556:
4555:
4550:
4545:
4540:
4535:
4530:
4525:
4520:
4510:
4505:
4500:
4495:
4490:
4484:
4482:
4478:
4477:
4472:
4470:
4469:
4462:
4455:
4447:
4438:
4437:
4435:
4434:
4423:
4410:
4407:
4406:
4404:
4403:
4401:Vacuum packing
4398:
4396:Tyndallization
4393:
4388:
4383:
4378:
4373:
4372:
4371:
4366:
4356:
4351:
4346:
4341:
4336:
4331:
4326:
4321:
4316:
4311:
4306:
4301:
4296:
4291:
4286:
4281:
4276:
4270:
4267:
4266:
4261:
4259:
4258:
4251:
4244:
4236:
4227:
4226:
4172:
4169:
4168:
4166:
4165:
4160:
4155:
4150:
4145:
4140:
4134:
4132:
4128:
4127:
4125:
4124:
4119:
4114:
4109:
4104:
4099:
4094:
4089:
4084:
4079:
4074:
4068:
4066:
4062:
4061:
4059:
4058:
4053:
4048:
4043:
4038:
4033:
4027:
4025:
4021:
4020:
4018:
4017:
4012:
4007:
4002:
3997:
3992:
3990:Caramelization
3987:
3982:
3977:
3971:
3969:
3965:
3964:
3961:
3960:
3958:
3957:
3952:
3946:
3944:
3940:
3939:
3937:
3936:
3931:
3926:
3924:Shallow frying
3921:
3916:
3911:
3906:
3901:
3896:
3890:
3888:
3881:
3877:
3876:
3873:
3872:
3870:
3869:
3864:
3859:
3854:
3848:
3846:
3842:
3841:
3839:
3838:
3833:
3828:
3823:
3818:
3813:
3808:
3803:
3798:
3792:
3790:
3786:
3785:
3783:
3782:
3777:
3772:
3767:
3762:
3757:
3751:
3749:
3742:
3738:
3737:
3734:
3733:
3731:
3730:
3725:
3720:
3715:
3710:
3704:
3702:
3698:
3697:
3695:
3694:
3689:
3684:
3679:
3673:
3671:
3667:
3666:
3664:
3663:
3658:
3653:
3647:
3645:
3638:
3634:
3633:
3628:
3625:
3624:
3618:
3616:
3615:
3608:
3601:
3593:
3587:
3586:
3577:
3572:
3561:
3560:External links
3558:
3556:
3555:
3498:
3457:
3420:Microorganisms
3406:
3380:
3358:
3307:
3288:(3): 617–620.
3282:Carcinogenesis
3272:
3237:
3180:
3126:
3102:
3078:
3060:
3034:
3012:
2983:
2957:
2938:
2931:Davison, Jan.
2923:
2902:
2886:Dining Chicago
2872:
2861:
2854:
2834:
2820:
2789:
2759:
2737:
2708:
2688:
2662:
2638:
2613:
2598:
2590:Reaktion Books
2588:. London, UK:
2569:
2539:
2518:
2488:
2462:
2425:(5): 2959–63.
2405:
2379:
2350:
2327:
2300:
2298:
2295:
2293:
2292:
2287:
2281:
2276:
2270:
2265:
2259:
2253:
2248:
2241:
2240:
2239:
2223:
2220:
2219:
2218:
2215:
2208:
2206:
2203:
2196:
2194:
2188:
2181:
2179:
2174:
2167:
2165:
2160:
2153:
2151:
2146:
2139:
2135:
2132:
2131:
2130:
2120:
2108:
2107:Risk reduction
2105:
2045:Linzhou, Henan
2026:stomach cancer
1993:
1990:
1913:carbon dioxide
1892:
1891:
1850:
1848:
1841:
1835:
1832:
1791:
1788:
1769:
1766:
1690:Concord grapes
1649:
1648:
1607:
1605:
1598:
1592:
1589:
1495:pickled onions
1486:
1483:
1352:
1351:
1302:
1300:
1293:
1287:
1284:
1198:pickled fruits
1007:
1004:
1002:
999:
933:South Caucasus
925:Arab countries
908:sauerkraut in
896:South Caucasus
870:
867:
712:
709:
518:white radishes
472:
471:
422:
420:
413:
401:
400:Southeast Asia
398:
270:
267:
265:
262:
260:
257:
239:Middle English
234:
231:
178:
175:
51:pickled onions
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
6183:
6172:
6169:
6167:
6164:
6162:
6161:World cuisine
6159:
6157:
6154:
6152:
6149:
6147:
6144:
6142:
6139:
6138:
6136:
6121:
6112:
6110:
6105:
6100:
6099:
6096:
6090:
6087:
6085:
6082:
6080:
6077:
6075:
6072:
6070:
6067:
6065:
6062:
6060:
6057:
6055:
6052:
6050:
6047:
6043:
6040:
6039:
6038:
6035:
6033:
6030:
6028:
6027:Cultured meat
6025:
6021:
6018:
6017:
6016:
6013:
6011:
6008:
6006:
6003:
6002:
6000:
5994:
5986:
5983:
5982:
5981:
5978:
5976:
5973:
5971:
5968:
5966:
5963:
5961:
5958:
5956:
5953:
5951:
5948:
5946:
5943:
5941:
5938:
5937:
5935:
5933:
5932:Meat industry
5929:
5923:
5920:
5918:
5915:
5913:
5910:
5908:
5905:
5903:
5900:
5898:
5895:
5894:
5892:
5890:
5886:
5880:
5877:
5875:
5872:
5870:
5867:
5863:
5860:
5858:
5855:
5854:
5853:
5850:
5848:
5847:Vegetarianism
5845:
5844:
5842:
5838:
5830:
5827:
5826:
5825:
5822:
5820:
5819:Animal rights
5817:
5815:
5812:
5810:
5807:
5806:
5804:
5798:
5788:
5785:
5783:
5780:
5778:
5775:
5773:
5770:
5769:
5767:
5763:
5757:
5754:
5752:
5749:
5747:
5744:
5742:
5739:
5737:
5734:
5732:
5729:
5725:
5722:
5721:
5720:
5717:
5715:
5712:
5710:
5707:
5705:
5702:
5700:
5697:
5695:
5692:
5691:
5689:
5687:
5683:
5680:
5678:List articles
5676:
5670:
5667:
5665:
5662:
5660:
5657:
5655:
5652:
5650:
5647:
5645:
5642:
5640:
5637:
5635:
5632:
5630:
5627:
5625:
5622:
5620:
5617:
5615:
5612:
5610:
5607:
5605:
5602:
5600:
5597:
5595:
5592:
5590:
5587:
5585:
5582:
5580:
5579:Luncheon meat
5577:
5575:
5572:
5570:
5567:
5565:
5562:
5560:
5557:
5555:
5552:
5550:
5547:
5545:
5542:
5540:
5537:
5533:
5530:
5528:
5525:
5524:
5523:
5520:
5518:
5514:
5511:
5509:
5506:
5504:
5501:
5499:
5496:
5494:
5491:
5489:
5486:
5484:
5481:
5479:
5476:
5474:
5471:
5469:
5466:
5464:
5461:
5459:
5456:
5454:
5451:
5449:
5446:
5444:
5441:
5439:
5436:
5435:
5433:
5427:
5421:
5418:
5416:
5413:
5411:
5408:
5406:
5403:
5401:
5398:
5395:
5391:
5388:
5384:
5381:
5380:
5379:
5376:
5374:
5371:
5369:
5366:
5364:
5361:
5360:
5358:
5356:
5352:
5346:
5343:
5341:
5338:
5336:
5333:
5331:
5328:
5326:
5323:
5321:
5318:
5316:
5313:
5311:
5308:
5306:
5303:
5301:
5298:
5296:
5293:
5291:
5288:
5286:
5283:
5281:
5278:
5276:
5273:
5271:
5268:
5266:
5263:
5262:
5260:
5258:
5252:
5248:
5242:
5239:
5237:
5234:
5232:
5229:
5227:
5224:
5222:
5219:
5217:
5214:
5212:
5209:
5207:
5204:
5202:
5199:
5197:
5194:
5192:
5189:
5187:
5184:
5182:
5179:
5177:
5176:Pacific saury
5174:
5172:
5171:Orange roughy
5169:
5167:
5164:
5162:
5159:
5157:
5154:
5152:
5149:
5147:
5144:
5142:
5139:
5137:
5134:
5132:
5129:
5127:
5124:
5122:
5119:
5117:
5114:
5112:
5109:
5107:
5104:
5102:
5099:
5097:
5094:
5092:
5089:
5087:
5084:
5082:
5079:
5078:
5076:
5074:
5070:
5062:
5059:
5058:
5057:
5054:
5052:
5049:
5047:
5044:
5042:
5039:
5037:
5034:
5032:
5029:
5027:
5024:
5022:
5019:
5017:
5014:
5012:
5009:
5007:
5004:
5002:
4999:
4997:
4994:
4992:
4989:
4987:
4984:
4982:
4979:
4977:
4974:
4972:
4969:
4967:
4964:
4962:
4959:
4958:
4956:
4954:
4950:
4944:
4941:
4939:
4936:
4934:
4931:
4929:
4926:
4924:
4921:
4919:
4916:
4914:
4911:
4909:
4906:
4904:
4901:
4899:
4896:
4894:
4891:
4889:
4886:
4884:
4881:
4879:
4876:
4874:
4871:
4869:
4866:
4864:
4861:
4859:
4856:
4854:
4851:
4849:
4846:
4845:
4843:
4841:
4837:
4832:
4826:
4816:
4813:
4811:
4808:
4806:
4803:
4801:
4798:
4796:
4793:
4791:
4788:
4786:
4783:
4781:
4778:
4776:
4773:
4771:
4768:
4767:
4765:
4763:
4759:
4755:
4748:
4743:
4741:
4736:
4734:
4729:
4728:
4725:
4713:
4710:
4708:
4705:
4703:
4700:
4698:
4695:
4693:
4690:
4688:
4685:
4683:
4680:
4678:
4675:
4673:
4670:
4668:
4665:
4663:
4660:
4658:
4655:
4653:
4650:
4648:
4645:
4644:
4642:
4638:
4632:
4629:
4627:
4624:
4622:
4619:
4617:
4614:
4612:
4609:
4607:
4604:
4602:
4599:
4597:
4594:
4592:
4589:
4587:
4584:
4582:
4579:
4577:
4574:
4572:
4569:
4568:
4566:
4562:
4554:
4551:
4549:
4546:
4544:
4541:
4539:
4536:
4534:
4531:
4529:
4526:
4524:
4521:
4519:
4518:Accordion cut
4516:
4515:
4514:
4511:
4509:
4506:
4504:
4501:
4499:
4496:
4494:
4491:
4489:
4486:
4485:
4483:
4479:
4475:
4468:
4463:
4461:
4456:
4454:
4449:
4448:
4445:
4433:
4424:
4422:
4417:
4412:
4411:
4408:
4402:
4399:
4397:
4394:
4392:
4389:
4387:
4384:
4382:
4379:
4377:
4374:
4370:
4367:
4365:
4362:
4361:
4360:
4357:
4355:
4352:
4350:
4349:Pascalization
4347:
4345:
4342:
4340:
4337:
4335:
4332:
4330:
4327:
4325:
4322:
4320:
4317:
4315:
4312:
4310:
4309:Freeze-drying
4307:
4305:
4302:
4300:
4297:
4295:
4292:
4290:
4287:
4285:
4282:
4280:
4277:
4275:
4272:
4271:
4268:
4264:
4257:
4252:
4250:
4245:
4243:
4238:
4237:
4234:
4224:
4216:
4212:
4208:
4200:
4192:
4182:
4177:
4170:
4164:
4161:
4159:
4156:
4154:
4151:
4149:
4146:
4144:
4141:
4139:
4136:
4135:
4133:
4129:
4123:
4120:
4118:
4115:
4113:
4110:
4108:
4105:
4103:
4100:
4098:
4095:
4093:
4090:
4088:
4085:
4083:
4080:
4078:
4075:
4073:
4070:
4069:
4067:
4063:
4057:
4054:
4052:
4049:
4047:
4044:
4042:
4039:
4037:
4034:
4032:
4029:
4028:
4026:
4022:
4016:
4013:
4011:
4008:
4006:
4003:
4001:
3998:
3996:
3993:
3991:
3988:
3986:
3983:
3981:
3978:
3976:
3973:
3972:
3970:
3966:
3956:
3953:
3951:
3950:Gentle frying
3948:
3947:
3945:
3941:
3935:
3932:
3930:
3927:
3925:
3922:
3920:
3917:
3915:
3912:
3910:
3907:
3905:
3902:
3900:
3897:
3895:
3892:
3891:
3889:
3885:
3882:
3878:
3868:
3865:
3863:
3860:
3858:
3855:
3853:
3850:
3849:
3847:
3845:Indirect heat
3843:
3837:
3834:
3832:
3829:
3827:
3824:
3822:
3819:
3817:
3814:
3812:
3809:
3807:
3804:
3802:
3799:
3797:
3794:
3793:
3791:
3787:
3781:
3778:
3776:
3773:
3771:
3768:
3766:
3763:
3761:
3758:
3756:
3753:
3752:
3750:
3746:
3743:
3739:
3729:
3726:
3724:
3721:
3719:
3716:
3714:
3711:
3709:
3706:
3705:
3703:
3699:
3693:
3690:
3688:
3685:
3683:
3680:
3678:
3675:
3674:
3672:
3668:
3662:
3659:
3657:
3654:
3652:
3649:
3648:
3646:
3642:
3639:
3635:
3631:
3626:
3621:
3614:
3609:
3607:
3602:
3600:
3595:
3594:
3591:
3585:
3581:
3578:
3576:
3573:
3571:
3567:
3564:
3563:
3559:
3551:
3547:
3542:
3537:
3533:
3529:
3525:
3521:
3517:
3513:
3509:
3502:
3499:
3494:
3490:
3485:
3480:
3476:
3472:
3468:
3461:
3458:
3453:
3449:
3444:
3439:
3434:
3429:
3425:
3421:
3417:
3410:
3407:
3394:
3390:
3384:
3381:
3368:
3362:
3359:
3354:
3350:
3345:
3340:
3335:
3330:
3326:
3322:
3318:
3311:
3308:
3303:
3299:
3295:
3291:
3287:
3283:
3276:
3273:
3268:
3264:
3260:
3256:
3252:
3248:
3241:
3238:
3233:
3229:
3224:
3219:
3215:
3211:
3207:
3203:
3199:
3195:
3191:
3184:
3181:
3176:
3172:
3167:
3162:
3158:
3154:
3150:
3146:
3142:
3135:
3133:
3131:
3127:
3116:
3112:
3106:
3103:
3092:
3091:thenibble.com
3088:
3082:
3079:
3074:
3070:
3064:
3061:
3048:
3044:
3038:
3035:
3027:
3023:
3016:
3013:
3001:
2997:
2993:
2987:
2984:
2972:
2968:
2961:
2958:
2953:
2949:
2942:
2939:
2934:
2927:
2924:
2912:
2906:
2903:
2892:on 2020-01-06
2891:
2887:
2883:
2876:
2873:
2870:
2865:
2862:
2857:
2851:
2847:
2846:
2838:
2835:
2831:. chabad.org.
2830:
2824:
2821:
2808:
2804:
2800:
2793:
2790:
2778:
2774:
2770:
2763:
2760:
2747:
2741:
2738:
2733:
2727:
2719:
2715:
2711:
2705:
2701:
2700:
2692:
2689:
2676:
2672:
2666:
2663:
2652:
2648:
2642:
2639:
2627:
2623:
2617:
2614:
2609:
2605:
2601:
2595:
2591:
2587:
2586:
2578:
2576:
2574:
2570:
2558:
2554:
2550:
2543:
2540:
2535:
2534:
2529:
2522:
2519:
2508:
2507:
2502:
2495:
2493:
2489:
2485:
2484:0-684-80001-2
2481:
2477:
2476:
2469:
2467:
2463:
2458:
2454:
2449:
2444:
2440:
2436:
2432:
2428:
2424:
2420:
2416:
2409:
2406:
2394:
2390:
2383:
2380:
2375:
2369:
2361:
2357:
2353:
2347:
2343:
2342:
2334:
2332:
2328:
2315:
2311:
2305:
2302:
2296:
2291:
2288:
2285:
2284:Pickling salt
2282:
2280:
2277:
2274:
2271:
2269:
2266:
2263:
2260:
2257:
2254:
2252:
2249:
2246:
2243:
2242:
2237:
2231:
2226:
2221:
2212:
2207:
2200:
2195:
2192:
2185:
2180:
2177:
2171:
2166:
2163:
2157:
2152:
2149:
2143:
2138:
2133:
2128:
2124:
2121:
2118:
2114:
2113:
2112:
2106:
2104:
2102:
2101:
2095:
2093:
2089:
2085:
2081:
2075:
2070:
2066:
2065:
2059:
2057:
2053:
2050:
2046:
2042:
2038:
2034:
2029:
2027:
2022:
2020:
2016:
2015:meta-analysis
2012:
2011:
2006:
2003:
1999:
1996:In 1993, the
1991:
1989:
1987:
1983:
1978:
1976:
1975:refrigeration
1972:
1967:
1965:
1964:firming agent
1961:
1960:pickling lime
1957:
1953:
1949:
1945:
1943:
1942:
1941:Lactobacillus
1937:
1933:
1928:
1924:
1920:
1918:
1914:
1910:
1902:
1898:
1888:
1885:
1877:
1867:
1863:
1857:
1856:
1851:This section
1849:
1845:
1840:
1839:
1833:
1831:
1827:
1825:
1820:
1816:
1811:
1809:
1805:
1801:
1800:chili peppers
1797:
1789:
1787:
1785:
1784:
1779:
1775:
1767:
1765:
1761:
1759:
1755:
1751:
1747:
1746:red beet eggs
1743:
1739:
1737:
1733:
1729:
1725:
1724:Upper Midwest
1721:
1717:
1713:
1711:
1707:
1704:, similar to
1703:
1699:
1693:
1692:and peaches.
1691:
1687:
1682:
1679:
1675:
1671:
1667:
1666:United States
1660:
1655:
1645:
1642:
1634:
1624:
1620:
1614:
1613:
1608:This section
1606:
1602:
1597:
1596:
1591:North America
1590:
1588:
1586:
1582:
1578:
1574:
1570:
1566:
1564:
1560:
1556:
1552:
1548:
1544:
1540:
1536:
1532:
1528:
1524:
1520:
1516:
1512:
1508:
1504:
1500:
1496:
1492:
1484:
1482:
1480:
1476:
1471:
1469:
1465:
1461:
1457:
1453:
1448:
1446:
1442:
1438:
1434:
1430:
1426:
1422:
1418:
1414:
1410:
1408:
1404:
1403:
1398:
1394:
1390:
1386:
1382:
1378:
1374:
1370:
1365:
1363:
1359:
1348:
1345:
1337:
1327:
1323:
1319:
1313:
1312:
1308:
1303:This section
1301:
1297:
1292:
1291:
1285:
1283:
1281:
1277:
1273:
1269:
1265:
1261:
1257:
1253:
1249:
1245:
1241:
1237:
1233:
1229:
1225:
1221:
1217:
1213:
1209:
1205:
1203:
1199:
1195:
1191:
1187:
1183:
1181:
1177:
1174:. Meat, like
1173:
1169:
1165:
1161:
1157:
1153:
1149:
1145:
1141:
1137:
1133:
1129:
1125:
1121:
1117:
1110:
1105:
1099:
1095:
1090:
1086:
1084:
1080:
1077:
1072:
1067:
1064:is a type of
1063:
1059:
1055:
1051:
1047:
1043:
1039:
1036:
1032:
1028:
1024:
1016:
1012:
1005:
1000:
998:
996:
992:
988:
984:
980:
976:
974:
970:
966:
962:
958:
954:
950:
946:
942:
938:
934:
930:
926:
922:
918:
911:
907:
903:
897:
893:
889:
885:
881:
876:
868:
866:
864:
860:
856:
852:
848:
844:
839:
837:
833:
829:
825:
824:
819:
818:
813:
809:
808:
803:
799:
798:
793:
789:
788:
783:
782:
778:
774:
772:
768:
767:
762:
758:
757:
752:
748:
747:
742:
741:
736:
735:
730:
726:
722:
718:
710:
705:
701:
697:
695:
691:
686:
684:
680:
676:
671:
666:
661:
660:
653:
647:
646:
639:
633:
632:
626:
622:
618:
614:
610:
606:
601:
600:
593:
587:
581:
575:
570:
562:
561:
554:
549:
545:
543:
539:
535:
534:Siling labuyo
531:
527:
523:
522:burong mangga
519:
515:
514:
509:
505:
501:
497:
492:
490:
486:
482:
478:
468:
465:
457:
447:
443:
439:
433:
432:
428:
423:This section
421:
417:
412:
411:
407:
399:
397:
395:
390:
388:
384:
375:
371:
369:
365:
361:
357:
353:
348:
346:
342:
338:
334:
330:
326:
322:
318:
314:
310:
306:
302:
298:
290:
289:Greater India
286:
281:
276:
268:
263:
258:
256:
254:
251:
247:
243:
240:
232:
230:
228:
223:
219:
215:
210:
208:
204:
200:
196:
192:
191:Tigris Valley
188:
184:
176:
174:
172:
171:Lactobacillus
168:
164:
160:
159:
154:
153:
147:
144:
140:
136:
132:
128:
125:
121:
117:
113:
109:
105:
101:
100:Antimicrobial
97:
93:
88:
86:
82:
78:
74:
71:
67:
63:
59:
52:
48:
43:
37:
33:
19:
6049:Mystery meat
6005:Arachnophagy
5945:Branch house
5912:Preservation
5889:Meat science
5840:Alternatives
5829:Meat paradox
5751:Smoked foods
5603:
5390:Grasshoppers
5335:Sea cucumber
5330:Shrimp/prawn
4600:
4528:Butterflying
4369:Potjevleesch
4353:
4304:Fermentation
4106:
4024:Device-based
3968:Mixed medium
3821:Slow cooking
3651:Dry roasting
3518:(1): 14907.
3515:
3511:
3501:
3474:
3471:Food Control
3470:
3460:
3423:
3419:
3409:
3397:. Retrieved
3393:the original
3383:
3371:. Retrieved
3361:
3324:
3320:
3310:
3285:
3281:
3275:
3253:(1): 63–69.
3250:
3246:
3240:
3200:: e2020004.
3197:
3193:
3183:
3148:
3144:
3118:. Retrieved
3114:
3105:
3094:. Retrieved
3090:
3081:
3072:
3063:
3051:. Retrieved
3046:
3037:
3025:
3015:
3004:. Retrieved
3000:the original
2995:
2986:
2975:. Retrieved
2970:
2960:
2951:
2941:
2932:
2926:
2914:. Retrieved
2905:
2894:. Retrieved
2890:the original
2885:
2875:
2868:
2864:
2844:
2837:
2823:
2811:. Retrieved
2807:the original
2802:
2792:
2781:. Retrieved
2777:the original
2772:
2762:
2750:. Retrieved
2740:
2698:
2691:
2679:. Retrieved
2675:Culture Trip
2674:
2665:
2654:. Retrieved
2650:
2641:
2629:. Retrieved
2625:
2616:
2584:
2560:. Retrieved
2552:
2542:
2531:
2521:
2510:. Retrieved
2504:
2473:
2422:
2418:
2408:
2396:. Retrieved
2392:
2382:
2340:
2318:. Retrieved
2314:the original
2304:
2279:Mixed pickle
2262:Home canning
2110:
2098:
2096:
2088:nitrosamines
2062:
2060:
2058:in rodents.
2030:
2023:
2008:
1995:
1979:
1968:
1946:
1939:
1929:
1925:
1921:
1906:
1880:
1871:
1860:Please help
1855:verification
1852:
1828:
1812:
1793:
1781:
1774:Thanksgiving
1771:
1768:Thanksgiving
1762:
1740:
1738:sandwiches.
1736:Italian beef
1716:Pickled eggs
1714:
1694:
1683:
1663:
1637:
1628:
1617:Please help
1612:verification
1609:
1567:
1499:pickled eggs
1488:
1472:
1455:
1449:
1416:
1411:
1400:
1396:
1392:
1388:
1366:
1355:
1340:
1331:
1316:Please help
1304:
1271:
1254:(рассол) in
1251:
1206:
1184:
1152:bell peppers
1131:
1114:
1082:
1078:
1066:mixed pickle
1061:
1057:
1053:
1049:
1037:
1031:(savanyúság)
1030:
1026:
1020:
977:
952:
944:
914:
869:Western Asia
851:napa cabbage
840:
821:
815:
812:burdock root
805:
795:
785:
779:
775:
764:
761:chili pepper
754:
744:
738:
732:
723:
720:
687:
652:Dưa cải muối
649:sandwiches.
619:, radishes,
609:Napa cabbage
566:
553:Dưa cải muối
521:
511:
507:
503:
499:
493:
488:
475:
460:
451:
436:Please help
424:
391:
386:
380:
355:
349:
328:
320:
312:
309:uppilittathu
308:
304:
303:in Kannada,
300:
296:
294:
246:Middle Dutch
236:
220:were common
211:
180:
170:
166:
156:
150:
148:
104:mustard seed
89:
84:
73:fermentation
57:
56:
6032:Entomophagy
6020:Meat diaper
6010:Cannibalism
5686:Meat dishes
5468:Charcuterie
5431:preparation
5415:Mopane worm
5405:Mezcal worm
4667:Deep frying
4324:Irradiation
4223:WikiProject
4163:Food safety
4051:Slow cooker
4036:Microwaving
3929:Stir frying
3914:Deep frying
3708:Charbroiler
3477:: 304–311.
3399:15 February
3373:15 February
3053:24 November
2916:15 February
2752:28 November
2631:15 February
2320:15 February
2236:Food portal
2117:antifungals
2072: [
2041:Roussin red
2005:carcinogens
1962:. See also
1728:Giardiniera
1659:giardiniera
1581:Scandinavia
1547:red cabbage
1437:cauliflower
1362:giardiniera
1172:cauliflower
973:cauliflower
861:is another
807:tataki gobo
625:cauliflower
560:cải bẹ xanh
496:Philippines
301:uppinakaayi
183:Mesopotamia
167:Leuconostoc
163:lactic acid
6135:Categories
6089:White meat
6064:Pink slime
6042:Artificial
5917:Tenderness
5802:psychology
5800:Ethics and
5634:Salt-cured
5340:Sea urchin
4908:Guinea pig
4697:Rotisserie
4687:Parboiling
4596:Marinating
4591:Fermenting
4548:Julienning
4533:Chiffonade
4481:Mechanical
4289:Cold chain
4097:Fermenting
4031:Air frying
3980:Barbecuing
3919:Pan frying
3899:Blackening
3826:Smothering
3770:Parboiling
3723:Rotisserie
3670:Convection
3644:Conduction
3622:techniques
3120:2024-06-16
3096:2015-01-22
3006:2023-01-02
2977:2023-01-02
2896:2010-08-02
2813:6 December
2783:2023-01-02
2656:2022-07-28
2608:1048925666
2512:2022-11-12
2393:Epicurious
2297:References
2273:Marination
2078:common in
2052:mycotoxins
2007:, and the
1971:marinating
1909:sauerkraut
1874:April 2021
1706:piccalilli
1678:sauerkraut
1657:A dish of
1631:April 2021
1585:condiments
1555:sauerkraut
1527:piccalilli
1509:. Pickled
1443:and green
1407:sauerkraut
1334:April 2021
1276:sauerkraut
1248:bay leaves
1236:watermelon
1220:Belarusian
1148:sauerkraut
1098:bladdernut
1035:sauerkraut
979:Sauerkraut
931:, and the
826:(ginger),
823:beni shōga
556:made from
481:Indonesian
454:April 2021
285:Indosphere
269:South Asia
227:B vitamins
131:vegetables
120:sauerkraut
96:perishable
68:by either
62:preserving
5980:Slaughter
5902:Drip loss
5624:Rillettes
5584:Marinated
5522:Forcemeat
5508:Fermented
5448:Barbecued
5420:Palm grub
5251:Shellfish
5221:Swordfish
5156:Mahi Mahi
4986:Crocodile
4961:Alligator
4840:Livestock
4770:Cassowary
4707:Sous-vide
4662:Confiting
4626:Sprouting
4611:Seasoning
4376:Rillettes
4005:Fricassee
3995:Deglazing
3887:High heat
3880:Fat-based
3857:Sous-vide
3816:Simmering
3780:Reduction
3765:Decoction
3755:Blanching
3748:High heat
3701:Radiation
3426:(3): 37.
3214:2092-7193
2726:cite book
2718:988577642
2681:1 January
2562:3 October
2368:cite book
2360:890807357
2049:Fumonisin
1982:Tsukemono
1980:Japanese
1824:taquerías
1819:encurtido
1783:Northwood
1780:'s novel
1698:Chow-chow
1531:pork pies
1460:eggplants
1456:τουρσί(α)
1305:does not
1264:rassolnik
1216:Ukrainian
1160:mushrooms
1128:cucumbers
1118:pickles (
1062:Csalamádé
1054:csalamádé
1050:csalamádé
1015:Coriander
953:mekhallel
781:tsukemono
771:cucumbers
711:East Asia
683:jackfruit
544:cuisine.
538:condiment
485:Malaysian
477:Singapore
425:does not
383:Sri Lanka
317:Malayalam
283:Historic
233:Etymology
218:salt beef
214:Salt pork
187:cucumbers
70:anaerobic
45:A jar of
6074:Red meat
6069:Raw meat
5998:subjects
5879:Veganism
5746:Meatball
5609:Pemmican
5594:Meatloaf
5589:Meatball
5429:Cuts and
5410:Silkworm
5400:Mealworm
5378:Crickets
5290:Crayfish
5270:Calamari
5166:Milkfish
5151:Mackerel
5146:Kingfish
5121:Flounder
5021:Pangolin
5006:Kangaroo
4991:Elephant
4976:Bushmeat
4712:Toasting
4702:Sautéing
4692:Roasting
4682:Grilling
4652:Barbecue
4631:Sugaring
4601:Pickling
4523:Brunoise
4498:Kneading
4488:Creaming
4391:Sugaring
4354:Pickling
4334:Jellying
4314:Freezing
4215:Cookbook
4199:Category
4131:See also
4107:Pickling
4065:Non-heat
3985:Braising
3955:Sweating
3943:Low heat
3934:Sautéing
3904:Browning
3867:Steaming
3831:Steeping
3811:Poaching
3806:Infusion
3801:Creaming
3796:Coddling
3789:Low heat
3775:Shocking
3728:Toasting
3692:Barbecue
3550:26446494
3493:90307358
3452:28698479
3389:"Health"
3353:28063457
3327:(1): 3.
3232:32023777
3175:19862003
2973:. (blog)
2457:12732572
2222:See also
2189:Pickled
2123:Nitrites
2002:possible
1804:Jalapeño
1573:rollmops
1563:Rollmops
1549:, mango
1519:gherkins
1511:beetroot
1464:tomatoes
1373:Bulgaria
1280:hangover
1268:solyanka
1202:pumpkins
1132:gogonele
1124:beetroot
1120:murături
1116:Romanian
1094:Georgian
1092:Jonjoli
1076:spritzer
1071:seasonal
985:dish in
894:and the
859:Jangajji
832:cucumber
797:umeboshi
777:Japanese
766:duo jiao
740:suan cai
670:Nhút mít
665:gai choy
638:Dưa chua
613:kohlrabi
605:eggplant
586:Dưa chua
580:dưa chua
574:dưa muối
542:Filipino
500:pickling
387:achcharu
352:Pakistan
345:tamarind
207:Americas
112:cinnamon
58:Pickling
6146:Pickles
6037:Marbled
5996:Related
5975:Packing
5950:Butcher
5814:Carnism
5756:Sausage
5731:Seafood
5699:Chicken
5669:Tartare
5664:Tandoor
5644:Sausage
5629:Roasted
5614:Poached
5604:Pickled
5527:Cretons
5517:supreme
5458:Braised
5453:Biltong
5355:Insects
5320:Scallop
5310:Octopus
5300:Lobster
5295:Dolphin
5265:Abalone
5257:seafood
5241:Walleye
5226:Tilapia
5201:Sardine
5191:Pollock
5141:Herring
5136:Halibut
5131:Haddock
5126:Grouper
5111:Crappie
5101:Catfish
5081:Anchovy
5051:Venison
4868:Buffalo
4858:Beefalo
4795:Ostrich
4775:Chicken
4762:Poultry
4657:Boiling
4640:Thermal
4621:Souring
4616:Smoking
4606:Salting
4576:Brining
4553:Mincing
4513:Cutting
4493:Juicing
4386:Smoking
4381:Salting
4359:Potting
4339:Jugging
4329:Jamming
4284:Canning
4207:Commons
4122:Souring
4117:Salting
4102:Juicing
4077:Brining
3894:Basting
3836:Stewing
3760:Boiling
3687:Smoking
3661:Searing
3620:Cooking
3580:Pickles
3541:4597360
3520:Bibcode
3443:5620628
3344:5219694
3302:2494003
3267:3520493
3223:7056944
3166:2778505
2553:pbs.org
2533:HISTORY
2427:Bibcode
2398:13 July
2245:Brining
2134:Gallery
2127:porcini
2056:tumours
1834:Process
1813:In the
1808:serrano
1732:Chicago
1710:kippers
1664:In the
1551:chutney
1543:cockles
1539:mussels
1515:walnuts
1491:Britain
1468:peppers
1413:Turkish
1393:tursija
1369:Albania
1358:Italian
1326:removed
1311:sources
1256:Russian
1224:ramsons
1212:Russian
1164:turnips
1140:cabbage
1136:carrots
1046:peppers
1027:(lunch)
1023:Hungary
961:turnips
941:Persian
929:Balkans
863:banchan
845:staple
804:plum),
769:), and
756:zha cai
746:pao cai
679:Hã Tĩnh
675:Nghệ An
659:cải xậy
645:bánh mì
617:carrots
599:cà pháo
592:dưa góp
513:Atchara
494:In the
446:removed
431:sources
368:Persian
321:oorukai
305:lonacha
222:staples
201:and to
195:Maghreb
177:History
143:sterile
139:canning
81:vinegar
6118:
5970:Jobber
5955:Cutter
5940:Broker
5741:Steaks
5659:Stewed
5649:Smoked
5639:Salumi
5619:Potted
5569:Kidney
5549:Ground
5544:Frozen
5513:Fillet
5493:Cutlet
5483:Corned
5478:Confit
5463:Burger
5394:locust
5373:Cicada
5315:Oyster
5305:Mussel
5275:Chiton
5255:other
5196:Salmon
5161:Marlin
5046:Turtle
5036:Rabbit
5011:Monkey
5001:Iguana
4943:Żubroń
4898:Snails
4893:Donkey
4848:Alpaca
4815:Turkey
4800:Pigeon
4677:Frying
4647:Baking
4586:Drying
4581:Curing
4543:Dicing
4430:
4364:Confit
4299:Drying
4294:Curing
4092:Drying
4087:Curing
4000:Flambé
3909:Frying
3677:Baking
3548:
3538:
3491:
3450:
3440:
3351:
3341:
3300:
3265:
3230:
3220:
3212:
3173:
3163:
2852:
2716:
2706:
2606:
2596:
2482:
2455:
2448:154497
2445:
2358:
2348:
2191:olives
1796:Mexico
1670:Canada
1577:salmon
1575:, and
1559:olives
1557:, and
1517:, and
1466:, and
1452:Greece
1433:garlic
1429:almond
1425:turnip
1397:turshu
1389:turshi
1385:Turkey
1377:Serbia
1272:Rassol
1266:, and
1252:rassol
1234:, and
1232:squash
1228:garlic
1194:Slovak
1186:Polish
1168:celery
1156:melons
1144:garlic
1048:, and
1001:Europe
991:pareve
987:Israel
983:kosher
971:, and
969:lemons
965:olives
957:Arabic
937:torshi
927:, the
921:Turkey
910:Israel
906:Kosher
892:Turkey
884:Torshi
855:radish
847:kimchi
843:Korean
834:, and
828:turnip
792:daikon
787:takuan
763:(e.g.
749:, and
734:baicai
729:radish
704:Kimchi
694:lahpet
627:, and
621:papaya
530:jicama
526:guavas
508:binuro
356:achaar
333:Telugu
199:Sicily
127:kimchi
124:Korean
116:cloves
108:garlic
85:pickle
53:(back)
18:Rassol
6054:Offal
5765:Other
5654:Steak
5599:Offal
5574:Liver
5564:Kebab
5559:Jerky
5539:Fried
5498:Dried
5488:Cured
5443:Bacon
5383:Flour
5345:Whale
5231:Trout
5206:Shark
5181:Perch
5041:Snake
5016:Mouse
4923:Llama
4913:Horse
4873:Camel
4863:Bison
4805:Quail
4790:Goose
4571:Aging
4508:Purée
4503:Paste
4112:Purée
4072:Aging
3489:S2CID
2076:]
2033:fungi
1917:yeast
1479:Tapas
1475:Spain
1417:turşu
1402:rakia
1260:shchi
1190:Czech
995:dairy
945:turşu
875:Tursu
725:China
690:Burma
394:brine
337:lemon
325:Tamil
313:achar
297:achar
253:pekel
242:pikel
203:Spain
197:, to
77:brine
5736:Veal
5719:Pork
5714:Lamb
5709:Goat
5704:Fish
5694:Beef
5532:Pâté
5473:Chop
5438:Aged
5363:Ants
5325:Seal
5285:Crab
5280:Clam
5236:Tuna
5216:Swai
5211:Sole
5186:Pike
5096:Carp
5091:Bass
5086:Basa
5073:Fish
5061:Wolf
5031:Hare
4981:Boar
4971:Bear
4953:Game
4933:Veal
4928:Pork
4903:Frog
4883:Goat
4853:Beef
4810:Rhea
4780:Duck
4754:Meat
3584:h2g2
3546:PMID
3448:PMID
3401:2018
3375:2018
3349:PMID
3298:PMID
3263:PMID
3228:PMID
3210:ISSN
3171:PMID
3055:2022
2918:2018
2850:ISBN
2815:2012
2754:2016
2732:link
2714:OCLC
2704:ISBN
2683:2019
2633:2018
2604:OCLC
2594:ISBN
2564:2021
2480:ISBN
2453:PMID
2400:2024
2374:link
2356:OCLC
2346:ISBN
2322:2018
1986:type
1948:Alum
1936:EDTA
1806:and
1752:and
1750:okra
1668:and
1525:and
1505:and
1503:pubs
1497:and
1445:plum
1441:bean
1383:and
1309:any
1307:cite
1240:dill
1218:and
1192:and
1180:lard
1176:pork
1170:and
1044:and
951:and
917:Iran
853:and
841:The
820:and
817:gari
677:and
663:and
631:sung
504:buro
489:acar
483:and
429:any
427:cite
406:acar
360:Urdu
358:(in
341:lime
319:,
264:Asia
216:and
122:and
66:food
5724:Ham
5554:Ham
5503:Dum
5253:and
5116:Eel
5106:Cod
5056:Dog
5026:Rat
4996:Fox
4966:Bat
4938:Yak
4888:Dog
4878:Cat
4785:Emu
3741:Wet
3637:Dry
3582:at
3536:PMC
3528:doi
3479:doi
3438:PMC
3428:doi
3339:PMC
3329:doi
3290:doi
3255:doi
3218:PMC
3202:doi
3161:PMC
3153:doi
3149:101
2557:PBS
2443:PMC
2435:doi
1934:or
1864:by
1794:In
1621:by
1489:In
1473:In
1450:In
1395:or
1367:In
1356:An
1320:by
1134:),
1021:In
955:in
947:in
939:in
915:In
814:),
802:ume
794:),
753:),
688:In
589:or
567:In
540:in
506:or
440:by
381:In
350:In
331:in
323:in
315:in
311:or
248:or
114:or
75:in
6137::
3544:.
3534:.
3526:.
3514:.
3510:.
3487:.
3475:90
3473:.
3469:.
3446:.
3436:.
3422:.
3418:.
3347:.
3337:.
3325:36
3323:.
3319:.
3296:.
3286:10
3284:.
3261:.
3249:.
3226:.
3216:.
3208:.
3198:42
3196:.
3192:.
3169:.
3159:.
3147:.
3143:.
3129:^
3113:.
3089:.
3071:.
3045:.
3024:.
2994:.
2969:.
2950:.
2884:.
2801:.
2771:.
2728:}}
2724:{{
2712:.
2673:.
2649:.
2624:.
2602:.
2592:.
2572:^
2555:.
2551:.
2530:.
2503:.
2491:^
2465:^
2451:.
2441:.
2433:.
2423:69
2421:.
2417:.
2391:.
2370:}}
2366:{{
2354:.
2330:^
2074:zh
2028:.
1966:.
1798:,
1726:.
1672:,
1571:,
1561:.
1553:,
1545:,
1541:,
1513:,
1493:,
1481:.
1470:.
1439:,
1435:,
1391:,
1379:,
1375:,
1371:,
1282:.
1270:.
1262:,
1246:,
1242:,
1226:,
1214:,
1210:,
1188:,
1182:.
1166:,
1162:,
1158:,
1154:,
1150:,
1146:,
1142:,
1138:,
1126:,
1060:.
1040:,
975:.
943:,
923:,
919:,
890:,
838:.
830:,
759:,
743:,
731:,
685:.
667:.
635:.
623:,
615:,
611:,
607:,
603:,
528:,
498:,
479:,
339:,
110:,
106:,
92:pH
5515:/
5396:)
5392:(
4746:e
4739:t
4732:v
4466:e
4459:t
4452:v
4255:e
4248:t
4241:v
3612:e
3605:t
3598:v
3568:—
3552:.
3530::
3522::
3516:5
3495:.
3481::
3454:.
3430::
3424:5
3403:.
3377:.
3355:.
3331::
3304:.
3292::
3269:.
3257::
3251:8
3234:.
3204::
3177:.
3155::
3123:.
3099:.
3075:.
3057:.
3028:.
3009:.
2980:.
2954:.
2920:.
2899:.
2858:.
2817:.
2786:.
2756:.
2734:)
2720:.
2685:.
2659:.
2635:.
2610:.
2566:.
2536:.
2515:.
2486:.
2459:.
2437::
2429::
2402:.
2376:)
2362:.
2324:.
2119:.
1887:)
1881:(
1876:)
1872:(
1858:.
1644:)
1638:(
1633:)
1629:(
1615:.
1347:)
1341:(
1336:)
1332:(
1328:.
1314:.
1111:.
810:(
800:(
790:(
467:)
461:(
456:)
452:(
448:.
434:.
38:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
