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2010:. 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".
891:
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336:, 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.
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1041:, 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
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1818:
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
1062:
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,
1810:
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"
1752:
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.
2092:: "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."
1466:, 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
1775:. (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.
1684:
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.
1915:
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.
213:
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
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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).
1057:
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
355:, 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
1911:
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.
1677:. 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,
134:
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.
499:. 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.
2199:
1701:
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.
480:
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.
2765:
378:
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.
1900:
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
2980:
3558:
1070:. 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
2870:
1896:
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
2720:
2362:
3377:
2404:"Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium"
3599:
1939:, 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
505:
is primarily made out of julienned green papaya, carrots, and shallots, seasoned with cloves of garlic and vinegar; but could include ginger, bell peppers,
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4242:
4453:
76:, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.
19:
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
710:
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.
1927:
may also be added to enhance shelf life. In fermentation pickling, the food itself produces the preservation agent, typically by a process involving
2988:
2104:
Fungi are of interest both for spoilage prevention and reduction of mycotoxins. Some pickle cultures are said to contain bacteria producing natural
491:
is a common method of preserving food, with many commonly eaten foods pickled, traditionally done using large earthen jars. The process is known as
1353:, which includes onions, carrots, celery and cauliflower. Many places in southern Italy, particularly in Sicily, pickle eggplants and hot peppers.
2088:
4211:
3454:
Ding, Zhansheng; Johanningsmeier, Suzanne D.; Price, Robert; Reynolds, Rong; Truong, Van-Den; Payton, Summer Conley; Breidt, Fred (August 2018).
2298:
1908:
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.
5760:
2842:
2696:
2586:
2338:
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2787:
359:
origin. Āchār in
Persian is defined as 'powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, sugar or syrup.'
3010:
3495:
Zhang, Weiwei; Tian, Guoting; Feng, Shanshan; Wong, Jack Ho; Zhao, Yongchang; Chen, Xiao; Wang, Hexiang; Ng, Tzi Bun (December 2015).
107:, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example,
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of 4.6 or lower, and high in salt, preventing enzymes from working and micro-organisms from multiplying. Pickling can preserve
2758:"Usha Pickles digest | From spiced mango to drumstick pith: How Usha Prabakaran's book changed the way we tasted pickles"
2734:
1977:, and are produced by combining these ingredients with the vegetables to be preserved and putting the mixture under pressure.
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2086:
Historically, pickling caused health concerns for reasons associated with copper salts, as explained in the mid-19th century
1854:
1611:
1310:
430:
3497:"Boletus edulis Nitrite Reductase Reduces Nitrite Content of Pickles and Mitigates Intoxication in Nitrite-intoxicated Mice"
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spices and seasonings to flavor it. The ceviches consist of shrimp, octopus, and various fishes seasoned and served cold.
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methyl ester, a non-alkylating nitroso compound with tumour-promoting effect in vitro, was identified in pickles from
739:
2114:, responsible for the creation of N-nitroso compounds, are reduced by low pH and/or high temperature. Inclusion of a
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in 2030 BCE. Pickling vegetables in vinegar continued to develop in the Middle East region before spreading to the
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434:
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3306:"Associations of lifestyle and diet with the risk of nasopharyngeal carcinoma in Singapore: a case-control study"
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Liu, J. G.; Li, M. H. (1989). "Roussin red methyl ester, a tumor promoter isolated from pickled vegetables".
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1554:
are also quite widely available under a range of names from various producers both within and out of the UK.
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texture, and slight carbonation. Its juice can be used instead of carbonated water to make a special type of
5933:
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890:
201:
Pickling was used as a way to preserve food for out-of-season use and for long journeys, especially by sea.
146:
2080:
2057:
1022:, but pickles are also commonly consumed at other times of the day. The most commonly consumed pickles are
366:
Indian mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis, and other ingredients
6149:
5744:
5719:
5687:
3234:
Li, MH; Ji, C; Cheng, SJ (1986). "Occurrence of nitroso compounds in fungi-contaminated foods: A review".
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667:
72:. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a
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2256:
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2029:
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663:
2144:
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1247:) has a number of culinary uses in these countries, especially for cooking traditional soups, such as
536:
280:
for transmission of elements of Indian culture including food, e.g. pickle / atchaar / atchara / acar,
5739:
5729:
3887:
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123:
3177:
Poorolajal, Jalal; Moradi, Leila; Mohammadi, Younes; Cheraghi, Zahra; Gohari-Ensaf, Fatemeh (2020).
2205:
Fermented homemade pickled cucumber, chili pepper, garlic, and apple in the hot climate of
Indonesia
970:, as well as cabbage pickled in vinegar, with carrot and other vegetables is commonly consumed as a
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3100:"List of Classifications – IARC Monographs on the Identification of Carcinogenic Hazards to Humans"
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263:
126:, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Like the
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and other
Midwestern cities with large Italian-American populations, and is often consumed with
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process, pickling (which includes fermentation) does not require that the food be completely
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dinner traditions as early as 1827. The first mention of pickles at
Thanksgiving comes from
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20:
2036:(formerly Linxian) in much higher concentrations than in samples from low-incidence areas.
1749:, pickled chicken eggs, pickled quail eggs, pickled garden vegetables and pickled sausage.
846:, but is also made from green onions, garlic stems, chives and a host of other vegetables.
525:, sometimes with garlic and red onions, is also pickled in bottled vinegar and is a staple
230:
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Reduction of suspected carcinogens from pickled products is a subject of active research.
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dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures
2794:. Institute for the Advancement of the Science And Art Of Chinese Cuisine. Archived from
3512:
2516:
2419:
1811:
consists of carrots, onions, and jalapeño peppers and used to accompany meals common in
1576:
for several traditional dishes. Pickled capers are also common in
Scandinavian cuisine.
288:(अचार, اچار) in Nepali, Assamese, Bengali, Hindi (अचार), Punjabi, Gujarati, Urdu (اچار)
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Leyva Salas, M; Mounier, J; Valence, F; Coton, M; Thierry, A; Coton, E (8 July 2017).
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traditional pickles are cucumbers, sauerkraut, peppers, beetroot, tomatoes, but other
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3456:"Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products"
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1394:. Pickled green tomatoes, cucumbers, carrots, bell peppers, peppers, eggplants, and
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2264: – Process of soaking foods in a seasoned, often acidic, liquid before cooking
2250:
2247: – Converting carbohydrates to alcohol or acids using anaerobic microorganisms
2076:
2013:
Consuming pickled vegetables is also associated with a 28% increase in the risk of
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30:
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198:. On the other hand, fermented salt pickling reportedly has its origins in China.
3563:
2691:. Niranjala M. Ellawala, Kim Lightbody (First Francis Lincoln ed.). London.
2572:
351:اچار) and come in a variety of flavours. A popular item is the traditional mixed
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fruit or vegetables in a seasoned vinegar solution. They must be stored under
1959:
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Yong, SK; Ha, TC; Yeo, MC; Gaborieau, V; McKay, JD; Wee, J (7 January 2017).
3202:
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2348:
2020:
The 2009 meta-analysis reported heavy infestation of pickled vegetables with
1719:, a mixture of pickled peppers, celery and olives, is a popular condiment in
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Smorodinskaya, Tatiana; Evans-Romaine, Karen; Goscilo, Helena, eds. (2007).
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2037:
1974:
1970:
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seeds are one of the spices popularly added to pickled vegetables in Europe.
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1408:, are made out of vegetables, roots, and fruits such as peppers, cucumber,
1239:
and garlic and is stored in a cool, dark place. The leftover brine (called
362:
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varieties, pickled with onions, carrots and herbs form common condiments.
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2981:"Fermenting Jars | How To Choose The Right Fermentation Containers?"
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pickled items include beets, mushrooms, tomatoes, sauerkraut, cucumbers,
1112:
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728:
653:
601:
593:
521:, bitter gourd and other fruit and vegetables still retain their appeal.
473:
340:
333:
195:
175:
100:
3179:"Risk factors for stomach cancer: a systematic review and meta-analysis"
3130:"Pickled vegetables and the risk of oesophageal cancer: a meta-analysis"
1219:, eggplant (which is typically stuffed with julienned carrots), custard
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1857: in this section. Unsourced material may be challenged and removed.
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to draw out excess water. Natural fermentation at room temperature, by
69:
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2877:. Chicago's Restaurant & Entertainment Guide, Inc. Archived from
1784:
1658:
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1373:
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187:
115:
96:
4220:
2075:. The researchers believe possible mechanisms include production of
2028:, which are strong esophageal carcinogens in several animal models.
385:, oil, and vinegar, with mango pickle being most popular among all.
4431:
1077:
226:
The English term "pickle" first appears around 1400 CE. It is from
6042:
5642:
5587:
5552:
5547:
5451:
5431:
5219:
5169:
5029:
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2021:
1905:
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is a tart vegetable mix popular in the Maritime Provinces and the
1641:
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535:
382:
361:
267:
191:
112:
104:
65:
29:
2079:(a type of N-nitroso compound) by fermentation and activation of
1733:
has a strong tradition of pickled foods, including chow-chow and
5647:
5268:
5174:
5084:
5019:
4921:
4916:
4841:
4742:
3824:
3572:
2636:"pickle | Etymology, origin and meaning of pickle by etymonline"
1936:
1924:
1738:
1433:
1429:
1228:
1168:
1164:
394:
244:("brine") but later referred to preserving in brine or vinegar.
54:
4715:
4435:
4224:
3581:
3405:"Antifungal Microbial Agents for Food Biopreservation-A Review"
5542:
4984:
4926:
4773:
2615:
Exploratorium: the museum of science, art and human perception
2611:"Science of Pickles: Fascinating Pickle Facts – Exploratorium"
2545:
2490:"A world tour of pickles in the Bay Area and how to make them"
1826:
1583:
1278:
1267:
rassol, is also a favorite traditional remedy against morning
790:
398:
3564:
National Center for Home Food Preservation: How do I...Pickle
2900:"Pickled Pigs Feet Recipe – Real Authentic Pigs Feet Recipes"
1933:
bacteria that produce lactic acid as the preservative agent.
2118:
enzyme (or the whole mushroom) also reduces nitrite content.
2333:. Tom Jaine, Soun Vannithone (3rd ed.). New York, NY.
716:
is home to a huge variety of pickled vegetables, including
584:
is made from a variety of fruits and vegetables, including
80:
1665:(most often referred to simply as "pickles"), olives, and
1572:. Pickled cucumbers and red garden beets are important as
1973:
use a variety of pickling ingredients depending on their
3011:"Where the Humble Pickle Finally Earns a Place of Honor"
2464:
On Food and Cooking: The Science and Lore of the Kitchen
2275: – Fine-grained salt used for manufacturing pickles
1388:
form popular appetizers, which are typically eaten with
509:, cucumbers or bamboo shoots. Pickled unripe mangoes or
233:, a spicy sauce served with meat or fish, borrowed from
4711:
3559:
Food and Agriculture Organization of the United Nations
3356:"Study: Salted vegetables increase risk of nose cancer"
2871:"Eat this! Southern-fried dill pickles, a rising trend"
1958:"Refrigerator pickles" are unfermented pickles made by
381:
Indian pickles are mostly prepared in three ways: salt/
79:
Pickling solutions are typically highly acidic, with a
2378:"How Do You Know When It's Time to Throw Out Pickles?"
2236: – Food processing by treating with brine or salt
644:
is made by pressing and sun-drying vegetables such as
138:
When both salt concentration and temperature are low,
3555:
Fermented Fruits and Vegetables: A Global Perspective
1697:. Pickled fish is commonly seen, as in Scotland, and
1673:
Sweet pickles made with fruit are more common in the
630:
made from carrots and radishes are commonly added to
174:
around 2400 BCE. There is archaeological evidence of
2024:. Some common fungi can facilitate the formation of
284:
South Asia has a large variety of pickles (known as
5984:
5919:
5876:
5828:
5788:
5753:
5673:
5666:
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5342:
5238:
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4012:
3956:
3931:
3875:
3868:
3833:
3777:
3736:
3729:
3689:
3658:
3632:
3625:
2402:Rhee, MS; Lee, SY; Dougherty, RH; Kang, DH (2003).
685:, which has strong social and cultural importance.
170:Pickling with vinegar likely originated in ancient
2006:of research on pickles as increasing the risks of
1966:or undergo canning to achieve long-term storage.
1707:are common in many regions of the United States.
1412:, cabbage, tomato, eggplant (aubergine), carrot,
1227:. Garden produce is commonly pickled using salt,
956:, cucumbers, eggplants, cabbage, green tomatoes,
324:, which are mainly made from varieties of mango,
2253: – Process for preserving foods for storage
657:
645:
639:
631:
625:
617:
585:
579:
573:
567:
561:
546:
540:
16:Procedure of preserving food in brine or vinegar
3123:
3121:
3119:
2956:"Aerobic vs Anaerobic Fermentation Controversy"
1989:listed traditional Asian pickled vegetables as
1919:In commercial pickling, a preservative such as
1526:. Other popular pickles in the UK are pickled
23:. For the treatment of metallic surfaces, see
4727:
4447:
4236:
3593:
2735:"A Brief History Of The Humble Indian Pickle"
2660:"A Brief History Of The Humble Indian Pickle"
1981:Possible health hazards of pickled vegetables
8:
2937:"3 Key Items for Keeping Your Ferments Safe"
2834:Encyclopedia of Contemporary Russian Culture
1947:, which evolved from the practice of using
1745:are popular, as are deep-fried pickles and
1518:are typically eaten as an accompaniment to
1313:. Unsourced material may be challenged and
433:. Unsourced material may be challenged and
5670:
4734:
4720:
4712:
4454:
4440:
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4243:
4229:
4221:
3872:
3733:
3629:
3600:
3586:
3578:
2719:: CS1 maint: location missing publisher (
2361:: CS1 maint: location missing publisher (
2043:have been shown to cause liver and kidney
1779:Mexico, Central America, and South America
1436:. A mixture of spices flavor the pickles.
87:foods for months, or in some cases years.
3528:
3471:
3430:
3420:
3331:
3321:
3210:
3153:
2517:"The Juicy 4,000-Year History of Pickles"
2435:
1873:Learn how and when to remove this message
1737:. In the Southern United States, pickled
1630:Learn how and when to remove this message
1451:stuffed with diced carrots, cauliflower,
1333:Learn how and when to remove this message
453:Learn how and when to remove this message
2538:"History in a Jar: The Story of Pickles"
2457:
2455:
687:
2290:
2126:
2089:The English and Australian Cookery Book
2818:"Sweet & Spicy Pickled Vegetables"
2712:
2354:
1018:usually includes some kind of pickles
982:, meaning that it contains no meat or
2792:Flavor and Fortune (Fall 2003 Volume)
2488:Trivedi-Grenier, Leena (2019-07-26).
7:
4191:
2566:
2564:
2562:
2483:
2481:
2322:
2320:
1855:adding citations to reliable sources
1612:adding citations to reliable sources
1420:, baby watermelon, baby cantaloupe,
1311:adding citations to reliable sources
1167:, can also be preserved in salt and
695:is a very common side dish in Korea.
681:, tea leaves are pickled to produce
431:adding citations to reliable sources
150:dominates, which produces primarily
4207:
2467:. New York: Scribner, pp. 291–296.
1943:. Another common crisping agent is
1447:, are made out of carrots, celery,
1096:Pickled tomatoes are common in the
986:so it can be consumed with either.
3009:Fabricant, Florence (5 May 1993).
2737:. theculturetrip.com. 20 July 2016
854:consisting of pickled vegetables.
14:
2788:"Chinese and other Asian Pickles"
1189:and vegetables, including plums,
6103:
6102:
6091:
4818:
4812:
4415:
4414:
4403:
4206:
4198:
4190:
4183:
4182:
4173:
4163:
2756:Doctor, Vikram (4 August 2019).
2515:Pruitt, Sarah (August 7, 2019).
2217:
2198:
2186:
2171:
2157:
2143:
2129:
1831:
1588:
1522:and cold meats, sandwiches or a
1283:
403:
332:, gongura (a sour leafy shrub),
3999:Indirect grilling/Plank cooking
3036:US Food and Drug Administration
2935:Howe, Holly (8 November 2018).
2837:. Routledge. pp. 514–515.
2685:Sivanathan, Prakash K. (2017).
2574:Pickles : A Global History
2536:Avey, Tori (3 September 2014).
2428:10.1128/aem.69.5.2959-2963.2003
2376:Elkus, Grace (3 January 2023).
2301:. 13 March 2008. Archived from
2245:Fermentation in food processing
1842:needs additional citations for
1599:needs additional citations for
1193:and mushrooms are also common.
560:, vegetable pickles are called
343:, pickles are known locally as
53:or extending the shelf life of
3473:10.1016/j.foodcont.2018.03.005
2869:Zeldes, Leah A. (2009-12-02).
2056:has linked salted vegetables (
1904:buildup. Mold or (white) kahm
194:. From Spain it spread to the
1:
5761:Countries by meat consumption
3422:10.3390/microorganisms5030037
2688:Sri Lanka : the cookbook
2571:Davison, Jan (May 15, 2018).
1675:cuisine of the American South
838:is usually made from pickled
6048:Non-vegetarian food in India
5766:Countries by meat production
2858:Good Housekeeping, July 1907
2330:The Oxford companion to food
2071:) to a fourfold increase in
1941:Food and Drug Administration
374:, a date and shallot pickle
118:are produced by salting the
5771:Food and drink prohibitions
4421:Category: Food preservation
3841:Bain-marie (Double boiling)
3032:"Food Additive Status List"
2954:Katz, Sandor (8 May 2012).
740:Tianjin preserved vegetable
276:cultural influence zone of
6176:
4810:
4127:List of cooking appliances
3619:List of cooking techniques
2240:Curing (food preservation)
2083:by fermentation products.
1731:Pennsylvania Dutch Country
1376:, mixed pickles, known as
1349:pickled vegetable dish is
1072:(Vecsési savanyú káposzta)
995:Central and Eastern Europe
952:, peppers, carrots, green
861:
726:(Chinese cabbage, notably
703:
392:
261:
154:. Many pickles start with
91:herbs and spices, such as
18:
6086:
5813:Psychology of eating meat
5357:Black soldier fly maggots
4398:
4258:
4160:
3616:
3323:10.1186/s40880-016-0174-3
3310:Chinese Journal of Cancer
3248:10.1080/01635588609513877
3134:British Journal of Cancer
2922:Pickles: A Global History
2053:Chinese Journal of Cancer
1999:British Journal of Cancer
1987:World Health Organization
1510:, and condiments such as
1263:, especially cucumber or
948:) are commonly made from
875:, traditional pickles in
566:("salted vegetables") or
141:Leuconostoc mesenteroides
5886:Beef hormone controversy
2299:"Pickle Bill Fact Sheet"
2002:released an online 2009
773:(pickled foods) include
4132:List of cooking vessels
3702:Grilling (charbroiling)
3283:10.1093/carcin/10.3.617
3183:Epidemiology and Health
3104:monographs.iarc.who.int
3020:(subscription required)
2495:San Francisco Chronicle
2327:Davidson, Alan (2014).
1806:, pickling is known as
147:Lactobacillus plantarum
5911:Water holding capacity
3707:Roasting (traditional)
3146:10.1038/sj.bjc.6605372
2987:. 2015. Archived from
2461:McGee, Harold (2004).
2408:Appl Environ Microbiol
1893:
1791:, particularly of the
1691:Southern United States
1650:
1101:
1089:
1045:and leavened cucumber
1007:
901:
887:
696:
658:
646:
640:
632:
626:
618:
586:
580:
574:
568:
562:
553:
547:
541:
367:
316:, pacchadi(పచ్చడి) or
281:
218:produced by bacteria.
43:
5896:Feed conversion ratio
5798:Ethics of eating meat
3195:10.4178/epih.e2020004
2257:List of pickled foods
2058:pickled mustard green
1888:
1761:Pickles were part of
1645:
1095:
1080:
1002:
893:
871:
862:Further information:
762:, among many others.
704:Further information:
691:
572:("sour vegetables").
539:
393:Further information:
365:
271:
262:Further information:
178:being pickled in the
162:with higher acidity.
38:(front) and a jar of
33:
6155:Culinary terminology
5949:Environmental impact
3236:Nutrition and Cancer
3062:Penn State Extension
1851:improve this article
1711:is available in the
1608:improve this article
1307:improve this section
1074:is the most famous.
670:provinces made from
427:improve this section
296:(लोणचं) in Marathi,
124:lactic acid bacteria
4553:Chemical/biological
4333:Modified atmosphere
3513:2015NatSR...514907Z
2985:Cultures For Health
2420:2003ApEnM..69.2959R
2026:N-nitroso compounds
1892:vessel for pickling
1890:Bát Tràng porcelain
1804:Mesoamerican region
1496:fish and chip shops
1233:blackcurrant leaves
1085:pickled flowers of
513:, unripe tomatoes,
264:South Asian pickles
6145:Cooking techniques
6073:Warmed-over flavor
5841:Semi-vegetarianism
4004:Stir frying (chao)
3501:Scientific Reports
3128:Islami, F (2009).
3076:"All Pickle Types"
3015:The New York Times
2941:MakeSauerkraut.com
2768:on 12 October 2019
2762:The Economic Times
2666:. 28 November 2016
2640:www.etymonline.com
2193:Pickled vegetables
2081:Epstein–Barr virus
2073:nasopharynx cancer
1894:
1767:Sarah Josepha Hale
1747:pickled pig's feet
1651:
1490:are often sold in
1443:, pickles, called
1416:, beetroot, green
1398:are also popular.
1119:, green tomatoes (
1111:) are made out of
1102:
1098:post-Soviet states
1090:
1027:(savanyú káposzta)
1008:
978:and is considered
924:, pickles (called
902:
888:
697:
662:is a specialty of
558:Vietnamese cuisine
554:
368:
282:
49:is the process of
44:
6160:Thanksgiving food
6140:Food preservation
6117:
6116:
5784:
5783:
4709:
4708:
4429:
4428:
4308:Hurdle technology
4268:Burying in ground
4252:Food preservation
4218:
4217:
4147:Food preservation
4071:Burying in ground
3964:Carryover cooking
3952:
3951:
3864:
3863:
3725:
3724:
3671:Roasting (modern)
3521:10.1038/srep14907
3358:. 16 January 2017
2991:on 28 August 2016
2960:Wild Fermentation
2924:. Reaktion Books.
2844:978-0-415-32094-8
2698:978-1-78101-213-0
2588:978-1-78023-959-0
2340:978-0-19-967733-7
2279:Smoking (cooking)
2165:Pickled mushrooms
2137:Pickled cucumbers
2008:esophageal cancer
1883:
1882:
1875:
1815:and restaurants.
1663:pickled cucumbers
1640:
1639:
1632:
1524:ploughman's lunch
1410:Armenian cucumber
1343:
1342:
1335:
1068:('Újházy fröccs')
1047:(kovászos uborka)
1031:pickled cucumbers
463:
462:
455:
353:Hyderabadi pickle
248:In world cuisines
239:Middle Low German
36:pickled cucumbers
6167:
6130:Food preparation
6106:
6105:
6096:
6095:
6068:Roadkill cuisine
5863:Meat alternative
5858:Plant-based diet
5776:Meat substitutes
5671:
4822:
4816:
4736:
4729:
4722:
4713:
4463:Food preparation
4456:
4449:
4442:
4433:
4418:
4417:
4408:
4407:
4245:
4238:
4231:
4222:
4210:
4209:
4202:
4194:
4193:
4186:
4185:
4180:Drink portal
4178:
4177:
4176:
4168:
4167:
4142:Food preparation
4030:Pressure cooking
3873:
3734:
3630:
3602:
3595:
3588:
3579:
3543:
3542:
3532:
3492:
3486:
3485:
3475:
3451:
3445:
3444:
3434:
3424:
3400:
3394:
3393:
3391:
3389:
3384:on 23 April 2017
3380:. Archived from
3374:
3368:
3367:
3365:
3363:
3352:
3346:
3345:
3335:
3325:
3301:
3295:
3294:
3266:
3260:
3259:
3231:
3225:
3224:
3214:
3174:
3168:
3167:
3157:
3140:(9): 1641–1647.
3125:
3114:
3113:
3111:
3110:
3096:
3090:
3089:
3087:
3086:
3072:
3066:
3065:
3058:"Crispy Pickles"
3054:
3048:
3047:
3045:
3043:
3038:. 25 August 2022
3028:
3022:
3021:
3018:
3006:
3000:
2999:
2997:
2996:
2977:
2971:
2970:
2968:
2967:
2951:
2945:
2944:
2932:
2926:
2925:
2917:
2911:
2910:
2908:
2906:
2896:
2890:
2889:
2887:
2886:
2866:
2860:
2855:
2849:
2848:
2828:
2822:
2821:
2814:
2808:
2807:
2805:
2803:
2798:on 13 March 2013
2783:
2777:
2776:
2774:
2773:
2764:. Archived from
2753:
2747:
2746:
2744:
2742:
2731:
2725:
2724:
2718:
2710:
2682:
2676:
2675:
2673:
2671:
2656:
2650:
2649:
2647:
2646:
2632:
2626:
2625:
2623:
2621:
2607:
2601:
2600:
2568:
2557:
2556:
2554:
2552:
2533:
2527:
2526:
2512:
2506:
2505:
2503:
2502:
2485:
2476:
2459:
2450:
2449:
2439:
2399:
2393:
2392:
2390:
2388:
2373:
2367:
2366:
2360:
2352:
2324:
2315:
2314:
2312:
2310:
2305:on 13 March 2008
2295:
2227:
2222:
2221:
2202:
2190:
2175:
2161:
2147:
2133:
2066:
2050:A 2017 study in
1945:calcium chloride
1878:
1871:
1867:
1864:
1858:
1835:
1827:
1635:
1628:
1624:
1621:
1615:
1592:
1584:
1404:pickles, called
1338:
1331:
1327:
1324:
1318:
1287:
1279:
1014:, the main meal
938:Turkish language
877:Southeast Europe
661:
651:
643:
637:
629:
623:
591:
583:
577:
571:
565:
552:
544:
476:pickles, called
458:
451:
447:
444:
438:
407:
399:
158:, and change to
68:or immersion in
25:Pickling (metal)
21:pickled cucumber
6175:
6174:
6170:
6169:
6168:
6166:
6165:
6164:
6120:
6119:
6118:
6113:
6098:Food portal
6090:
6082:
6004:Case-ready meat
5986:
5980:
5954:Factory farming
5915:
5872:
5824:
5790:
5780:
5749:
5662:
5419:
5413:
5338:
5243:
5234:
5056:
4936:
4907:Lamb and mutton
4823:
4817:
4808:
4745:
4740:
4710:
4705:
4624:
4548:
4527:Crinkle-cutting
4465:
4460:
4430:
4425:
4410:Food portal
4402:
4394:
4263:Biopreservation
4254:
4249:
4219:
4214:
4174:
4172:
4170:Food portal
4162:
4156:
4137:Outdoor cooking
4115:
4049:
4045:Thermal cooking
4035:Pressure frying
4008:
3948:
3927:
3860:
3851:Double steaming
3829:
3773:
3721:
3685:
3654:
3645:Hot salt frying
3621:
3612:
3606:
3551:
3546:
3494:
3493:
3489:
3453:
3452:
3448:
3402:
3401:
3397:
3387:
3385:
3376:
3375:
3371:
3361:
3359:
3354:
3353:
3349:
3303:
3302:
3298:
3268:
3267:
3263:
3233:
3232:
3228:
3176:
3175:
3171:
3127:
3126:
3117:
3108:
3106:
3098:
3097:
3093:
3084:
3082:
3074:
3073:
3069:
3056:
3055:
3051:
3041:
3039:
3030:
3029:
3025:
3019:
3008:
3007:
3003:
2994:
2992:
2979:
2978:
2974:
2965:
2963:
2953:
2952:
2948:
2934:
2933:
2929:
2919:
2918:
2914:
2904:
2902:
2898:
2897:
2893:
2884:
2882:
2868:
2867:
2863:
2856:
2852:
2845:
2830:
2829:
2825:
2816:
2815:
2811:
2801:
2799:
2786:Chou, Lillian.
2785:
2784:
2780:
2771:
2769:
2755:
2754:
2750:
2740:
2738:
2733:
2732:
2728:
2711:
2699:
2684:
2683:
2679:
2669:
2667:
2658:
2657:
2653:
2644:
2642:
2634:
2633:
2629:
2619:
2617:
2609:
2608:
2604:
2589:
2570:
2569:
2560:
2550:
2548:
2535:
2534:
2530:
2514:
2513:
2509:
2500:
2498:
2487:
2486:
2479:
2460:
2453:
2401:
2400:
2396:
2386:
2384:
2375:
2374:
2370:
2353:
2341:
2326:
2325:
2318:
2308:
2306:
2297:
2296:
2292:
2288:
2283:
2223:
2216:
2213:
2206:
2203:
2194:
2191:
2182:
2176:
2167:
2162:
2153:
2151:Pickled herring
2148:
2139:
2134:
2125:
2098:
2069:Chinese cuisine
2060:
1983:
1921:sodium benzoate
1879:
1868:
1862:
1859:
1848:
1836:
1825:
1781:
1759:
1743:watermelon rind
1709:Pickled herring
1636:
1625:
1619:
1616:
1605:
1593:
1582:
1568:are popular in
1558:Pickled herring
1512:Branston Pickle
1476:
1474:Northern Europe
1370:North Macedonia
1339:
1328:
1322:
1319:
1304:
1288:
1277:
1275:Southern Europe
1197:North Caucasian
997:
992:
866:
860:
825:Chinese cabbage
708:
706:Chinese pickles
702:
459:
448:
442:
439:
424:
408:
397:
391:
318:ooragaya(ఊరగాయ)
266:
260:
255:
250:
224:
168:
28:
17:
12:
11:
5:
6173:
6171:
6163:
6162:
6157:
6152:
6147:
6142:
6137:
6132:
6122:
6121:
6115:
6114:
6112:
6111:
6109:Category: Meat
6100:
6087:
6084:
6083:
6081:
6080:
6075:
6070:
6065:
6060:
6055:
6050:
6045:
6040:
6035:
6034:
6033:
6023:
6018:
6013:
6012:
6011:
6001:
5996:
5990:
5988:
5982:
5981:
5979:
5978:
5977:
5976:
5974:Slaughterhouse
5966:
5961:
5956:
5951:
5946:
5941:
5936:
5931:
5925:
5923:
5917:
5916:
5914:
5913:
5908:
5903:
5898:
5893:
5888:
5882:
5880:
5874:
5873:
5871:
5870:
5865:
5860:
5855:
5854:
5853:
5851:Pollotarianism
5848:
5846:Pescetarianism
5838:
5832:
5830:
5826:
5825:
5823:
5822:
5821:
5820:
5810:
5805:
5800:
5794:
5792:
5786:
5785:
5782:
5781:
5779:
5778:
5773:
5768:
5763:
5757:
5755:
5751:
5750:
5748:
5747:
5742:
5737:
5732:
5727:
5722:
5717:
5716:
5715:
5705:
5700:
5695:
5690:
5685:
5679:
5677:
5668:
5664:
5663:
5661:
5660:
5655:
5650:
5645:
5640:
5635:
5630:
5625:
5620:
5615:
5610:
5605:
5600:
5595:
5590:
5585:
5580:
5575:
5570:
5565:
5560:
5555:
5550:
5545:
5540:
5535:
5530:
5525:
5524:
5523:
5518:
5508:
5499:
5494:
5489:
5484:
5479:
5474:
5469:
5464:
5459:
5454:
5449:
5444:
5439:
5434:
5429:
5423:
5421:
5415:
5414:
5412:
5411:
5406:
5401:
5396:
5391:
5386:
5376:
5375:
5374:
5364:
5359:
5354:
5348:
5346:
5340:
5339:
5337:
5336:
5331:
5326:
5321:
5316:
5311:
5306:
5301:
5296:
5291:
5286:
5281:
5276:
5271:
5266:
5261:
5256:
5250:
5248:
5236:
5235:
5233:
5232:
5227:
5222:
5217:
5212:
5207:
5202:
5197:
5192:
5187:
5182:
5177:
5172:
5167:
5162:
5157:
5152:
5147:
5142:
5137:
5132:
5127:
5122:
5117:
5112:
5107:
5102:
5097:
5092:
5087:
5082:
5077:
5072:
5066:
5064:
5058:
5057:
5055:
5054:
5053:
5052:
5042:
5037:
5032:
5027:
5022:
5017:
5012:
5007:
5002:
4997:
4992:
4987:
4982:
4977:
4972:
4967:
4962:
4957:
4952:
4946:
4944:
4938:
4937:
4935:
4934:
4929:
4924:
4919:
4914:
4909:
4904:
4899:
4894:
4889:
4884:
4879:
4874:
4869:
4864:
4859:
4854:
4849:
4844:
4839:
4833:
4831:
4825:
4824:
4811:
4809:
4807:
4806:
4801:
4796:
4791:
4786:
4781:
4776:
4771:
4766:
4761:
4755:
4753:
4747:
4746:
4741:
4739:
4738:
4731:
4724:
4716:
4707:
4706:
4704:
4703:
4698:
4693:
4688:
4683:
4678:
4673:
4668:
4663:
4661:Flash freezing
4658:
4653:
4648:
4643:
4638:
4632:
4630:
4626:
4625:
4623:
4622:
4617:
4612:
4607:
4602:
4597:
4592:
4587:
4582:
4577:
4572:
4567:
4562:
4556:
4554:
4550:
4549:
4547:
4546:
4545:
4544:
4539:
4534:
4529:
4524:
4519:
4514:
4509:
4499:
4494:
4489:
4484:
4479:
4473:
4471:
4467:
4466:
4461:
4459:
4458:
4451:
4444:
4436:
4427:
4426:
4424:
4423:
4412:
4399:
4396:
4395:
4393:
4392:
4390:Vacuum packing
4387:
4385:Tyndallization
4382:
4377:
4372:
4367:
4362:
4361:
4360:
4355:
4345:
4340:
4335:
4330:
4325:
4320:
4315:
4310:
4305:
4300:
4295:
4290:
4285:
4280:
4275:
4270:
4265:
4259:
4256:
4255:
4250:
4248:
4247:
4240:
4233:
4225:
4216:
4215:
4161:
4158:
4157:
4155:
4154:
4149:
4144:
4139:
4134:
4129:
4123:
4121:
4117:
4116:
4114:
4113:
4108:
4103:
4098:
4093:
4088:
4083:
4078:
4073:
4068:
4063:
4057:
4055:
4051:
4050:
4048:
4047:
4042:
4037:
4032:
4027:
4022:
4016:
4014:
4010:
4009:
4007:
4006:
4001:
3996:
3991:
3986:
3981:
3979:Caramelization
3976:
3971:
3966:
3960:
3958:
3954:
3953:
3950:
3949:
3947:
3946:
3941:
3935:
3933:
3929:
3928:
3926:
3925:
3920:
3915:
3913:Shallow frying
3910:
3905:
3900:
3895:
3890:
3885:
3879:
3877:
3870:
3866:
3865:
3862:
3861:
3859:
3858:
3853:
3848:
3843:
3837:
3835:
3831:
3830:
3828:
3827:
3822:
3817:
3812:
3807:
3802:
3797:
3792:
3787:
3781:
3779:
3775:
3774:
3772:
3771:
3766:
3761:
3756:
3751:
3746:
3740:
3738:
3731:
3727:
3726:
3723:
3722:
3720:
3719:
3714:
3709:
3704:
3699:
3693:
3691:
3687:
3686:
3684:
3683:
3678:
3673:
3668:
3662:
3660:
3656:
3655:
3653:
3652:
3647:
3642:
3636:
3634:
3627:
3623:
3622:
3617:
3614:
3613:
3607:
3605:
3604:
3597:
3590:
3582:
3576:
3575:
3566:
3561:
3550:
3549:External links
3547:
3545:
3544:
3487:
3446:
3409:Microorganisms
3395:
3369:
3347:
3296:
3277:(3): 617–620.
3271:Carcinogenesis
3261:
3226:
3169:
3115:
3091:
3067:
3049:
3023:
3001:
2972:
2946:
2927:
2920:Davison, Jan.
2912:
2891:
2875:Dining Chicago
2861:
2850:
2843:
2823:
2809:
2778:
2748:
2726:
2697:
2677:
2651:
2627:
2602:
2587:
2579:Reaktion Books
2577:. London, UK:
2558:
2528:
2507:
2477:
2451:
2414:(5): 2959–63.
2394:
2368:
2339:
2316:
2289:
2287:
2284:
2282:
2281:
2276:
2270:
2265:
2259:
2254:
2248:
2242:
2237:
2230:
2229:
2228:
2212:
2209:
2208:
2207:
2204:
2197:
2195:
2192:
2185:
2183:
2177:
2170:
2168:
2163:
2156:
2154:
2149:
2142:
2140:
2135:
2128:
2124:
2121:
2120:
2119:
2109:
2097:
2096:Risk reduction
2094:
2034:Linzhou, Henan
2015:stomach cancer
1982:
1979:
1902:carbon dioxide
1881:
1880:
1839:
1837:
1830:
1824:
1821:
1780:
1777:
1758:
1755:
1679:Concord grapes
1638:
1637:
1596:
1594:
1587:
1581:
1578:
1484:pickled onions
1475:
1472:
1341:
1340:
1291:
1289:
1282:
1276:
1273:
1187:pickled fruits
996:
993:
991:
988:
922:South Caucasus
914:Arab countries
897:sauerkraut in
885:South Caucasus
859:
856:
701:
698:
507:white radishes
461:
460:
411:
409:
402:
390:
389:Southeast Asia
387:
259:
256:
254:
251:
249:
246:
228:Middle English
223:
220:
167:
164:
40:pickled onions
15:
13:
10:
9:
6:
4:
3:
2:
6172:
6161:
6158:
6156:
6153:
6151:
6150:World cuisine
6148:
6146:
6143:
6141:
6138:
6136:
6133:
6131:
6128:
6127:
6125:
6110:
6101:
6099:
6094:
6089:
6088:
6085:
6079:
6076:
6074:
6071:
6069:
6066:
6064:
6061:
6059:
6056:
6054:
6051:
6049:
6046:
6044:
6041:
6039:
6036:
6032:
6029:
6028:
6027:
6024:
6022:
6019:
6017:
6016:Cultured meat
6014:
6010:
6007:
6006:
6005:
6002:
6000:
5997:
5995:
5992:
5991:
5989:
5983:
5975:
5972:
5971:
5970:
5967:
5965:
5962:
5960:
5957:
5955:
5952:
5950:
5947:
5945:
5942:
5940:
5937:
5935:
5932:
5930:
5927:
5926:
5924:
5922:
5921:Meat industry
5918:
5912:
5909:
5907:
5904:
5902:
5899:
5897:
5894:
5892:
5889:
5887:
5884:
5883:
5881:
5879:
5875:
5869:
5866:
5864:
5861:
5859:
5856:
5852:
5849:
5847:
5844:
5843:
5842:
5839:
5837:
5836:Vegetarianism
5834:
5833:
5831:
5827:
5819:
5816:
5815:
5814:
5811:
5809:
5808:Animal rights
5806:
5804:
5801:
5799:
5796:
5795:
5793:
5787:
5777:
5774:
5772:
5769:
5767:
5764:
5762:
5759:
5758:
5756:
5752:
5746:
5743:
5741:
5738:
5736:
5733:
5731:
5728:
5726:
5723:
5721:
5718:
5714:
5711:
5710:
5709:
5706:
5704:
5701:
5699:
5696:
5694:
5691:
5689:
5686:
5684:
5681:
5680:
5678:
5676:
5672:
5669:
5667:List articles
5665:
5659:
5656:
5654:
5651:
5649:
5646:
5644:
5641:
5639:
5636:
5634:
5631:
5629:
5626:
5624:
5621:
5619:
5616:
5614:
5611:
5609:
5606:
5604:
5601:
5599:
5596:
5594:
5591:
5589:
5586:
5584:
5581:
5579:
5576:
5574:
5571:
5569:
5568:Luncheon meat
5566:
5564:
5561:
5559:
5556:
5554:
5551:
5549:
5546:
5544:
5541:
5539:
5536:
5534:
5531:
5529:
5526:
5522:
5519:
5517:
5514:
5513:
5512:
5509:
5507:
5503:
5500:
5498:
5495:
5493:
5490:
5488:
5485:
5483:
5480:
5478:
5475:
5473:
5470:
5468:
5465:
5463:
5460:
5458:
5455:
5453:
5450:
5448:
5445:
5443:
5440:
5438:
5435:
5433:
5430:
5428:
5425:
5424:
5422:
5416:
5410:
5407:
5405:
5402:
5400:
5397:
5395:
5392:
5390:
5387:
5384:
5380:
5377:
5373:
5370:
5369:
5368:
5365:
5363:
5360:
5358:
5355:
5353:
5350:
5349:
5347:
5345:
5341:
5335:
5332:
5330:
5327:
5325:
5322:
5320:
5317:
5315:
5312:
5310:
5307:
5305:
5302:
5300:
5297:
5295:
5292:
5290:
5287:
5285:
5282:
5280:
5277:
5275:
5272:
5270:
5267:
5265:
5262:
5260:
5257:
5255:
5252:
5251:
5249:
5247:
5241:
5237:
5231:
5228:
5226:
5223:
5221:
5218:
5216:
5213:
5211:
5208:
5206:
5203:
5201:
5198:
5196:
5193:
5191:
5188:
5186:
5183:
5181:
5178:
5176:
5173:
5171:
5168:
5166:
5165:Pacific saury
5163:
5161:
5160:Orange roughy
5158:
5156:
5153:
5151:
5148:
5146:
5143:
5141:
5138:
5136:
5133:
5131:
5128:
5126:
5123:
5121:
5118:
5116:
5113:
5111:
5108:
5106:
5103:
5101:
5098:
5096:
5093:
5091:
5088:
5086:
5083:
5081:
5078:
5076:
5073:
5071:
5068:
5067:
5065:
5063:
5059:
5051:
5048:
5047:
5046:
5043:
5041:
5038:
5036:
5033:
5031:
5028:
5026:
5023:
5021:
5018:
5016:
5013:
5011:
5008:
5006:
5003:
5001:
4998:
4996:
4993:
4991:
4988:
4986:
4983:
4981:
4978:
4976:
4973:
4971:
4968:
4966:
4963:
4961:
4958:
4956:
4953:
4951:
4948:
4947:
4945:
4943:
4939:
4933:
4930:
4928:
4925:
4923:
4920:
4918:
4915:
4913:
4910:
4908:
4905:
4903:
4900:
4898:
4895:
4893:
4890:
4888:
4885:
4883:
4880:
4878:
4875:
4873:
4870:
4868:
4865:
4863:
4860:
4858:
4855:
4853:
4850:
4848:
4845:
4843:
4840:
4838:
4835:
4834:
4832:
4830:
4826:
4821:
4815:
4805:
4802:
4800:
4797:
4795:
4792:
4790:
4787:
4785:
4782:
4780:
4777:
4775:
4772:
4770:
4767:
4765:
4762:
4760:
4757:
4756:
4754:
4752:
4748:
4744:
4737:
4732:
4730:
4725:
4723:
4718:
4717:
4714:
4702:
4699:
4697:
4694:
4692:
4689:
4687:
4684:
4682:
4679:
4677:
4674:
4672:
4669:
4667:
4664:
4662:
4659:
4657:
4654:
4652:
4649:
4647:
4644:
4642:
4639:
4637:
4634:
4633:
4631:
4627:
4621:
4618:
4616:
4613:
4611:
4608:
4606:
4603:
4601:
4598:
4596:
4593:
4591:
4588:
4586:
4583:
4581:
4578:
4576:
4573:
4571:
4568:
4566:
4563:
4561:
4558:
4557:
4555:
4551:
4543:
4540:
4538:
4535:
4533:
4530:
4528:
4525:
4523:
4520:
4518:
4515:
4513:
4510:
4508:
4507:Accordion cut
4505:
4504:
4503:
4500:
4498:
4495:
4493:
4490:
4488:
4485:
4483:
4480:
4478:
4475:
4474:
4472:
4468:
4464:
4457:
4452:
4450:
4445:
4443:
4438:
4437:
4434:
4422:
4413:
4411:
4406:
4401:
4400:
4397:
4391:
4388:
4386:
4383:
4381:
4378:
4376:
4373:
4371:
4368:
4366:
4363:
4359:
4356:
4354:
4351:
4350:
4349:
4346:
4344:
4341:
4339:
4338:Pascalization
4336:
4334:
4331:
4329:
4326:
4324:
4321:
4319:
4316:
4314:
4311:
4309:
4306:
4304:
4301:
4299:
4298:Freeze-drying
4296:
4294:
4291:
4289:
4286:
4284:
4281:
4279:
4276:
4274:
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4269:
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4028:
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4021:
4018:
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4000:
3997:
3995:
3992:
3990:
3987:
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3977:
3975:
3972:
3970:
3967:
3965:
3962:
3961:
3959:
3955:
3945:
3942:
3940:
3939:Gentle frying
3937:
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3867:
3857:
3854:
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3849:
3847:
3844:
3842:
3839:
3838:
3836:
3834:Indirect heat
3832:
3826:
3823:
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3818:
3816:
3813:
3811:
3808:
3806:
3803:
3801:
3798:
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3329:
3324:
3319:
3315:
3311:
3307:
3300:
3297:
3292:
3288:
3284:
3280:
3276:
3272:
3265:
3262:
3257:
3253:
3249:
3245:
3241:
3237:
3230:
3227:
3222:
3218:
3213:
3208:
3204:
3200:
3196:
3192:
3188:
3184:
3180:
3173:
3170:
3165:
3161:
3156:
3151:
3147:
3143:
3139:
3135:
3131:
3124:
3122:
3120:
3116:
3105:
3101:
3095:
3092:
3081:
3080:thenibble.com
3077:
3071:
3068:
3063:
3059:
3053:
3050:
3037:
3033:
3027:
3024:
3016:
3012:
3005:
3002:
2990:
2986:
2982:
2976:
2973:
2961:
2957:
2950:
2947:
2942:
2938:
2931:
2928:
2923:
2916:
2913:
2901:
2895:
2892:
2881:on 2020-01-06
2880:
2876:
2872:
2865:
2862:
2859:
2854:
2851:
2846:
2840:
2836:
2835:
2827:
2824:
2820:. chabad.org.
2819:
2813:
2810:
2797:
2793:
2789:
2782:
2779:
2767:
2763:
2759:
2752:
2749:
2736:
2730:
2727:
2722:
2716:
2708:
2704:
2700:
2694:
2690:
2689:
2681:
2678:
2665:
2661:
2655:
2652:
2641:
2637:
2631:
2628:
2616:
2612:
2606:
2603:
2598:
2594:
2590:
2584:
2580:
2576:
2575:
2567:
2565:
2563:
2559:
2547:
2543:
2539:
2532:
2529:
2524:
2523:
2518:
2511:
2508:
2497:
2496:
2491:
2484:
2482:
2478:
2474:
2473:0-684-80001-2
2470:
2466:
2465:
2458:
2456:
2452:
2447:
2443:
2438:
2433:
2429:
2425:
2421:
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2398:
2395:
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2346:
2342:
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2332:
2331:
2323:
2321:
2317:
2304:
2300:
2294:
2291:
2285:
2280:
2277:
2274:
2273:Pickling salt
2271:
2269:
2266:
2263:
2260:
2258:
2255:
2252:
2249:
2246:
2243:
2241:
2238:
2235:
2232:
2231:
2226:
2220:
2215:
2210:
2201:
2196:
2189:
2184:
2181:
2174:
2169:
2166:
2160:
2155:
2152:
2146:
2141:
2138:
2132:
2127:
2122:
2117:
2113:
2110:
2107:
2103:
2102:
2101:
2095:
2093:
2091:
2090:
2084:
2082:
2078:
2074:
2070:
2064:
2059:
2055:
2054:
2048:
2046:
2042:
2039:
2035:
2031:
2027:
2023:
2018:
2016:
2011:
2009:
2005:
2004:meta-analysis
2001:
2000:
1995:
1992:
1988:
1985:In 1993, the
1980:
1978:
1976:
1972:
1967:
1965:
1964:refrigeration
1961:
1956:
1954:
1953:firming agent
1950:
1949:pickling lime
1946:
1942:
1938:
1934:
1932:
1931:
1930:Lactobacillus
1926:
1922:
1917:
1913:
1909:
1907:
1903:
1899:
1891:
1887:
1877:
1874:
1866:
1856:
1852:
1846:
1845:
1840:This section
1838:
1834:
1829:
1828:
1822:
1820:
1816:
1814:
1809:
1805:
1800:
1798:
1794:
1790:
1789:chili peppers
1786:
1778:
1776:
1774:
1773:
1768:
1764:
1756:
1754:
1750:
1748:
1744:
1740:
1736:
1735:red beet eggs
1732:
1728:
1726:
1722:
1718:
1714:
1713:Upper Midwest
1710:
1706:
1702:
1700:
1696:
1693:, similar to
1692:
1688:
1682:
1681:and peaches.
1680:
1676:
1671:
1668:
1664:
1660:
1656:
1655:United States
1649:
1644:
1634:
1631:
1623:
1613:
1609:
1603:
1602:
1597:This section
1595:
1591:
1586:
1585:
1580:North America
1579:
1577:
1575:
1571:
1567:
1563:
1559:
1555:
1553:
1549:
1545:
1541:
1537:
1533:
1529:
1525:
1521:
1517:
1513:
1509:
1505:
1501:
1497:
1493:
1489:
1485:
1481:
1473:
1471:
1469:
1465:
1460:
1458:
1454:
1450:
1446:
1442:
1437:
1435:
1431:
1427:
1423:
1419:
1415:
1411:
1407:
1403:
1399:
1397:
1393:
1392:
1387:
1383:
1379:
1375:
1371:
1367:
1363:
1359:
1354:
1352:
1348:
1337:
1334:
1326:
1316:
1312:
1308:
1302:
1301:
1297:
1292:This section
1290:
1286:
1281:
1280:
1274:
1272:
1270:
1266:
1262:
1258:
1254:
1250:
1246:
1242:
1238:
1234:
1230:
1226:
1222:
1218:
1214:
1210:
1206:
1202:
1198:
1194:
1192:
1188:
1184:
1180:
1176:
1172:
1170:
1166:
1163:. Meat, like
1162:
1158:
1154:
1150:
1146:
1142:
1138:
1134:
1130:
1126:
1122:
1118:
1114:
1110:
1106:
1099:
1094:
1088:
1084:
1079:
1075:
1073:
1069:
1066:
1061:
1056:
1053:is a type of
1052:
1048:
1044:
1040:
1036:
1032:
1028:
1025:
1021:
1017:
1013:
1005:
1001:
994:
989:
987:
985:
981:
977:
973:
969:
965:
963:
959:
955:
951:
947:
943:
939:
935:
931:
927:
923:
919:
915:
911:
907:
900:
896:
892:
886:
882:
878:
874:
870:
865:
857:
855:
853:
849:
845:
841:
837:
833:
828:
826:
822:
818:
814:
813:
808:
807:
802:
798:
797:
792:
788:
787:
782:
778:
777:
772:
771:
767:
763:
761:
757:
756:
751:
747:
746:
741:
737:
736:
731:
730:
725:
724:
719:
715:
711:
707:
699:
694:
690:
686:
684:
680:
675:
673:
669:
665:
660:
655:
650:
649:
642:
636:
635:
628:
622:
621:
615:
611:
607:
603:
599:
595:
590:
589:
582:
576:
570:
564:
559:
551:
550:
543:
538:
534:
532:
528:
524:
523:Siling labuyo
520:
516:
512:
511:burong mangga
508:
504:
503:
498:
494:
490:
486:
481:
479:
475:
471:
467:
457:
454:
446:
436:
432:
428:
422:
421:
417:
412:This section
410:
406:
401:
400:
396:
388:
386:
384:
379:
377:
373:
364:
360:
358:
354:
350:
346:
342:
337:
335:
331:
327:
323:
319:
315:
311:
307:
303:
299:
295:
291:
287:
279:
278:Greater India
275:
270:
265:
257:
252:
247:
245:
243:
240:
236:
232:
229:
221:
219:
217:
212:
208:
204:
199:
197:
193:
189:
185:
181:
180:Tigris Valley
177:
173:
165:
163:
161:
160:Lactobacillus
157:
153:
149:
148:
143:
142:
136:
133:
129:
125:
121:
117:
114:
110:
106:
102:
98:
94:
90:
89:Antimicrobial
86:
82:
77:
75:
71:
67:
63:
60:
56:
52:
48:
41:
37:
32:
26:
22:
6038:Mystery meat
5994:Arachnophagy
5934:Branch house
5901:Preservation
5878:Meat science
5829:Alternatives
5818:Meat paradox
5740:Smoked foods
5592:
5379:Grasshoppers
5324:Sea cucumber
5319:Shrimp/prawn
4589:
4517:Butterflying
4358:Potjevleesch
4342:
4293:Fermentation
4095:
4013:Device-based
3957:Mixed medium
3810:Slow cooking
3640:Dry roasting
3507:(1): 14907.
3504:
3500:
3490:
3463:
3460:Food Control
3459:
3449:
3412:
3408:
3398:
3386:. Retrieved
3382:the original
3372:
3360:. Retrieved
3350:
3313:
3309:
3299:
3274:
3270:
3264:
3242:(1): 63–69.
3239:
3235:
3229:
3189:: e2020004.
3186:
3182:
3172:
3137:
3133:
3107:. Retrieved
3103:
3094:
3083:. Retrieved
3079:
3070:
3061:
3052:
3040:. Retrieved
3035:
3026:
3014:
3004:
2993:. Retrieved
2989:the original
2984:
2975:
2964:. Retrieved
2959:
2949:
2940:
2930:
2921:
2915:
2903:. Retrieved
2894:
2883:. Retrieved
2879:the original
2874:
2864:
2857:
2853:
2833:
2826:
2812:
2800:. Retrieved
2796:the original
2791:
2781:
2770:. Retrieved
2766:the original
2761:
2751:
2739:. Retrieved
2729:
2687:
2680:
2668:. Retrieved
2664:Culture Trip
2663:
2654:
2643:. Retrieved
2639:
2630:
2618:. Retrieved
2614:
2605:
2573:
2549:. Retrieved
2541:
2531:
2520:
2510:
2499:. Retrieved
2493:
2462:
2411:
2407:
2397:
2385:. Retrieved
2381:
2371:
2329:
2307:. Retrieved
2303:the original
2293:
2268:Mixed pickle
2251:Home canning
2099:
2087:
2085:
2077:nitrosamines
2051:
2049:
2047:in rodents.
2019:
2012:
1997:
1984:
1968:
1957:
1935:
1928:
1918:
1914:
1910:
1895:
1869:
1860:
1849:Please help
1844:verification
1841:
1817:
1801:
1782:
1770:
1763:Thanksgiving
1760:
1757:Thanksgiving
1751:
1729:
1727:sandwiches.
1725:Italian beef
1705:Pickled eggs
1703:
1683:
1672:
1652:
1626:
1617:
1606:Please help
1601:verification
1598:
1556:
1488:pickled eggs
1477:
1461:
1444:
1438:
1405:
1400:
1389:
1385:
1381:
1377:
1355:
1344:
1329:
1320:
1305:Please help
1293:
1260:
1243:(рассол) in
1240:
1195:
1173:
1141:bell peppers
1120:
1103:
1071:
1067:
1055:mixed pickle
1050:
1046:
1042:
1038:
1026:
1020:(savanyúság)
1019:
1015:
1009:
966:
941:
933:
903:
858:Western Asia
840:napa cabbage
829:
810:
804:
801:burdock root
794:
784:
774:
768:
764:
753:
750:chili pepper
743:
733:
727:
721:
712:
709:
676:
641:Dưa cải muối
638:sandwiches.
608:, radishes,
598:Napa cabbage
555:
542:Dưa cải muối
510:
500:
496:
492:
488:
482:
477:
464:
449:
440:
425:Please help
413:
380:
375:
369:
344:
338:
317:
309:
301:
298:uppilittathu
297:
293:
292:in Kannada,
289:
285:
283:
235:Middle Dutch
225:
209:were common
200:
169:
159:
155:
145:
139:
137:
93:mustard seed
78:
73:
62:fermentation
46:
45:
6021:Entomophagy
6009:Meat diaper
5999:Cannibalism
5675:Meat dishes
5457:Charcuterie
5420:preparation
5404:Mopane worm
5394:Mezcal worm
4656:Deep frying
4313:Irradiation
4212:WikiProject
4152:Food safety
4040:Slow cooker
4025:Microwaving
3918:Stir frying
3903:Deep frying
3697:Charbroiler
3466:: 304–311.
3388:15 February
3362:15 February
3042:24 November
2905:15 February
2741:28 November
2620:15 February
2309:15 February
2225:Food portal
2106:antifungals
2061: [
2030:Roussin red
1994:carcinogens
1951:. See also
1717:Giardiniera
1648:giardiniera
1570:Scandinavia
1536:red cabbage
1426:cauliflower
1351:giardiniera
1161:cauliflower
962:cauliflower
850:is another
796:tataki gobo
614:cauliflower
549:cải bẹ xanh
485:Philippines
290:uppinakaayi
172:Mesopotamia
156:Leuconostoc
152:lactic acid
6124:Categories
6078:White meat
6053:Pink slime
6031:Artificial
5906:Tenderness
5791:psychology
5789:Ethics and
5623:Salt-cured
5329:Sea urchin
4897:Guinea pig
4686:Rotisserie
4676:Parboiling
4585:Marinating
4580:Fermenting
4537:Julienning
4522:Chiffonade
4470:Mechanical
4278:Cold chain
4086:Fermenting
4020:Air frying
3969:Barbecuing
3908:Pan frying
3888:Blackening
3815:Smothering
3759:Parboiling
3712:Rotisserie
3659:Convection
3633:Conduction
3611:techniques
3109:2024-06-16
3085:2015-01-22
2995:2023-01-02
2966:2023-01-02
2885:2010-08-02
2802:6 December
2772:2023-01-02
2645:2022-07-28
2597:1048925666
2501:2022-11-12
2382:Epicurious
2286:References
2262:Marination
2067:common in
2041:mycotoxins
1996:, and the
1960:marinating
1898:sauerkraut
1863:April 2021
1695:piccalilli
1667:sauerkraut
1646:A dish of
1620:April 2021
1574:condiments
1544:sauerkraut
1516:piccalilli
1498:. Pickled
1432:and green
1396:sauerkraut
1323:April 2021
1265:sauerkraut
1237:bay leaves
1225:watermelon
1209:Belarusian
1137:sauerkraut
1087:bladdernut
1024:sauerkraut
968:Sauerkraut
920:, and the
815:(ginger),
812:beni shōga
545:made from
470:Indonesian
443:April 2021
274:Indosphere
258:South Asia
216:B vitamins
120:vegetables
109:sauerkraut
85:perishable
57:by either
51:preserving
5969:Slaughter
5891:Drip loss
5613:Rillettes
5573:Marinated
5511:Forcemeat
5497:Fermented
5437:Barbecued
5409:Palm grub
5240:Shellfish
5210:Swordfish
5145:Mahi Mahi
4975:Crocodile
4950:Alligator
4829:Livestock
4759:Cassowary
4696:Sous-vide
4651:Confiting
4615:Sprouting
4600:Seasoning
4365:Rillettes
3994:Fricassee
3984:Deglazing
3876:High heat
3869:Fat-based
3846:Sous-vide
3805:Simmering
3769:Reduction
3754:Decoction
3744:Blanching
3737:High heat
3690:Radiation
3415:(3): 37.
3203:2092-7193
2715:cite book
2707:988577642
2670:1 January
2551:3 October
2357:cite book
2349:890807357
2038:Fumonisin
1971:Tsukemono
1969:Japanese
1813:taquerías
1808:encurtido
1772:Northwood
1769:'s novel
1687:Chow-chow
1520:pork pies
1449:eggplants
1445:τουρσί(α)
1294:does not
1253:rassolnik
1205:Ukrainian
1149:mushrooms
1117:cucumbers
1107:pickles (
1051:Csalamádé
1043:csalamádé
1039:csalamádé
1004:Coriander
942:mekhallel
770:tsukemono
760:cucumbers
700:East Asia
672:jackfruit
533:cuisine.
527:condiment
474:Malaysian
466:Singapore
414:does not
372:Sri Lanka
306:Malayalam
272:Historic
222:Etymology
207:salt beef
203:Salt pork
176:cucumbers
59:anaerobic
34:A jar of
6063:Red meat
6058:Raw meat
5987:subjects
5868:Veganism
5735:Meatball
5598:Pemmican
5583:Meatloaf
5578:Meatball
5418:Cuts and
5399:Silkworm
5389:Mealworm
5367:Crickets
5279:Crayfish
5259:Calamari
5155:Milkfish
5140:Mackerel
5135:Kingfish
5110:Flounder
5010:Pangolin
4995:Kangaroo
4980:Elephant
4965:Bushmeat
4701:Toasting
4691:Sautéing
4681:Roasting
4671:Grilling
4641:Barbecue
4620:Sugaring
4590:Pickling
4512:Brunoise
4487:Kneading
4477:Creaming
4380:Sugaring
4343:Pickling
4323:Jellying
4303:Freezing
4204:Cookbook
4188:Category
4120:See also
4096:Pickling
4054:Non-heat
3974:Braising
3944:Sweating
3932:Low heat
3923:Sautéing
3893:Browning
3856:Steaming
3820:Steeping
3800:Poaching
3795:Infusion
3790:Creaming
3785:Coddling
3778:Low heat
3764:Shocking
3717:Toasting
3681:Barbecue
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3482:90307358
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3342:28063457
3316:(1): 3.
3221:32023777
3164:19862003
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2446:12732572
2211:See also
2178:Pickled
2112:Nitrites
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1793:Jalapeño
1562:rollmops
1552:Rollmops
1538:, mango
1508:gherkins
1500:beetroot
1453:tomatoes
1362:Bulgaria
1269:hangover
1257:solyanka
1191:pumpkins
1121:gogonele
1113:beetroot
1109:murături
1105:Romanian
1083:Georgian
1081:Jonjoli
1065:spritzer
1060:seasonal
974:dish in
883:and the
848:Jangajji
821:cucumber
786:umeboshi
766:Japanese
755:duo jiao
729:suan cai
659:Nhút mít
654:gai choy
627:Dưa chua
602:kohlrabi
594:eggplant
575:Dưa chua
569:dưa chua
563:dưa muối
531:Filipino
489:pickling
376:achcharu
341:Pakistan
334:tamarind
196:Americas
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6135:Pickles
6026:Marbled
5985:Related
5964:Packing
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5803:Carnism
5745:Sausage
5720:Seafood
5688:Chicken
5658:Tartare
5653:Tandoor
5633:Sausage
5618:Roasted
5603:Poached
5593:Pickled
5516:Cretons
5506:supreme
5447:Braised
5442:Biltong
5344:Insects
5309:Scallop
5299:Octopus
5289:Lobster
5284:Dolphin
5254:Abalone
5246:seafood
5230:Walleye
5215:Tilapia
5190:Sardine
5180:Pollock
5130:Herring
5125:Halibut
5120:Haddock
5115:Grouper
5100:Crappie
5090:Catfish
5070:Anchovy
5040:Venison
4857:Buffalo
4847:Beefalo
4784:Ostrich
4764:Chicken
4751:Poultry
4646:Boiling
4629:Thermal
4610:Souring
4605:Smoking
4595:Salting
4565:Brining
4542:Mincing
4502:Cutting
4482:Juicing
4375:Smoking
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4318:Jamming
4273:Canning
4196:Commons
4111:Souring
4106:Salting
4091:Juicing
4066:Brining
3883:Basting
3825:Stewing
3749:Boiling
3676:Smoking
3650:Searing
3609:Cooking
3569:Pickles
3530:4597360
3509:Bibcode
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3333:5219694
3291:2494003
3256:3520493
3212:7056944
3155:2778505
2542:pbs.org
2522:HISTORY
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2387:13 July
2234:Brining
2123:Gallery
2116:porcini
2045:tumours
1823:Process
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1721:Chicago
1699:kippers
1653:In the
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1528:mussels
1504:walnuts
1480:Britain
1457:peppers
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1382:tursija
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1153:turnips
1129:cabbage
1125:carrots
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930:Persian
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793:plum),
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745:zha cai
735:pao cai
668:Hã Tĩnh
664:Nghệ An
648:cải xậy
634:bánh mì
606:carrots
588:cà pháo
581:dưa góp
502:Atchara
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310:oorukai
294:lonacha
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184:Maghreb
166:History
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128:canning
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6107:
5959:Jobber
5944:Cutter
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5730:Steaks
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5638:Smoked
5628:Salumi
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5558:Kidney
5538:Ground
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5502:Fillet
5482:Cutlet
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5467:Confit
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5383:locust
5362:Cicada
5304:Oyster
5294:Mussel
5264:Chiton
5244:other
5185:Salmon
5150:Marlin
5035:Turtle
5025:Rabbit
5000:Monkey
4990:Iguana
4932:Żubroń
4887:Snails
4882:Donkey
4837:Alpaca
4804:Turkey
4789:Pigeon
4666:Frying
4636:Baking
4575:Drying
4570:Curing
4532:Dicing
4419:
4353:Confit
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4081:Drying
4076:Curing
3989:Flambé
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3666:Baking
3537:
3527:
3480:
3439:
3429:
3340:
3330:
3289:
3254:
3219:
3209:
3201:
3162:
3152:
2841:
2705:
2695:
2595:
2585:
2471:
2444:
2437:154497
2434:
2347:
2337:
2180:olives
1785:Mexico
1659:Canada
1566:salmon
1564:, and
1548:olives
1546:, and
1506:, and
1455:, and
1441:Greece
1422:garlic
1418:almond
1414:turnip
1386:turshu
1378:turshi
1374:Turkey
1366:Serbia
1261:Rassol
1255:, and
1241:rassol
1223:, and
1221:squash
1217:garlic
1183:Slovak
1175:Polish
1157:celery
1145:melons
1133:garlic
1037:, and
990:Europe
980:pareve
976:Israel
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960:, and
958:lemons
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910:Turkey
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881:Turkey
873:Torshi
844:radish
836:kimchi
832:Korean
823:, and
817:turnip
781:daikon
776:takuan
752:(e.g.
738:, and
723:baicai
718:radish
693:Kimchi
683:lahpet
616:, and
610:papaya
519:jicama
515:guavas
497:binuro
345:achaar
322:Telugu
188:Sicily
116:kimchi
113:Korean
105:cloves
97:garlic
74:pickle
42:(back)
6043:Offal
5754:Other
5643:Steak
5588:Offal
5563:Liver
5553:Kebab
5548:Jerky
5528:Fried
5487:Dried
5477:Cured
5432:Bacon
5372:Flour
5334:Whale
5220:Trout
5195:Shark
5170:Perch
5030:Snake
5005:Mouse
4912:Llama
4902:Horse
4862:Camel
4852:Bison
4794:Quail
4779:Goose
4560:Aging
4497:Purée
4492:Paste
4101:Purée
4061:Aging
3478:S2CID
2065:]
2022:fungi
1906:yeast
1468:Tapas
1464:Spain
1406:turşu
1391:rakia
1249:shchi
1179:Czech
984:dairy
934:turşu
864:Tursu
714:China
679:Burma
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314:Tamil
302:achar
286:achar
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231:pikel
192:Spain
186:, to
66:brine
5725:Veal
5708:Pork
5703:Lamb
5698:Goat
5693:Fish
5683:Beef
5521:Pâté
5462:Chop
5427:Aged
5352:Ants
5314:Seal
5274:Crab
5269:Clam
5225:Tuna
5205:Swai
5200:Sole
5175:Pike
5085:Carp
5080:Bass
5075:Basa
5062:Fish
5050:Wolf
5020:Hare
4970:Boar
4960:Bear
4942:Game
4922:Veal
4917:Pork
4892:Frog
4872:Goat
4842:Beef
4799:Rhea
4769:Duck
4743:Meat
3573:h2g2
3535:PMID
3437:PMID
3390:2018
3364:2018
3338:PMID
3287:PMID
3252:PMID
3217:PMID
3199:ISSN
3160:PMID
3044:2022
2907:2018
2839:ISBN
2804:2012
2743:2016
2721:link
2703:OCLC
2693:ISBN
2672:2019
2622:2018
2593:OCLC
2583:ISBN
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1033:and
940:and
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842:and
830:The
809:and
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666:and
652:and
620:sung
493:buro
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347:(in
330:lime
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253:Asia
205:and
111:and
55:food
5713:Ham
5543:Ham
5492:Dum
5242:and
5105:Eel
5095:Cod
5045:Dog
5015:Rat
4985:Fox
4955:Bat
4927:Yak
4877:Dog
4867:Cat
4774:Emu
3730:Wet
3626:Dry
3571:at
3525:PMC
3517:doi
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3427:PMC
3417:doi
3328:PMC
3318:doi
3279:doi
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2546:PBS
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1010:In
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803:),
791:ume
783:),
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429:by
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