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A pickled cucumber – commonly known as a pickle in the United States and Canada and a gherkin (/ ˈ ɡ ɜːr k ɪ n /) in Britain, Ireland, South Africa, Australia, and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment.
A jar of pickled cucumbers (front) and a jar of pickled onions (back) Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name ...
Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...
Place the meat in a gallon ziplock bag, and add your brine to cover; if you’d like, season with herbs, a pinch of salt, black pepper, and a little sugar (this can also help with browning) to ...
Champoy – Myrica rubra pickled in salt, sugar, and vinegar from the Philippines. Chanh muối – Salt-pickled lime in Vietnamese cuisine. Chhundo – Kind of Indian pickle from Gujarat. Chinese pickles – Vegetables or fruits that have been fermented by pickling with salt and brine. Chow-chow – Relish.
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...
Rassolnik. Rassolnik (Russian: рассольник [rɐˈs (ː)olʲnʲɪk]) is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys. [1] A vegetarian variant of rassolnik also exists, usually made during Lent. [2] The dish is known to have existed as far back as the 15th century, when it was called kalya.
The cucumber (Cucumis sativus) is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables. [ 1 ] Considered an annual plant, [ 2 ] there are three main types of cucumber—slicing, pickling, and seedless —within which several cultivars have been created.
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