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Giardiniera (/ dʒ ɑːr d ɪ ˈ n j ɛər ə /, [1] Italian: [dʒardiˈnjɛːra]) is an Italian relish of pickled vegetables in vinegar or oil. [ 2 ] [ 3 ] Varieties and uses
Giardiniera is an Italian or Italian-American relish of pickled vegetables in vinegar or oil. [5] Gari – Thinly sliced ginger dish; Garlic – Vinegar-preserved garlic of Chinese tradition; Gherkin – Cucumber pickled in brine, vinegar, or other solution; Giardiniera – Italian relish of pickled vegetables in vinegar or oil
Piccalilli label as used by Crosse & Blackwell around 1867 [10]. British [11] piccalilli regularly contains the common vegetables cauliflower, onion, shallot, runner bean, carrot, courgette and gherkin, with the seasonings flour, vinegar, ginger, garlic, coriander, mustard powder and turmeric.
The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Poi: Polynesia: A traditional staple food paste, with consistency ranging from highly viscous to liquid, made from starchy vegetables, usually breadfruit, taro or plantain.
Torshi is made with garlic, chili peppers, celery, cauliflower, carrots, beets, shallots, cabbage, aubergines (eggplant) and other vegetables, and dried aromatic herbs pickled in vinegar or brandy, salt, and different spice mixtures, which usually include whole black peppercorns, ginger, etc. Persian-style torshi includes more vinegar, while Turkish style turşu includes more salt.
In Indian cuisine, a mixed Indian pickle is more likely to contain fruits (for example, mangos and limes) as well as vegetables. Indian pickle is prepared using oil unlike Western pickles, and is more likely to use lemon juice or some other acid as a souring agent instead of vinegar. Spices and ingredients vary from region to region. [3]
Chinese pickles or Chinese preserved vegetables consist of vegetables or fruits that have been fermented by pickling with salt and brine (simplified Chinese: 咸菜; traditional Chinese: 鹹菜; pinyin: Xiáncài), or marinated in mixtures based on soy sauce or savory bean pastes (酱菜; 醬菜; jiàngcài).
Mixed pickle – Pickles made from a variety of vegetables mixed in the same pickling process; Pickled fruit – Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar; Pickling – Procedure of preserving food in brine or vinegar