Pickling Worldwide

Pickling is a time-honored preservation technique that not only extends the shelf life of various foods but also enhances their flavor immensely. Across diverse cultures, pickling methods have evolved, resulting in a myriad of options that cater to unique tastes and dietary preferences. This blog post delves into the most common foods pickled around the world, showcasing the versatile nature of this culinary method.

🌎 The Americas

• United States: Cucumbers (dills, bread & butter pickles), okra, green beans, peppers. Pickled eggs are a bar snack tradition.

• Mexico: Carrots, jalapeños, onions → escabeche.

• Caribbean: Scotch bonnet peppers, tropical fruits like mango and papaya.

🌍 Europe

• Russia & Eastern Europe: Cucumbers, tomatoes, cabbage, mushrooms, garlic, even watermelon.

• Germany: Cabbage (sauerkraut), gherkins.

• Scandinavia: Herring, salmon, beets.

• UK: Onions, beets, piccalilli (mixed pickled vegetables with mustard).

🌏 Asia

• Korea: Napa cabbage, radish, cucumbers → Kimchi in endless variations.

• Japan: Daikon (takuan), plums (umeboshi), ginger, cucumbers.

• China: Mustard greens, cabbage, long beans, garlic, chilies.

• India: Mango, lime, garlic, green chilies → Achar (spiced pickles).

• Vietnam: Carrots & daikon → crunchy đồ chua for banh mi.

🌍 Middle East & Africa

• Middle East: Turnips (often pink from beets), cucumbers, olives, lemons.

• North Africa: Preserved lemons are iconic in Moroccan cooking.

• Ethiopia: Spicy pickled vegetables served with injera.