Pickling began as a way to preserve food for out-of-season use and for long journeys, especially by sea. Salt pork and salt beef were common staples 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 flavours. Pickling may also improve the nutritious value of food by introducing B vitamins produced by bacteria.
Foods that are often pickled
- Vegetables: ginger, lotus root, garlic, asparagus, onion, radish, green beans, eggplant
- Capers: and olives are usually served pickled in the West (unlike the salt-cured versions favored in the Orient).
- Fruit: mango, kumquat, lemon, peach, watermelon rind
- Peppers: and chiles: banana peppers, jalapeños, etc.,
- Meat: beef (to make corned beef and pastrami), pork, ham
- Fish
- Eggs
- Okra
Recipes for pickles and preserves
Our pickles and preserves recipes section has an ever-growing number of tried and tested recipes.
We have a great recipe for preserved lemons that is now a staple in our kitchen. Give it a try.
Pages in category ‘Pickled’
The following 59 pages are in this category, out of 59 total.
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- Pickled beetroot recipe
- Pickled beetroot recipe (1 litre qty)
- Pickled carrots
- Pickled eggs
- Pickled onions
- Pickled peppers
- Pickled peppers (V)
- Pickled red cabbage (Mrs Beeton's)
- Pickled shallots and radishes
- Pickled shallots in sherry vinegar
- Pickled turnips
- Pickled walnuts
- Pickling vinegar
- Pineapple vinegar
- Prawn balchao pickle
- Preserved lemons