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53-497: The full title of the work is "Song Dynasty Pujiang Woman of the Wu Surname Records on Household Essentials", which echoes the contents of the book as a detailed guide for preparing essential household dietary ingredients and dishes of the period. This includes cooked items as well as various pickled and preserved foods that can be eaten straight or used as ingredients. Wu's work consists of three chapters grouped according to

106-661: A ploughman's lunch . Other popular pickles in the UK are pickled mussels , cockles , red cabbage , mango chutney , sauerkraut , and olives . Rollmops are also quite widely available under a range of names from various producers both within and out of the UK. Pickled herring , rollmops , and salmon are popular in Scandinavia . Pickled cucumbers and red garden beets are important as condiments for several traditional dishes. Pickled capers are also common in Scandinavian cuisine. In

159-419: A clay pot. Indian pickles are mostly prepared in three ways: salt/ brine , oil, and vinegar, with mango pickle being most popular among all. Singapore , Indonesian and Malaysian pickles, called acar 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. In

212-460: 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 csalamádé and leavened cucumber (kovászos uborka) . Csalamádé is a type of mixed pickle made of cabbage, cucumber, paprika, onion, carrot, tomatoes, and bay leaf mixed up with vinegar as

265-434: A glossary, and a foreword by Eugene N. Anderson and Miranda Brown. This Chinese literature-related article is a stub . You can help Misplaced Pages by expanding it . Pickling 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

318-1013: A large variety of pickles (known as achar (अचार, اچار) in Nepali, Assamese, Bengali, Hindi (अचार), Punjabi, Gujarati, Urdu (اچار) uppinakaayi in Kannada, lonacha (लोणचं) in Marathi, uppilittathu or achar in Malayalam , oorukai in Tamil , pacchadi(పచ్చడి) or ooragaya(ఊరగాయ) in Telugu , which are mainly made from varieties of mango, lemon , lime , gongura (a sour leafy shrub), tamarind , 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

371-494: A lid with an airtrap or a tight lid may be used if the lid is able to release pressure which may result from carbon dioxide buildup. Mold or (white) kahm yeast 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. 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

424-486: 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". Consuming pickled vegetables

477-721: A staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates , proteins , fats , minerals , and vitamins . Typical examples include grains ( cereals and legumes ), seeds , nuts and root vegetables ( tubers and roots ). Among them, cereals ( rice , wheat , oat , maize , etc.), legumes ( lentils and beans ) and tubers (e.g. potato , taro and yam ) account for about 90% of

530-810: 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 spices and seasonings to flavor it. The ceviches consist of shrimp, octopus, and various fishes seasoned and served cold. 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 sauerkraut preparation, and held underwater by flat stones layered on top. Alternatively,

583-1107: A unique flavor, texture, and slight carbonation. Its juice can be used instead of carbonated water to make a special type of spritzer ('Újházy fröccs') . 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 (Vecsési savanyú káposzta) is the most famous. Romanian pickles ( murături ) are made out of beetroot , cucumbers , green tomatoes ( gogonele ), carrots , cabbage , garlic , sauerkraut , bell peppers , melons , mushrooms , turnips , celery and cauliflower . Meat, like pork , can also be preserved in salt and lard . Polish , Czech and Slovak traditional pickles are cucumbers, sauerkraut, peppers, beetroot, tomatoes, but other pickled fruits and vegetables, including plums, pumpkins and mushrooms are also common. North Caucasian , Russian , Ukrainian and Belarusian pickled items include beets, mushrooms, tomatoes, sauerkraut, cucumbers, ramsons , garlic , eggplant (which

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636-601: Is a tart vegetable mix popular in the Maritime Provinces and the Southern United States , similar to piccalilli . Pickled fish is commonly seen, as in Scotland, and kippers 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. Pickled eggs are common in many regions of

689-949: Is also a favorite traditional remedy against morning hangover . An Italian pickled vegetable dish is giardiniera , which includes onions, carrots, celery and cauliflower. Many places in southern Italy, particularly in Sicily, pickle eggplants and hot peppers. In Albania , Bulgaria , Serbia , North Macedonia and Turkey , mixed pickles, known as turshi , tursija or turshu form popular appetizers, which are typically eaten with rakia . Pickled green tomatoes, cucumbers, carrots, bell peppers, peppers, eggplants, and sauerkraut are also popular. Turkish pickles, called turşu , are made out of vegetables, roots, and fruits such as peppers, cucumber, Armenian cucumber , cabbage, tomato, eggplant (aubergine), carrot, turnip , beetroot, green almond , baby watermelon, baby cantaloupe, garlic , cauliflower , bean and green plum . A mixture of spices flavor

742-455: Is also associated with a 28% increase in the risk of stomach cancer . Staple food A staple food , food staple , or simply staple , is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans ,

795-584: Is also pickled in bottled vinegar and is a staple condiment in Filipino cuisine. In Vietnamese cuisine , vegetable pickles are called dưa muối ("salted vegetables") or dưa chua ("sour vegetables"). Dưa chua or dưa góp is made from a variety of fruits and vegetables, including cà pháo , eggplant , Napa cabbage , kohlrabi , carrots , radishes, papaya , cauliflower , and sung . Dưa chua made from carrots and radishes are commonly added to bánh mì sandwiches. Dưa cải muối

848-790: Is archaeological evidence of cucumbers being pickled in the Tigris Valley in 2030 BCE. Pickling vegetables in vinegar continued to develop in the Middle East region before spreading to the Maghreb , to Sicily and to Spain . From Spain it spread to the Americas . On the other hand, fermented salt pickling reportedly has its origins in China. Pickling was used 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

901-521: 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. In Mexico , chili peppers , particularly of the Jalapeño and serrano varieties, pickled with onions, carrots and herbs form common condiments. In

954-534: Is called a pickle , or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs. Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, and high in salt, preventing enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months, or in some cases years. Antimicrobial herbs and spices, such as mustard seed , garlic , cinnamon or cloves , are often added. If

1007-586: Is commonly consumed as a kosher dish in Israel and is considered pareve , meaning that it contains no meat or dairy so it can be consumed with either. In Hungary , the main meal (lunch) usually includes some kind of pickles (savanyúság) , but pickles are also commonly consumed at other times of the day. The most commonly consumed pickles are sauerkraut (savanyú káposzta) , pickled cucumbers and peppers , and csalamádé , but tomatoes, carrots, beetroot, baby corn, onions, garlic, certain squashes and melons, and

1060-500: 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. In Pakistan , pickles are known locally as achaar (in Urdu اچار) and come in a variety of flavours. A popular item is the traditional mixed Hyderabadi pickle , a common delicacy prepared from an assortment of fruits (most notably mangoes) and vegetables blended with selected spices. Although

1113-465: Is growing. 2013 Rice is most commonly cooked and eaten as separate entire grains, but most other staple cereals are milled into a flour or meal that can be used to make bread , noodles , pasta , porridge and mushes like mealie pap (although both can be eaten either as grains or ground into flour). Root vegetables can be mashed and used to make porridge -like dishes such as poi and fufu . Pulses (such as chickpeas , from which gram flour

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1166-503: Is home to a huge variety of pickled vegetables, including radish , baicai (Chinese cabbage, notably suan cai , pao cai , and Tianjin preserved vegetable ), zha cai , chili pepper (e.g. duo jiao ), and cucumbers , among many others. Japanese tsukemono (pickled foods) include takuan ( daikon ), umeboshi ( ume plum), tataki gobo ( burdock root ), gari and beni shōga (ginger), turnip , cucumber , and Chinese cabbage . The Korean staple kimchi

1219-446: Is made by pressing and sun-drying vegetables such as cải xậy and gai choy . Nhút mít is a specialty of Nghệ An and Hã Tĩnh provinces made from jackfruit . In Burma , tea leaves are pickled to produce lahpet , which has strong social and cultural importance. 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. China

1272-473: Is made) and starchy root vegetables (such as canna rhizomes) can also be made into flour. Consumed in isolation, staple foods do not provide the full range of essential nutrients . The nutrient-deficiency disease pellagra is associated with a diet consisting primarily of maize , while the disease beriberi is associated with a diet of refined white rice . Scurvy can result from a lack of vitamin C , also known as ascorbic acid. One author indicated that

1325-407: Is primarily made out of julienned green papaya, carrots, and shallots, seasoned with cloves of garlic and vinegar; but could include ginger, bell peppers, white radishes , cucumbers or bamboo shoots. Pickled unripe mangoes or burong mangga , unripe tomatoes, guavas , jicama , bitter gourd and other fruit and vegetables still retain their appeal. Siling labuyo , sometimes with garlic and red onions,

1378-520: Is typically stuffed with julienned carrots), custard squash , and watermelon . Garden produce is commonly pickled using salt, dill , blackcurrant leaves , bay leaves and garlic and is stored in a cool, dark place. The leftover brine (called rassol (рассол) in Russian ) has a number of culinary uses in these countries, especially for cooking traditional soups, such as shchi , rassolnik , and solyanka . Rassol , especially cucumber or sauerkraut rassol,

1431-877: Is usually made from pickled napa cabbage and radish , but is also made from green onions, garlic stems, chives and a host of other vegetables. Jangajji is another banchan consisting of pickled vegetables. In Iran , Turkey , Arab countries , the Balkans , and the South Caucasus , pickles (called torshi in Persian , turşu in Turkish language and mekhallel in Arabic ) are commonly made from turnips , peppers, carrots, green olives , cucumbers, eggplants, cabbage, green tomatoes, lemons , and cauliflower . Sauerkraut , as well as cabbage pickled in vinegar, with carrot and other vegetables

1484-522: The Andes —were also staples centuries ago. Oca tubers, ulluku tubers and grain amaranth are other foods that may have been historical Andean staples. Pemmican made from dried meat and fat was a staple of the Plains Indians of North America . Most staple foods are currently produced using modern, conventional farming practices. However, the production of staple food using organic farming methods

1537-650: The Mesoamerican region , pickling is known as encurtido 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" consists of carrots, onions, and jalapeño peppers and used to accompany meals common in taquerías and restaurants. Another example of

1590-465: The Philippines , pickling is a common method of preserving food, with many commonly eaten foods pickled, traditionally done using large earthen jars. The process is known as buro or binuro . 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. Atchara

1643-646: The Prairies where the Sioux herded bison , and the Arctic , where the Sami people herd reindeer . The dominant staple foods in different parts of the world are a function of weather patterns, local terrain, farming constraints, acquired tastes and ecosystems . For example, the main energy source staples in the average African diet are cereals (46 percent), roots and tubers (20 percent) and animal products (7 percent). In Western Europe

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1696-502: The United States and Canada , pickled cucumbers (most often referred to simply as "pickles"), olives, and sauerkraut 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). Sweet pickles made with fruit are more common in

1749-599: The cuisine of the American South . 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, Concord grapes and peaches. 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. Chow-chow

1802-625: The developing world , accounting for roughly 40 percent of the food eaten by half the population of sub-Saharan Africa . Roots and tubers are high in carbohydrates , calcium , and vitamin C , but low in protein . Cassava root , for example, is a major food staple in the developing world, a basic food source for around 500 million people. With economic development and free trade, many countries have shifted away from low- nutrient-density staple foods to higher-nutrient-density staples, as well as towards greater meat consumption . Some foods like quinoa —a pseudocereal grain that originally came from

1855-647: The pith of the sago palm tree ), and large, fleshy fruits (e.g. breadfruit , breadnut , coconut and plantains ). Staple foods may also include processed food products (depending on the region) such as olive oil , coconut oil , and sugar . Generally, staple foods are those eaten in bulk that supply energy to humans, predominantly in the form of sugars and carbohydrates , and so are mainly plant-based, as meats and eggs are predominantly protein and fat , though dairy products provide all these. However, not all places are suitable for agriculture , and so pastoralism can be favoured instead, as it has

1908-810: The Southern United States, pickled okra and watermelon rind are popular, as are deep-fried pickles and pickled pig's feet , pickled chicken eggs, pickled quail eggs, pickled garden vegetables and pickled sausage. 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. Pickles were part of Thanksgiving dinner traditions as early as 1827. The first mention of pickles at Thanksgiving comes from Sarah Josepha Hale 's novel Northwood . (Hale

1961-516: The United States. Pickled herring is available in the Upper Midwest . Giardiniera , a mixture of pickled peppers, celery and olives, is a popular condiment in Chicago and other Midwestern cities with large Italian-American populations, and is often consumed with Italian beef sandwiches. Pennsylvania Dutch Country has a strong tradition of pickled foods, including chow-chow and red beet eggs . In

2014-499: The advantage that animals can live off of land unsuitable for agricultural crops and consume the local plant matter that is otherwise inedible to humans and convert that into foods - meat , offal , fat , eggs and milk - that humans can eat. Animals can therefore provide staples to human diets in inhospitable ecosystems such as deserts , steppe , taiga , tundra , and mountainous terrains . Specific examples include herding in regions such as Mongolia where sheep are herded,

2067-540: 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 B vitamins produced by bacteria. The English term "pickle" first appears around 1400 CE. It is from Middle English pikel , a spicy sauce served with meat or fish, borrowed from Middle Dutch or Middle Low German pekel ("brine") but later referred to preserving in brine or vinegar. South Asia has

2120-426: The desired taste is obtained. 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. In commercial pickling, a preservative such as sodium benzoate or EDTA may also be added to enhance shelf life. In fermentation pickling,

2173-412: The fermenting agent. Leavened cucumber, unlike other types of pickled cucumbers that are around all year long, is rather a seasonal 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

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2226-682: The food be completely sterile 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. When both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid . Many pickles start with Leuconostoc , and change to Lactobacillus with higher acidity. Pickling with vinegar likely originated in ancient Mesopotamia around 2400 BCE. There

2279-459: The food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria , produces the required acidity. Other pickles are made by placing vegetables in vinegar. Like the canning process, pickling (which includes fermentation) does not require that

2332-491: The food itself produces the preservation agent, typically by a process involving Lactobacillus bacteria that produce lactic acid as the preservative agent. Alum , 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 Food and Drug Administration . Another common crisping agent is calcium chloride , which evolved from

2385-437: The main staples in the average diet are animal products (33 percent), cereals (26 percent), and roots and tubers (4 percent). Most of the human population lives on a diet based on one or more of the following staples: cereals ( rice , wheat , maize (corn), millet , and sorghum ), roots and tubers ( potatoes , cassava , yams and taro ), and animal products such as meat, milk, eggs, cheese and fish. Regional staples include

2438-461: The nutritional value of some staple foods are negatively affected by higher levels of carbon dioxide , as occurs in climate change . The following table shows the nutrient content of 10 major staple vegetable foods in raw form on a dry weight basis to account for their different water contents. Raw grains are not edible and cannot be digested, so they must be cooked, sprouted, or otherwise prepared for human consumption. In sprouted and cooked form,

2491-517: The origin of the word is ambiguous, the word āchār is widely considered to be of Persian origin. Āchār in Persian is defined as 'powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, sugar or syrup.' In Sri Lanka , a date and shallot pickle achcharu 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

2544-768: The pickles. In Greece , pickles, called τουρσί(α) , are made out of carrots, celery, eggplants stuffed with diced carrots, cauliflower, tomatoes , and peppers . In Spain , 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 Tapas . In Britain , pickled onions and pickled eggs are often sold in pubs and fish and chip shops . Pickled beetroot , walnuts , and gherkins , and condiments such as Branston Pickle and piccalilli are typically eaten as an accompaniment to pork pies and cold meats, sandwiches or

2597-433: The plants rye , soybeans , barley , oats , and teff . Just 15 plant crops provide 90 percent of the world's food energy intake (exclusive of meat), with rice , maize , and wheat comprising 2/3 of human food consumption. These three are the staples of about 80 percent of the world population, and rice feeds almost half of humanity. Roots and tubers, meanwhile, are important staples for over one billion people in

2650-420: The practice of using pickling lime . See also firming agent . "Refrigerator pickles" are unfermented pickles made by marinating fruit or vegetables in a seasoned vinegar solution. They must be stored under refrigeration or undergo canning to achieve long-term storage. Japanese Tsukemono use a variety of pickling ingredients depending on their type , and are produced by combining these ingredients with

2703-480: The types of recipes and originating ingredients: It is also the first published work that described the use of soy sauce seasoning in dishes (referred to as "醤油") along with the more typical soy, fish, and meat based seasoning pastes common during medieval China. A bilingual Chinese and English version was published in 2023 as Madame Wu's Handbook on Home-Cooking: The Song Dynasty Classic on Domestic Cuisine , translated by Sean J. S. Chen, with extensive annotations,

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2756-533: The vegetables to be preserved and putting the mixture under pressure. In 1993, the World Health Organization listed traditional Asian pickled vegetables as possible carcinogens , and the British Journal of Cancer released an online 2009 meta-analysis of research on pickles as increasing the risks of esophageal cancer . The report, citing limited data in a statistical meta analysis, indicates

2809-1210: The world's food calorie intake. Early agricultural civilizations valued the crop foods that they established as staples because, in addition to providing necessary nutrition , they generally are suitable for storage over long periods of time without decay. Such nonperishable foods are the only possible staples during seasons of shortage, such as dry seasons or cold temperate winters, against which times harvests have been stored. During seasons of surplus, wider choices of foods may be available. Staple foods are derived from either plant or animal products that are digestible by humans and can be supplied in substantial quantities. Common plant-based staples include cereals (e.g. rice , wheat , maize , millet , barley , oats , rye , spelt , emmer , triticale and sorghum ), starchy tubers (e.g. potato , sweet potato , yam and taro ) or root vegetables (e.g. cassava , turnip , carrot , rutabagas ), and dried legumes ( lentils and beans ). Animal-based staples include various types of meat (typically livestock and poultry ), fish , eggs , milk and dairy products (e.g. cheese ). Other staple foods include sago (derived from

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