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Recipes

1504 records with their sources, across 11 categories.

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Recipes

21 recipes

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South African pumpkin atchar in its finished form.

South African pumpkin atchar

South African pumpkin atchar: Freeze for winter; refrigerated 48-hour limit includes overnight marination.

South Africa · Modern method
· Vegetables
Ball sweet pumpkin pickles in its finished form.
High risk

Ball sweet pumpkin pickles

Ball sweet pumpkin pickles: Cupboard: exact published Ball formulation and water-bath process.

North America · Modern method
· Vegetables
Sweet-sour pumpkin refrigerator pickle on a warm ivory background.

Sweet-sour pumpkin refrigerator pickle

Pumpkin simmered with 5% vinegar, sugar, cinnamon, cardamom and cloves, then chilled. A sweet-sour pickle for the refrigerator.

Modern method
· Vegetables
White shiro-umezu and red shiso umezu in clear bowls with ripe ume and red shiso.

Umezu (ume pickling liquid)

The very salty, sour liquid drawn out of Japanese ume fruit by salt during umeboshi making: acidity from the fruit's citric and malic acid, not from acetic fermentation; white, or red with shiso.

Wakayama · Traditional method
· Condiments
Illustrative Himalayan Galgal pickle: short rectangular pieces of large yellow citrus in a mustard-oil, spice and jaggery pickle, served in a plain ceramic bowl with whole Galgal fruit nearby.

Galgal pickle

Ripe Himalayan galgal is boiled, sun-dried and cooked with mustard oil, spices and jaggery before a further rest in a ceramic jar.

Western Himalayas · Modern method
Fruit
Illustrative finished Lunu dehi: light-brown whole salted limes with visible cuts, chilli and peppercorns in a little vinegar-lime juice, served in an open bowl.

Lunu dehi

Lunu dehi is Sri Lankan salted lime pickle. This version sun-dries cut, salt-stuffed ripe limes, then packs them with dried lime juice, chillies, spices and vinegar.

Sri Lanka · Traditional method
Fruit
Whole small sweet gherkin pickles in clear golden spiced vinegar syrup, shown in a glass jar and a small serving dish.

Sweet gherkin pickles

Sweet gherkin pickles are small whole cucumbers preserved in a spiced, sweet vinegar syrup. This four-day U.S. canning method uses repeated hot-water soaks, staged syrup additions, and a boiling-water process.

United States
· Vegetables
Photograph of Vinegar-pickled foods.

Vinegar-pickled foods

Food placed in an already acidic liquid, vinegar, so that acidity comes from the vinegar rather than from microbes; Roman texts document the practice, and later household books extended it to vegetables, fruit, fish and meat.

Mediterranean · Traditional method
· Vegetables
Photograph of Sivas pezik turşusu.
Elevated risk

Sivas pezik turşusu

A preserve of pezik and other non-sugar beet stalks from Sivas Province, blanched, salted and acidified with lemon juice and vinegar, then held for one to three weeks as the registered specification directs.

Sivas Province, central-eastern Anatolia
Vegetables
Illustrative jar and bowl of freshly prepared Haitian pikliz with shredded cabbage, carrot, shallot and Scotch bonnet in vinegar-lime brine.
Elevated risk

Pikliz

Pikliz is a Haitian cabbage-and-vegetable condiment pickled with vinegar, citrus and hot peppers. It brings sharp acidity and chilli heat to rich fried foods; its history and shelf life remain unestablished here.

Haiti · Modern adaptation
· Condiments
Softened, quarter-cut golden lime pickle in a shallow ivory bowl.

Lime pickle (Peter Kuruvita)

Peter Kuruvita’s published lime pickle stuffs 20 limes with rock salt, then simmers them in vinegar, sugar and chilli before a two-week rest.

Sri Lanka · Modern method
· Fruit
Whole dill pickles in a glass jar of vinegar brine, with fresh cucumbers and dill beside it.
High risk

Quick fresh-pack dill pickles

Whole small cucumbers are soaked in a measured salt solution, packed with dill and mustard seed, then covered with a boiling 5% vinegar brine and processed in a boiling-water canner.

United States · Modern method
· Condiments
Illustrative fish escabeche: cooked fish covered with a vinegar-based preparation. Escabeche varies by region; this image is not a tested preservation method.

Escabeche

Fried or cooked food covered in a vinegar-based preparation, the heat and the externally supplied acid working together; a family of methods whose early form is a Roman instruction for treating fried fish with hot vinegar.

Mediterranean · Traditional method
· Fish and seafood
A sealed half-pint jar of small whole button mushrooms in the NCHFP-style oil-and-vinegar marinade with visible pimento, onion, herbs, garlic and peppercorns.
High risk

Marinated mushrooms

Small whole button mushrooms cooked in an acid and oil marinade and sealed in half-pint jars for shelf storage, using the tested US home-canning method.

United States
Prepared Swedish pickled herring pieces with red onion in a glass jar, with leek, carrot, allspice, bay leaf and cloves nearby.

5-minuterssill

A Swedish ready-to-dress herring preparation: add the classic sliced aromatics and spices to already prepared herring, then serve or chill for fuller flavour.

Sweden · Modern adaptation
· Fish and seafood
Whole cultivated button mushrooms in a pale amber vinegar-and-oil marinade with onion, pimento and peppercorns.
High risk

Eastern European Vinegar-Pickled Mushrooms

Small edible mushrooms are briefly cooked and packed in a seasoned vinegar marinade, a sweet-sour preserve served cold in Poland and neighbouring cuisines.

Poland · Modern adaptation
· Vegetables
Sri Lankan achcharu of shallots, carrots, green chillies and beans in a ceramic bowl.

Achcharu

Achcharu is a family of Sri Lankan vinegar pickles made with mixed vegetables or seasonal fruit and a piquant spice dressing. This version is a quick, refrigerated, non-fermented mixed-vegetable pickle.

Sri Lanka