List of pickled foods

A

• Aavakaaya – Variety of pickles prepared using mangoPages displaying short descriptions of redirect targets
• Acar – Southeast Asian pickled vegetables
• Achaar – Pickled varieties of vegetable and fruitPages displaying short descriptions of redirect targets
• Allium chinense – Species of Allium
• Amba – Mango pickle condiment
• Apple – Edible fruit^[1]
• Artichoke – Type of vegetable cultivated for culinary use^[2]
• Asazuke – Japanese pickling method
• Asinan – Indonesian pickled vegetable or fruit dish
• Atchara – Filpino unripe papaya pickle

B

• Beet eggs – Egg dish
• Beetroot – VegetablePages displaying short descriptions with no spaces
• Beni shōga – Japanese pickled ginger
• Bettarazuke – Type of pickled daikon popular in Tokyo
• Bodi ko achar
• Bostongurka – Type of relish with pickled gherkins, red bell pepper and onion with spices
• Branston pickle – British food brand known for its pickled chutney
• Brined cheese – Cheese that is matured in brine
• Brinjal – Plant speciesPages displaying short descriptions of redirect targets
• Burong mangga – Filipino side dish

C

• Cabbage – Leafy vegetable in the flowering plant family Brassicaceae
• Caper – Species of plant (Capparis spinosa)
• Chamoy – Savory sauces and condiments in Mexican cuisine made from pickled fruit
• Champoy – Myrica rubra pickled in salt, sugar, and vinegar from the Philippines
• Chanh muối – Salt-pickled lime in Vietnamese cuisine
• Chhundo – Kind of Indian pickle from Gujarat
• Chinese pickles – Vegetables or fruits that have been fermented by pickling with salt and brine
• Chow-chow – Pickled relish
• Cockles – Family of edible marine bivalve molluscs
• Coleslaw – Salad consisting primarily of finely-shredded raw cabbage^[3]
• Corned beef – Salt-cured beef product
• Crab meat
• Crack seed – Category of snacks that originated in China
• Cucumber soup – Traditional Polish and Lithuanian soup made from sour, salted cucumbers and potato
• Cueritos – Latin cuisine pickled pork skin
• Curtido – Fermented cabbage relish from Central America
• Pickled carrot – Carrot pickled in brine, vinegar, or other solution
• Pickled cucumber – Small pickled and fermented cucumber

D

• Daikon – Pickled preparation of daikon radish
• Dilly beans – Pickled green beans, often flavoured with dill
• Fermented bean curd, also known as doufulu – Chinese condiment

E

• Eggs – Hard-boiled eggs cured in vinegar or brine
• Eisbein – Corned ham hock
• Encurtido – Pickled vegetable appetizer, side dish and condiment in the Mesoamerican region^[4]

F

• Fried pickle – Snack food made by deep-frying sliced battered dill pickles
• Fruit – Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar
• Fukujinzuke – Condiment in Japanese cuisine

G

• Gari – Thinly sliced ginger dish
• Garlic – Iranian pickled garlic condimentPages displaying short descriptions of redirect targets
• Garlic – Vinegar-preserved garlic of Chinese tradition
• Gherkin – Small pickled and fermented cucumber
• Giardiniera – Italian relish of pickled vegetables in vinegar or oil
• Ginger pickle – Pickle eaten in Andhra Pradesh, India
• Green beans – Pickled green beans, often flavoured with dill – sometimes referred to as dilly beans

H

• Ham hock – Joint on the hog's leg between the ham and trotter
• Herring – Traditional way of preserving herring

J

• Jujube – Species of plant with edible fruit

• 
  Dilly beans
• 
  Gari (pickled ginger)
• 
  A pickled gherkin
• 
  Pickled herring with onions

K

• Karashizuke – Type of Japanese pickled vegetable
• Kasuzuke – Japanese pickles using the lees from sake
• Kiamoy – Snack made from dried pickled fruit and anise
• Kimchi – Korean side dish of fermented vegetables

• Baek-kimchi – Kimchi made without the chili pepper powder
• Dongchimi – Short-maturing Korean vegetable pickle
• Kkakdugi – Kimchi variety made with diced radish
• Nabak-kimchi – Variant of the Korean dish kimchi
• Yeolmu-kimchi – Korean pickle of summer radish leaves

• Knieperkohl – Pickled cabbage dish similar to sauerkraut
• Kool-Aid pickles – Small pickled and fermented cucumber

L

• Lahpet – Burmese pickled tea
• Li hing mui – Salty dried Chinese plum
• Limes – Method of preserving the fruit of limes

M

• Mango pickle – Variety of pickles prepared using mango
• Matsumaezuke – Pickled dish from Matsumae, Hokkaidō, Japan
• Meigan cai – Type of dry pickled Chinese mustard
• Mixed pickle – Pickles made from a variety of vegetables mixed in the same pickling process
• Mohnyin tjin – Burmese fermented vegetables in rice wine
• Morkovcha – Koryo-saram spicy marinated carrot dish
• Murabba – Sweet fruit preserve
• Murături – Pickled vegetables of the Romanian cuisine
• Mussels – Bivalve mollusc
• Mustard – Popular salt-fermented dish in Hmong cuisinePages displaying short descriptions of redirect targets

N

• Nem chua – Vietnamese fermented pork dish
• Nozawana – Japanese leaf vegetable, often pickled
• Nukazuke – Japanese pickle made by fermenting vegetables in rice bran

O

• Onions
• Oorgai – Pickled varieties of vegetable and fruitPages displaying short descriptions of redirect targets

P

• Pachranga – Pickled varieties of vegetable and fruitPages displaying short descriptions of redirect targets
• Pao cai – Pickle in Chinese cuisine
• Peppadew – Brand name of a sweet and spicy pickled pepper grown in South Africa
• Piccalilli – British relish of chopped pickled vegetables and spices
• Pickle meat – Meat, typically offal, in vinegarPages displaying short descriptions of redirect targets – also referred to as pickled pork
• Pickled carrot – a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time
• Pickled cucumber – Small pickled and fermented cucumber
• Pickled onion – Onions pickled in a solution of vinegar or salt
• Pickled pepper – Capsicum pepper preserved by pickling
• Pickled pigs' feet – Meat, typically offal, in vinegarPages displaying short descriptions of redirect targets
• Pickled radish – Radish dish served with Korean fried chicken
• Pickling salt – Fine-grained salt used for manufacturing pickles
• Pikliz – Haitian condiment
• Prawn – Crustaceans used for culinary purposes^[6]
• Preserved lemon – Type of pickle
• Prune – Dried plum

R

• Radish – Root vegetable of the Brassicaceae family
• Relish – Condiment made from cooked pickled vegetables, fruit or herbs
• Rollmops – Pickled herring fillets

S

• Salmon – Commercially important migratory fish^[7]
• Salt pork – Salt-cured pork usually made from pork belly
• Salt-cured meat – Preservation of food using saltPages displaying short descriptions of redirect targets
• Sauerkraut – Finely sliced and fermented cabbage
• Sausage – Meat product
• Seaweed – Algae that can be used for culinary purposes
• Seer Torshi – Iranian pickled garlic condimentPages displaying short descriptions of redirect targets
• Shrimp – Crustaceans used for culinary purposes
• Sour cabbage – Fermented vegetable preserve
• Spanish pickle^[8][9][10]
• Spreewald gherkins – Specialty gherkin from Brandenburg
• Suan cai – Traditional Chinese pickled vegetables

T

• Takuan – Pickled preparation of daikon radish
• Three bean salad – Common cold salad composed of various cooked or pickled beans^[11]
• Tianjin preserved vegetable – Type of pickled Chinese cabbage originating in Tianjin, China
• Torshi, also known as Tursu – Procedure of preserving food in brine or vinegarPages displaying short descriptions of redirect targets
• Tsukemono – Japanese preserved vegetables
• Turnip – Type of root vegetable

U

• Umeboshi – Sour pickled Japanese fruit

• 
  Takuan is pickled daikon radish.
• 
  Tursu are the pickled vegetables of the cuisines of many Balkan and Middle East countries.
• 
  Umeboshi (pickled ume fruit) drying in the sun

W

• Walnuts – Traditional English pickle made from walnuts
• Watermelon rind – Plant with large fruit^[12]
• Whelks – Common name that is applied to various kinds of sea snail

Z

• Zha cai – Pickled mustard plant stem from Chongqing, China