Pickles, an ancient culinary art, offer a zesty, tangy, and sometimes spicy addition to meals across cultures. These fermented or brined delights tantalize taste buds and elevate dishes to new heights. Join us on a flavorful journey as we explore the Top 10 Pickles From Around the World & Their Delectable Recipes.
1. Korean Kimchi
A staple of Korean cuisine, kimchi showcases the art of fermenting cabbage with chili pepper, garlic, and various seasonings. Recipe: Shred Napa cabbage, salt, rinse, mix with a paste of chili flakes, garlic, ginger, and salted shrimp, then ferment for a few days.
2. Indian Achaar
Indian pickles or achars come in diverse flavors like mango, lime, or mixed vegetables, steeped in spices, mustard oil, and vinegar. Recipe: Mix diced mangoes with spices (turmeric, fenugreek, mustard seeds), salt, and oil; sun-dry for a few days.
3. German Sauerkraut
Sauerkraut, finely sliced fermented cabbage, is a German specialty, often seasoned with caraway seeds or juniper berries. Recipe: Shred cabbage, massage with salt, pack into jars, ferment for a few weeks, and enjoy the tangy goodness.
4. Japanese Tsukemono
Tsukemono refers to a variety of Japanese pickles made from cucumbers, daikon, or eggplant, seasoned with salt, rice bran, or vinegar. Recipe: Salt sliced cucumbers, then marinate in a mix of rice vinegar, sugar, and soy sauce for a few hours.
5. Middle Eastern Pickled Turnips
Turnips pickled in beetroot juice, vinegar, and salt create a vibrant pink-hued delicacy enjoyed across the Middle East. Recipe: Slice turnips, pack in jars with garlic and beetroot, cover with a mix of water, vinegar, and salt; refrigerate for a week.
6. Mexican Escabeche
Escabeche comprises pickled jalapeños, carrots, onions, and other veggies in a spiced vinegar brine, adding zing to Mexican dishes. Recipe: Simmer sliced jalapeños, carrots, onions, and herbs in a mix of vinegar, water, sugar, and salt; cool before serving.
7. Italian Giardiniera
Giardiniera, a mix of pickled vegetables like cauliflower, peppers, and carrots, soaked in oil and vinegar, lends an Italian touch to antipasto platters. Recipe: Combine sliced vegetables with a brine of vinegar, water, spices, and olive oil; refrigerate for a week.
8. Jewish Half-Sour Pickles
Half-sour pickles, a Jewish deli favorite, are mildly fermented cucumbers seasoned with dill, garlic, and mustard seeds. Recipe: Combine cucumbers with a brine of water, salt, garlic, dill, and spices; refrigerate for a few days for a crisp crunch.
9. Thai Pickled Mustard Greens
Thai pickled mustard greens, ‘Pak Dong Dong’, are prepared with mustard greens, salt, and sometimes chili, offering a piquant side dish. Recipe: Rub mustard greens with salt, rinse, then ferment with chili and garlic for a few days.
10. Turkish Torshi
Torshi encompasses various pickled vegetables like eggplant, cabbage, or bell peppers in a mix of vinegar, oil, and spices, common in Turkish cuisine. Recipe: Combine chopped vegetables with a spiced vinegar brine, let sit for a week for flavors to meld.
Pickles, with their diverse flavors and preparation methods, add a burst of tanginess and complexity to dishes worldwide. Whether it’s the fiery heat of kimchi, the tang of sauerkraut, or the zesty crunch of giardiniera, pickles are a testament to the art of preserving and enhancing flavors. Embrace these global favorites and try your hand at making these delectable pickles to elevate your culinary adventures!
