Pickled fruit

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Pickled peaches may be prepared from medium-sized, non-melting clingstone peaches that are small-seeded. In the United States prior to around 1960, some were prepared from small, unripe freestone peaches. Flavour may be added to the pickle using 'sweet spices', such as cinnamon, cloves and allspice,{{cite web |last1=Shulman |first1=Martha Rose |title=Pickled Peaches With Sweet Spices Recipe |url=https://cooking.nytimes.com/recipes/1016824-pickled-peaches-with-sweet-spices |website=NYT Cooking |publisher=New York Times |access-date=3 August 2022}} or savoury pickling spices, such as peppercorns and coriander.{{cite web |last1=Smith |first1=Delia |title=Preserved Pickled Peaches |url=https://www.deliaonline.com/recipes/type-of-dish/preserves/preserved-pickled-peaches |website=Delia Online |access-date=3 August 2022 |language=en |date=9 November 2015}} Pickled peaches may be used to accompany meats and in salads, and also have other uses.

Pickled pears may be prepared with sugar, cinnamon, cloves and allspice to add flavor, and may be referred to as spiced pears. They may be prepared from underripe pears. Pickled pears may be used to accompany dishes such as roasts and salads, among others.

File:Delicious_Peaches.jpg

To pickle grapes it is necessary to use white wine vinegar, water, kosher salt, sugar, cloves garlic, rosemary and dried chili flakes. Garlic, chili flakes and some other species make grapes a unique flavor.{{Cite news|url=https://www.wsj.com/articles/refrigerator-pickles-summer-fruit-all-sealed-up-1470242450|title=Refrigerator Pickles: Summer Fruit, All Sealed Up|last=Stabiner|first=Karen|date=August 3, 2016|work=The Wall Street Journal|access-date=October 6, 2019}}

The cantaloupe is a summer season fruit, which can be pickled and refrigerated to be able to eat it during the rest of the year. The cantaloupe can be pickled using champagne vinegar, hot water, granulated sugar, ice, mustard seed, celery seed, Aleppo pepper and cinnamon stick.

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• Apple
• Crab apple
• Apricot
• Umeboshi
• Barberry
• Blackberry
• Blueberry
• Caper
• Cherry
• Citrus peel
• Currant
• Dates
• Damson
• Fig
• Grape
• Mango pickle
• Aavakaaya
• Nata de coco – fermented coconut juice
• Nata de pina – fermented pineapple juice
• Olives
• Orange
• Peach
• Nectarine
• Pear
• Peppadew
• Pickled lime
• Pickled pepper
• Plum
• Preserved lemon
• Prunes
• Strawberry
• Tomato
• Watermelon may be pickled, as well as watermelon rind.

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File:MoroccanlemonS.jpg|Pickled lemons

File:Wattermelon.jpg|Pickled watermelon.

File:Buai khem.jpg|Buai khem is Thai for "salted (Chinese) plums". They are prepared from Prunus mume (also known as "Chinese Plum" or "Japanese Apricot"), and are pickled, dried, and salted.

File:Cherrypeppers.jpg|Pickled pimientos

File:Olives being pickled.jpg|Olives being pickled

File:Pickled Mango.png|Pickled mango

File:Pickled peppers.jpg|Jarred pickled peppers

File:Pickled Tomatoes6.jpg|Pickled tomatoes

File:Pickled fruits and veggies.jpg|Pickled apple along with other vegetables.

In Malaysia, some fruits are pickled when they are unripe, such as belimbing, kedondong, chermai, lime, pineapple, papaya, mango and nutmeg.

File:Pickle_peppers.jpg

In Mexico, there are two phrases to describe a pickle: the term "escabechar" or "encurtir" is used when food is pickled by vinegar; whereas it is called "escabeche" or "salmuera" when salt is the main pickling agent.{{Cite web|url=https://www.mexconnect.com/articles/2419-preserving-the-fall-harvest-mexican-pickles-and-vinaigrettes|title=Preserving the Fall harvest:Mexican pickles and vinaigrettes.|last=Hursh Graber|first=Karen|date=October 1, 2006|website=Mexconnect|access-date=September 29, 2019}}

The word "vinegar" is of French origin (Vin - Aigre), comprising "vino-agrio" in Spanish and literally "wine-sour" in English. At its origin, vinegar was obtained as the result from the fermentation of wine which was sour.

In Mexico, vinegar is obtained in large part from the fermentation of fruits such as pineapple and apple; people use this naturally sourced vinegar to pickle fruits and vegetables in the home. With many various peppers, the pickle pepper is very popular in Mexico — the pepper being one of the main products made both at home and by the pickling industry. Some states in Mexico such as Oaxaca and Puebla use homemade fermented pineapple-vinegar or sour brine to pickle fruits such as mangoes, membrillos and some cactus — the resulting pickles are then used as ingredients in traditional cooking.

{{portal|Food}}

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• {{annotated link|Chutney}}
• {{annotated link|List of condiments}}
• {{annotated link|List of fruit dishes}}
• {{annotated link|List of Indian pickles}}
• {{annotated link|List of pickled foods}}
• {{annotated link|Peter Piper}}
• {{annotated link|Pickles in India and Pakistan}}

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{{Commons category|Pickled fruit}}

{{reflist|refs=

{{cite book | last1=Woodroof | first1=J.G. | last2=Luh | first2=B.S. | title=Commercial Fruit Processing | publisher=Springer Netherlands | year=1986 | isbn=978-94-011-7385-8 | url=https://books.google.com/books?id=OmoyBwAAQBAJ&pg=PA521 | pages=521–}}

{{cite book | last1=Battcock | first1=M. | last2=Azam-Ali | first2=Sue | title=Fermented Fruits and Vegetables: A Global Perspective | publisher=Food and Agriculture Organization of the United Nations | series=FAO agricultural services bulletin | issue=134 | year=1998 | isbn=978-92-5-104226-7 | url=https://books.google.com/books?id=eCBa4u-3xiMC&pg=PA14 | page=14}}

{{cite book | last=Carrolata | first=K. | title=Pickled: From curing lemons to fermenting cabbage, the gourmand's ultimate guide to the world of pickling | publisher=F+W Media | year=2012 | isbn=978-1-4405-4023-3 | url=https://books.google.com/books?id=z-eKHRtqTMMC&pg=PA41 | page=41}}

{{cite book | last1=White | first1=A. | last2=Varney | first2=J. | title=Philadelphia Chef's Table: Extraordinary Recipes from the City of Brotherly Love | publisher=Lyons Press | year=2012 | isbn=978-0-7627-8944-3 | url=https://books.google.com/books?id=3v5e7d-0CLwC&pg=PA147 | page=147}}

{{cite book | last1=Ziedrich | first1=L. | last2=Williams | first2=C. | title=The Joy of Pickling: 250 Flavor-packed Recipes for Vegetables and More from Garden Or Market | publisher=Harvard Common Press | year=2009 | isbn=978-1-55832-375-9 | url=https://books.google.com/books?id=yubK8iNWXooC&pg=PA287| page=287}}

{{cite book | last=Steinkraus | first=K. | title=Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded | publisher=Taylor & Francis | series=Food Science and Technology | year=1995 | isbn=978-0-8247-9352-4 | url=https://books.google.com/books?id=VKlHKIvrogUC&pg=PA139 | page=139}}

{{cite book | title=Home Pickling | publisher=Taylor & Francis | series=Culinary arts | year=2014 | isbn=978-1-317-84643-7 | url=https://books.google.com/books?id=dcPKAgAAQBAJ&pg=PT59}}

{{cite book | last1=Janick | first1=J. | last2=Paull | first2=R.E. | title=The Encyclopedia of Fruit and Nuts | publisher=CABI North American Office | series=CABI Publishing Series | year=2008 | isbn=978-0-85199-638-7 | url=https://books.google.com/books?id=cjHCoMQNkcgC&pg=PA373 | page=373}}

{{cite book | title=California Fruit News | publisher=Howard C. Rowley | issue=v. 64, no. 1741 | year=1921 | url=https://books.google.com/books?id=SVZRAAAAYAAJ&pg=PA3 | page=3}}

{{cite book | last=Tsuji | first=S. | title=Japanese Cooking: A Simple Art | publisher=Kodansha International Limited | series=Cookery, Food and Drink Series | year=2007 | isbn=978-4-7700-3049-8 | url=https://books.google.com/books?id=fby2Er0seMMC&pg=PA317 | page=317}}

{{cite book | last1=Grigson | first1=J. | last2=Skargon | first2=Y. | last3=Hill | first3=J. | last4=Dickerman | first4=S. | title=Jane Grigson's Fruit Book | publisher=University of Nebraska Press | series=At table series | year=2007 | isbn=978-0-8032-5993-5 | url=https://books.google.com/books?id=ej3cNgbF90gC&pg=PA449 | page=449}}

{{cite book | last=McCarthy | first=L. | title=Jam On: The Craft of Canning Fruit | publisher=Penguin Publishing Group | year=2012 | isbn=978-1-101-57516-1 | url=https://books.google.com/books?id=HICCgL79Px8C&pg=PA163 | pages=163–}}

{{cite book | last=Andrea | first=A.L. | title=Home Canning, Drying and Preserving | publisher=Doubleday, Page | year=1918 | url=https://books.google.com/books?id=zdgqAAAAYAAJ&pg=PA107 | page=107}}

{{cite book | last=Chesman | first=A. | title=The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More | publisher=Storey Publishing, LLC | year=2012 | isbn=978-1-60342-890-3 | url=https://books.google.com/books?id=yHVkXToN-tYC&pg=PA109 | page=109}}

{{cite book | last1=Hobson | first1=J. | last2=Watts | first2=P. | title=Making Traditional and Modern Chutneys, Pickles and Relishes: A Comprehensive Guide | publisher=Crowood Press, Limited | year=2012 | isbn=978-1-84797-502-7 | url=https://books.google.com/books?id=7Jh8AwAAQBAJ&pg=PA119 | page=119}}

{{cite book | last=Carrolata | first=K. | title=Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling | publisher=Adams Media | year=2012 | isbn=978-1-4405-3873-5 | url=https://books.google.com/books?id=Ei-5N-DNDgkC&pg=PA86 | pages=86–87}}

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Category:Pickles

Category:Food preservation

Category:Fermented foods

Category:Condiments