The Accidental Scientist: Science of Cooking Exploratorium
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International  Pickle Gallery
plates of pickles

A Korean dish made by salting a vegetable, usually cabbage, and then fermenting it with red pepper and other spices.

Cucumber Pickle
A classic side dish in America, this pickle is made either by fermenting cucumbers in salt brine or by preserving them in vinegar. There are also versions of the cucumber pickle in Asia and Europe.

Popular in India, this condiment is made with chopped fruit, sugar, spices, and vinegar.

This pureed sauce is usually made with tomatoes preserved in vinegar. Other less common ketchup recipes call for mushrooms, walnuts, oysters, or oranges.

Pickled Eggs
The Chinese prepare this traditional dish by soaking duck or chicken eggs in salt brine.


Nukamiso Pickles
The Japanese concoct this dish by fermenting vegetables in rice-bran mash.

Thought to be developed by early Germanic peoples, sauerkraut is finely cut cabbage fermented in its own juices. Today, this dish is popular throughout Europe and North America.

Pickled Eggplant Stuffed with Garlic
The Lebanese soak stuffed eggplant in vinegar, and then eat them along with an assemblage of olives, yogurt cheese, flatbread, and other appetizers.

Pickled Herring
This Scandinavian and Dutch dish is made by soaking herring in vinegar, onions, and spices.

Miso Pickles
The Japanese concoct this dish by immersing vegetables in miso, a paste of fermented soybeans.


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