0_Wizard
The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled"
The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled".
chosen_Pickling_0
Pickling
chosen_topic_0_Pickling
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled". The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. Another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.
Pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. A gherkin is a variety of cucumber: the West Indian or burr gherkin ("Cucumis anguria"), which produces a somewhat smaller fruit than the garden cucumber ("Cucumis sativus"). Gherkins are cooked, eaten raw, or used as pickles. Gherkins are usually picked when 4 to 8 cm (1 to 3 in) in length and pickled in jars or cans with vinegar (often flavoured with herbs, particularly dill; hence, "dill pickle") or brine.
List of Indian pickles
This is a list of common Indian pickles, which have a wide range of flavours and textures. Indian pickles are generally pickled with oil, vinegar, lemon juice or water. Indian pickles are often made into fresh relish and chutney, which provides additional flavours to food. Many types of foods in Indian cuisine are pickled. Mangoes, gooseberries and lemons are examples of foods that are commonly pickled in Indian cuisine. Sometimes Indian families have their own unique pickle and chutney recipes that are handed-down through the generations. There are many centuries-old companies located in India, which are well known for their original Indie recipes.
South Asian pickles
Achaar, South Asian pickles or pickles of the Indian subcontinent are foods pickled from certain varieties of vegetables and fruits - finely chopped and marinated in brine or edible oils along with various Indian spices. Some varieties of fruits and vegetables are small enough to be used whole. Some geographic regions specialize in pickling meats and fish. The most common South Asian-style pickles are made from mango and lime. Others include cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, amla, garlic, green or red chili peppers, kohlrabi, cordia, kerda, purple yam, karonda, bitter gourd, jackfruit, mushroom, eggplant, cucumber, turnip and lapsi.
Russian cuisine
Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse, with Northern and Eastern European, Caucasian, Central Asian, Siberian, and East Asian influences . Russian cuisine derives its varied character from the vast and multi-ethnic expanse of Russia. Moreover, it is necessary to divide Russian traditional cuisine and Soviet cuisine, which has its own peculiarity. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, pork, poultry, caviar, mushrooms, berries, and honey.
Norwegian cuisine
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from its continental counterparts with a stronger focus on game and fish. Many of the traditional dishes are results of using conserved materials, with respect to the long winters. Modern Norwegian cuisine, although still strongly influenced by its traditional background, now bears some Globalization: pastas, pizzas, tacos, and the like are as common as meatballs and cod as staple foods, and urban restaurants sport the same selection one would expect to find in any western European city.
I with grave (Cyrillic)
I with grave (Ѝ ѝ; italics: "Ѝ ѝ") is a character representing a stressed variant of the regular letter in some Cyrillic alphabets, but none (either modern or archaic) includes it as a separate letter. Most regularly is used in Bulgarian and Macedonian languages to distinguish the short form of the direct object ('her') from the conjunction ('and', 'also'), or less frequently, to prevent ambiguity in other similar cases. When not available, the character is often replaced by an ordinary (not recommended, but still orthographically correct) or in Bulgarian by the letter (formally this is considered a spelling error).
1_Apprentice
That is interesting. What else can you tell me?