By Shireen Jamooji
Pickles were originally a solution to a problem. It's a way to preserve fresh ingredients longer and make them more palatable. Today, pickles are a way to add to dishes and cuisines with unique techniques and flavours that embody the culture of different countries.
A German and Eastern European pickle made from finely chopped cabbage that has been fermented in its own juice, salt, and sometimes, spices.
A spicy and pungent Korean pickle made from fermented cabbage or other vegetables like radish, cucumber, or scallions.
A spicy Italian pickle made from a mixture of pickled vegetables such as peppers, carrots, celery, and cauliflower.
A spicy and tangy Indian pickle made from a variety of fruits or vegetables like mango, lime, or chili peppers, pickled in oil, vinegar, and spices.
A Scandinavian and Northern European pickle made from pickled raw herring fillets, usually served with onions and sour cream.
Small, crunchy cucumbers that are pickled in vinegar, salt, and dill, originating from Europe but popular worldwide as a snack or sandwich ingredient.
A sweet and tangy Japanese pickle made from thinly sliced ginger root pickled in vinegar and sugar served alongside sushi.
A sour and salty Persian pickle made from a variety of vegetables like eggplant, carrots, and cucumbers, pickled in vinegar, salt, and spices.