Usually a mix of cabbage, fish paste, and chili peppers fermented in brine; accompanies rice at almost every meal in Korea.
Pickled in salt, water, and lemon juice (and sometimes with sweet nigella flower seeds); served in Morocco in meat tagines and with roast chicken.
This American soul-food classic is preserved in a vinegar brine and usually eaten as a snack.
Immersed in a saltwater brine for a week or more; often used for hard or soft boiling in China.
Preserved in a mixture of salt, oil, and spices, such as cayenne pepper and mustard seeds; in India, eaten as a snack or served with rice at meals.
Source: Pickled, by Lucy Norris (Stewart, Tabori & Chang, amazon.com $22.50).