Pickled Foods

Cucumbers aren't the only food worth brining. Here, some of the odder items that people pickle.

By Kristin Appenbrink
Pickles on platesRealSimple.com
For centuries, people around the world have used pickling to preserve out-of-season foods. Here's a sampling of some of the most popular ingredients.

Usually a mix of cabbage, fish paste, and chili peppers fermented in brine; accompanies rice at almost every meal in Korea.

Preserved Lemons 
Pickled in salt, water, and lemon juice (and sometimes with sweet nigella flower seeds); served in Morocco in meat tagines and with roast chicken.

Pig's Feet 
This American soul-food classic is preserved in a vinegar brine and usually eaten as a snack.

Duck Eggs 
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).

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Quick Tip

Fish on butcher paper

The size of fish fillets varies from market to market. A good rule of thumb is to count on 6 ounces per person.