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

By Kristin Appenbrink
Updated May 30, 2007

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, $22.50).