Pickle/Related Articles: Difference between revisions
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imported>Howard C. Berkowitz (New page: {{subpages}} ==Parent topics== {{r|Cooking methods}} {{r|Brining}} {{r|Canning}} ==Subtopics== {{r|Sauerkraut}} {{r|Moroccan preserved lemons}} {{r|Kimchi}} {{r|Cucumber pickles}} ==Ot...) |
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Latest revision as of 14:04, 11 February 2009
- See also changes related to Pickle, or pages that link to Pickle or to this page or whose text contains "Pickle".
Parent topics
- Cooking methods [r]: Add brief definition or description
- Brining [r]: A process in which food is soaked in a salt solution (the brine) before cooking. [e]
- Canning [r]: Add brief definition or description
Subtopics
- Sauerkraut [r]: Fermented cabbage, considered as best-known German national dish, but traditional throughout central Europe. [e]
- Moroccan preserved lemons [r]: Add brief definition or description
- Kimchi [r]: Strongly spiced vegetable pickles that are basic to Korean cooking; flavorings include hot peppers, fermented fish sauce or fresh seafood abd garlic [e]
- Cucumber pickles [r]: Add brief definition or description
- Brine [r]: Add brief definition or description
- Jams and jellies [r]: Add brief definition or description
- Vinegar [r]: A dilute form of acetic acid used in the kitchen and elsewhere. [e]