Apart from being a process used to expand the lifespan of foods, pickling has also become a practice unique to every region resulting in pickle flavors and attributes specific to each.
Cucumbers belong to the family of melon and squashes and are rich with Vitamin K and fiber.
Naturally thinner and lighter in color, wild cucumbers are a twist to the traditional pickled cucumbers with their sweeter taste.
They can be added to a variety of sandwiches like Turkey & cheese and Hotdog sandwiches etc...
Mixed pickles are mostly used in the Middle Eastern region and Levant cuisines as an appetizer or add-on to local dishes and sandwiches for a sharp juicy taste.
Pickled peppers are preserved in brines with vinegar and salt mixed with spices and herbs.
Turnip was a main diet for the ancient Greeks and Romans.
Till this day, they have plenty of uses in the kitchen. Turnips can be added to salads, and mixed with cherry tomatoes and olives to make a delicious appetizer.
Turnip was a main diet for the ancient Greek and Roman. Turnips can be stored until winter arrives.
Even so, they have plenty of uses in the kitchen. Turnips can be added to salads, mix with cherry tomatoes and olives to make a delicious appetizer..
Apart from their great flavor, cornichons are nutritious in their fiber, various vitamins and minerals.
Before the flowers begin to bloom, capers are picked from trees as flower buds.
Capers are healthy to the diet and improvement of fiber intake.
Grape leaves are full of nutrients such as vitamins C, E, A, K and B6, plus niacin, iron, fiber, riboflavin, folate, calcium, magnesium, copper and manganese.
Eggplant is a vegetable valued for its beauty as well as its unique taste and texture.