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pickle, general term for fruits or vegetables preserved in vinegar or brine, usually with spices or sugar or both. Vegetables commonly pickled include the beet, cabbage, cauliflower, cucumber, olive, onion, pepper, and tomato. Mixed pickles include piccalilli, chowchow, mustard pickles, and chutney. Dill pickles are cucumbers matured in a brine of dill leaves and seed heads. Sweet pickles are made from various fruits or vegetables—e.g., tomatoes, cucumbers, peaches, or plums—with sugar added. Pickles have limited nutritional value and are often used as appetizers. Before the invention of refrigeration they served as a sort of winter substitute for salads. Cucumbers, the most commonly pickled of all vegetables, are placed underripe in 10% brine, allowed to undergo a lactic acid fermentation, soaked in hot water to remove excess salt, and then covered with vinegar and other ingredients. In a wider sense, a pickle is an acid or saline liquid, such as brine or saltpeter for meat, limewater or water glass for eggs, brandy for fruit, or alcohol for laboratory specimens.
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The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.



a vegetable marinated in vinegar and spices, which is served as a relish with meat and fish dishes. Pickles with an acetic acid content of 0.6-1.2 percent are pasteurized at 85°C to prevent them from spoiling during storage. Pickles with an acetic acid content of 1.2-1.8 percent are prepared without pasteurization in barrels and other unhermetically sealed containers, but the storage temperature should not exceed 6°C (usual temperature 2°C).

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
CRUNCHY FERMENTED PICKLE RECIPE * Pickling jars and lids (I use 1 -liter glass canning jars) * Pickling salt, to taste * Unchlorinated water (let your water stand overnight, and the chlorine will evaporate), enough to cover the tops of the cucumbers in each jar * Small pickling-style cucumbers * Grape or oak leaves, 1 per jar * Spices of your choice (dill, parsley or lemon balm, mustard seeds, hot chiles, onion, garlic cloves, and so on), to taste 1.
"Over the past three years we have seen an increased interest in pickle ball," says park district Director of Facilities Angela Ferrentino.
Chicken pickle costs Rs 400 a kilogram, fish pickle is priced at Rs 300 per kilogram while varieties of pickles are sold for around Rs 150 per kilogram.
Pickle making was a family or community affair where relatives or neighbours would get together on appointed days to get the magic started.
The provincial food regulatory body has shut down both production units of pickle in Kala Khtai Road for using loose adulterated species, chemicals and other harmful ingredients in pickle.
PFA Director General Captain (retd) Muhammad Usman said the use of chemicals in the preparation of pickles was hazardous for human consumption.
The PFA operations and vigilance teams carried out a joint operation against adulterators and shut down two production units at Kala Khatai Road for using adulterated species, chemicals and other harmful ingredients in pickle.
The PFA team, led by Punjab DG Capt (r) Usman along with Director Shehzad Hussain Magsi raided three pickle factories in Bhuttapur area here.
The Pickle Pipe is a simple silicone airlock you can secure with a standard canning jar band.
The McHaneys had been writing letters to bureaucrats and visiting with lawmakers, trying in vain to understand why the word "pickle" had been defined so narrowly in the state's administrative code.
"I thought long and hard about it, but by complete chance it was the same lady that I got Pickle from.