Yes we do.
Pickled olives is the most common type of pickle here, though they aren’t pickled in vinegar (they’re typically a brine pickle). Pickled carrots and cauliflower also common.
Absolutely – piccalilli, gherkins, pickled onions (both classic and silverskin), pickled eggs, pickled beetroot, various chutneys and relishes from the basic (Branston) to the excellent (Indian lime pickle). Take vegetable, pickle, eat!
We do have pickles and salmueras, but white vinegar we mostly use for cleaning.
Most common pickles would be the little cucumber thingies, little onions, green guindillas which is a long green chili pepper and banderillas which is all the previous ones plus red bell pepper/anchovies/olives/tuna/etc stabbed in a toothpick. I do love a good banderilla.
What always weird me out is: what is white vinegar made of? In Italy the clear one is usually either wine vinegar or apple vinegar (that’s the name).
The wine vinegar is the cheapest one and quite shitty, so we mostly use it for cleaning. (And after a quick research online I’m guessing that is the equivalent of your white vinegar?)
We have pickles, the most common are cucumber or onions, and I believe there is giardiniera, that is a specific dish from north Italy (Piemonte region) that is pickled veggies of different types (I believe the most common vegetables in there are cauliflower, carrots, onions, cucumber, peppers and such).
Sure. We don’t do it much differently from our Nordic neighbours. For example, we marinate herrings in vinegar, oil, onions, mustard seeds and bay leaves.
Special mention: small fishes like sardines, anchovy or herring.
Most common pickeled in brine veggies are:
Cabbage
Cucumbers
green tomatoes
califlower with carrot
watermelon (possible in vinegar as well)
To give more taste to the vinegar or brine base we use the following, depending on the veggies that are used:
twigs of sour cherry
mustard seeds
Black peppercorns
Bay leaves
twigs of dried dill
apples
quince
garlic
hot peppers
sugar / honey
celery leaves / pieces
horseradish
onion
corn used usually for the brined cabbage
Also, we have borș – a sour liquid that is used to sour soups (ciorbe). It is made from cereals fermented in water and some other thing for a more rich taste.
Pickled mushrooms are the only mushrooms I eat. I severely dislike the taste of all mushrooms and when they’re pickled so that the only thing you can taste is the vinegar, then they’re edible, and I love them, because I love vinegar.
Yes we have pickles. Its often seen as a speciality from Amsterdam. There is even a somewhat famous tv show about an family from Amsterdam who runs a pickles business.
🇸🇪 This is not pickling really but shredded white cabbage mixed with white vinegar, canola oil and some salt and black pepper are delicious. We call it pizza salad and it’s served at pizzerias, lots of people think it’s an Italian salad but it isn’t.
Pickled herring is a fairly big thing here, although lightly fermented herring is more popular. We also pickle gherkins and all kinds of onions. Belgium and some areas of NL do pickled mussels and Indonesian pickled cabbage is in our supermarkets as a result of colonial times.
Comments
Yes.
Much as I love pickled onions in brown vinegar, my favourite pickle is Indian Lime Pickle
White? Are there any other colours of vinegar?
I am the odd one, I like salt cucumber over pickled cucumbers..
But yeah pickled beets, onion and cucumbers does exist in Sweden.
We don’t pickle puny vegetables. We pickle herring, like real men!
Yes. Just like in other Nordics, pickled herring is quite popular (not to be mixed with surströmming in any way, very different stuff).
The brine spice profiles range from mustard to dill, from tomato to garlic.
The most common way of eating them is to place a bit of herring on top of a piece of boiled or fried potato.
UK/Ireland
Yes and I love pickled eggs.
Yes we do.
Pickled olives is the most common type of pickle here, though they aren’t pickled in vinegar (they’re typically a brine pickle). Pickled carrots and cauliflower also common.
There’s a country that doesn’t have white vinegar??
Yes it exists! However I prefer pickling with apple cider vinegar, bit of sugar and salt.
best pickles are made with salt brine, not vinegar.
Personally i hate the vinegar smell, especially from vinegar pickled herring
Yeah, we mostly use it as a condiment though.
Absolutely – piccalilli, gherkins, pickled onions (both classic and silverskin), pickled eggs, pickled beetroot, various chutneys and relishes from the basic (Branston) to the excellent (Indian lime pickle). Take vegetable, pickle, eat!
We do have pickles and salmueras, but white vinegar we mostly use for cleaning.
Most common pickles would be the little cucumber thingies, little onions, green guindillas which is a long green chili pepper and banderillas which is all the previous ones plus red bell pepper/anchovies/olives/tuna/etc stabbed in a toothpick. I do love a good banderilla.
What always weird me out is: what is white vinegar made of? In Italy the clear one is usually either wine vinegar or apple vinegar (that’s the name).
The wine vinegar is the cheapest one and quite shitty, so we mostly use it for cleaning. (And after a quick research online I’m guessing that is the equivalent of your white vinegar?)
We have pickles, the most common are cucumber or onions, and I believe there is giardiniera, that is a specific dish from north Italy (Piemonte region) that is pickled veggies of different types (I believe the most common vegetables in there are cauliflower, carrots, onions, cucumber, peppers and such).
White vinegar exists, yes.
I don’t like pickles enough to have a favorite.
Sure. We don’t do it much differently from our Nordic neighbours. For example, we marinate herrings in vinegar, oil, onions, mustard seeds and bay leaves.
Most common pickeled veggies in vinegar base are:
Special mention: small fishes like sardines, anchovy or herring.
Most common pickeled in brine veggies are:
To give more taste to the vinegar or brine base we use the following, depending on the veggies that are used:
Also, we have borș – a sour liquid that is used to sour soups (ciorbe). It is made from cereals fermented in water and some other thing for a more rich taste.
Sure, it’s a basic cleaning supply, you use it when you don’t have a citric acid solution at hand.
We pickle like… everything.
Pickled mushrooms are the only mushrooms I eat. I severely dislike the taste of all mushrooms and when they’re pickled so that the only thing you can taste is the vinegar, then they’re edible, and I love them, because I love vinegar.
Of course it exists. We pickle loads of stuff, e.g.
-gherkins
-beetroot
-mushroom
-onion
-carrot
-peppers
-herring
My favourite are gherkins in brine, but ones with vinegar are also ok.
We don’t use vinegar for pickling, only barbarians use it.
We use rock salt.
Yes we have pickles. Its often seen as a speciality from Amsterdam. There is even a somewhat famous tv show about an family from Amsterdam who runs a pickles business.
Yes. My favourite is Perstorp vinegar from Sweden, which makes great pickles and in its undiluted form is excellent at stripping rust off metal.
I have white vinegar, but I don’t pickle veggies myself. The only thing I pickle are wild mushrooms.
Yes we do, it’s called “vin blanc de Bourgogne”.
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🇸🇪 This is not pickling really but shredded white cabbage mixed with white vinegar, canola oil and some salt and black pepper are delicious. We call it pizza salad and it’s served at pizzerias, lots of people think it’s an Italian salad but it isn’t.
Pickled herring is a fairly big thing here, although lightly fermented herring is more popular. We also pickle gherkins and all kinds of onions. Belgium and some areas of NL do pickled mussels and Indonesian pickled cabbage is in our supermarkets as a result of colonial times.
Yes, I dilute it to my bird’s bath water to keep his feathers clean and free from any parasites.
My favorite pickle is caper by far.
After that, pickled peppers and baby onions.
Yes we have it here. But it’s mostly used for cleaning lol.