Pickles & Fermented Condiments

🇹🇹Trinidad and Tobago

Mother-in-Law

A fiery Trinidadian relish of green mango or cucumber, garlic, and hot pepper, pickled in vinegar — named for its tongue-lashing heat.

🇨🇾Cyprus

Moungra

Μούγκρα

Cauliflower pickled in a brine started with wine yeast, mustard seed and vinegar until it turns pungent and sour.

🇲🇿Mozambique

Mozambican Achar

Achar

Green mango or lemon salted, fermented and packed in oil with chilli and mustard seed.

🇬🇪Georgia

Mtsvane pamidori

Მწვანე პომიდვრის მწნილი

Georgian Green Tomato Pickle is made from firm unripe tomatoes brined with garlic, herbs and spices until sharply sour.

🇬🇧United Kingdom

Piccalilli

Cauliflower, onion and gherkin in a bright yellow mustard and turmeric sauce, sharp and crunchy.

🇬🇱Greenland

Pickled Angelica

Greenlandic pickled angelica stems, crisp and tart, preserved in a sweet-sour brine.

🇱🇰Sri Lanka

Pickled Aubergine

වම්බටු මෝජු

Aubergine strips deep-fried until leathery, then cooked with mustard, vinegar, sugar and green chilli into a sweet-sour pickle.

🇬🇪Georgia

Pickled Bladdernut Blossom

Ჯონჯოლი

The unopened flower shoots of the bladdernut tree, salted and fermented, served in oil with onion as a starter.

🇦🇱Albania

Pickled Cabbage

Lakra Turshi

Albanian pickled cabbage, fermented for preservation, proper fermentation crunch with balanced salt and acidity and good texture, a traditional accompaniment to meats and heavier dishes in winter.

🇨🇾Cyprus

Pickled Caper Shoots

Κάππαρη

Whole caper shoots with leaves and buds pickled in vinegar brine and served in bundles as a meze.

🇪🇪Estonia

Pickled Cucumbers

Hapukurk

Traditional pickled cucumbers with dill, blackcurrant leaves and garlic, essential condiment and preservation method.

🇿🇦Cape Town, South Africa

Pickled Fish

A Cape Malay dish of fish cured in a spiced vinegar-onion sauce, a Good Friday and Easter tradition

🇨🇿Czech Republic

Pickled Gherkins

Okurky

Sweet-sour pickled gherkins, the standard garnish beside Czech pub food.

🇷🇴Romania

Pickled Green Tomatoes

Gogonele murate

Unripe green tomatoes brined whole with dill, horseradish and celery leaf, eaten firm and sour through the winter.

🇩🇰Denmark

Pickled Herring

Curry herring

Danish pickled herring in a sweet-sour vinegar and onion marinade, commonly served on rye bread.

🇱🇹Lithuania

Pickled Herring

Silkė

Herring marinated, pickled, or served in sour cream with onions, a staple appetizer throughout Lithuania.

🇸🇪Sweden

Pickled Herring

Inlagd sill

Salted herring pickled in vinegar, sugar, and spices with various marinades, essential to Swedish smörgåsbord.

🇵🇭Philippines

Pickled Papaya

Atchara

A sweet pickled green papaya with carrots, bell peppers, and raisins in vinegar, a classic side for grilled meats.

🇪🇪Estonia

Pickled Pumpkin

Marineeritud kõrvits

Pickled pumpkin with cloves, allspice and cinnamon, a mandatory Estonian Christmas side dish.

🇱🇧Lebanon

Pickled Turnips

كبيس لفت

Turnips pickled in brine with a slice of beetroot, which stains the whole jar bright magenta.

🇳🇨New Caledonia

Pickled Vegetables

Achards

Achards are New Caledonian pickled vegetables seasoned with oil, vinegar, chilli, and aromatics; the sharp preserve accompanies Broussard venison and grilled foods.

🇭🇹Haiti

Pikliz

Shredded cabbage, carrot, onion and scotch bonnet packed into a jar of vinegar with cloves and left to sharpen for days.

🇨🇳China

Preserved Radish

菜脯

Daikon salted and sun-dried for months or years until it turns dark and intensely savoury, chopped into omelettes and rice.

🇷🇪Reunion

Reunionese Achard

Achard de Légumes

Spicy vegetable relish; white cabbage, green beans, carrots, onions, and sometimes green fruit marinated in vinegar, oil, and spices; saffron or turmeric, cumin; derived from the Indian achaar; served with meat, fish, or as a sandwich; a TasteAtlas-listed must-try; the achard that is a Reunionese condiment.

🇩🇰Denmark

Rødbeder (Pickled Beets)

Rødbeder

A Danish pickled beetroot, sliced and served on smørrebrød with liver pâté

🇩🇪Germany

Sauerkraut

Hapukapsas

Sauerkraut is finely cut cabbage fermented with salt until pleasantly sour and crunchy-soft, with Slovak Kyslá kapusta as a named tradition.

🇧🇳Brunei

Shrimp Paste

Belacan

Fermented shrimp paste blocks made from tiny geragau shrimp, essential umami ingredient in Malay cooking, deep purple-brown color with strong pungent aroma, foundational

🇮🇩Indonesia

Shrimp Paste

Terasi

Fermented shrimp paste used as condiment base in many Indonesian dishes, pungent and umami-rich.

🇦🇲Armenia

Sibekh

Սիբեխ

Wild herb picked in the mountains in spring, pickled in brine and eaten as a sharp, salty side with cheese and bread.

🇨🇳Sichuan, China

Sichuan Pickled Vegetables

泡菜

Vegetables — radish, long beans, cabbage, ginger, chillies — brined in a salt-and-baijiu mother liquid in a water-sealed clay jar, sour rather than sweet.

🇩🇪Brandenburg, Germany

Spreewald Gherkins

Spreewälder Gurken

Protected Spreewald gherkins are crisp cucumbers preserved in seasoned brine, with dill and herb variations.

🇱🇰Sri Lanka

Sri Lankan Pickle

අච්චාරු

Carrot, onion, green chilli and unripe fruit pickled with mustard, vinegar and sugar, sold in jars and by the bag at roadside stalls.

🇱🇧Lebanon

Stuffed Pickled Aubergines

مكدوس

Baby aubergines salted, stuffed with walnut, garlic and chilli, and packed under olive oil until they soften and sour.

🇳🇴Norway

Sursild (Pickled Herring)

Sursild

Norwegian pickled herring in a sweet-sour vinegar-onion marinade, a Christmas and daily staple. A national and preserved classic, tangy and savory, served with bread and potatoes, a festive and home dish.

🇮🇩West Java, Indonesia

Tauco

Tauco is fermented soybean paste made in Cianjur and Pekalongan, sold in jars as an Indonesian condiment.

🇳🇵Nepal

Tila Ko Achar

तिलको अचार

A Nepali sesame-seed pickle, toasted, ground and spiced.