A World of Pickles

By Marne Setton

Published on May 25, 2010

1. Haitian pikliz, a fiery slaw usually served with fried seafood and meats, gets its heat from habanero or Scotch bonnet chiles.

2. Called l'hamd markad in Morocco, preserved lemons lend a concentrated, tart flavor to tagines and savory pastries.

3. Vietnamese pickled shallots, called dua hanh, complement rich dishes like pork kho—pork braised in a savory-sweet caramel sauce—and grilled meats.

4. In southern India, a meal often ends with rice, yogurt, and a tangy lime pickle seasoned with coriander and black salt.

5. Made with young sea kelp and cucumber, kyuri zuke is one of a variety of palate-cleansing, quick-pickled vegetable dishes known in Japan as sokuseki zuke.

6. In Spain's Basque region, pickled leeks are served cold in salads or eaten as a snack.

7. Pickled turnips colored with beet juice are beloved in the Arab world, where they're usually called torshi lef; in many Middle Eastern markets, vendors lure customers with bread drizzled with the pickling liquid.

8. Corn relish, popular in the southern United States and in Pennsylvania Dutch country, is typically made with pimentos and tender kernels as well as the corn's milk, which is released when the kernels are scraped from the cob.

9. Pickled tomatoes, a Russian favorite, are preserved whole, often with garlic and hot peppers.

10. In Germany, pickled asparagus spears are served, heated, as a side dish. They are also delicious cold, with homemade mayonnaise.

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