Getting to know the types of pickles

Pickling is one of the methods of long-term preservation of food. Combining different vegetables and fruits to increase the storage time and benefit from these foods in the seasons of the year when there is no access to these ingredients in a fresh form has been common since ancient times. Of course, making pickles not only preserves food for a longer period of time, but also changes the taste and texture of food in a delicious and interesting way.

Korean Pickle: In Korea, kimchi is a common pickle that is made by fermenting fragrant cabbage and also contains a variety of vegetables and ingredients such as soybeans, fish, oysters, and many other ingredients. . The pickling process in Korea is taken from China, but unlike the usual pickled Chinese cabbage, Korean pickles have their own changes according to the local flavor and available ingredients.

Chinese pickles: In Asian countries like China, pickles are very popular and have also been prepared for thousands of years. Chinese pickles include vegetables such as cabbage, lettuce, bitter melon, cucumber, carrot and shallot. These ingredients and other vegetables are mixed with sugar and salt and placed in vinegar and the lid is tightly closed for about a month to prepare.

Japanese Pickles
Similarly, even the Japanese They also have their own pickle, which includes ingredients such as ginger, gingko, carrot, eggplant, radish, plum, green apricot, and soybean paste, which are boiled together with vegetables. Types of Japanese pickles are:

Shizuzuki pickles
Suzuki pickles
Amazuku pickles
Mi Suzuki pickles

Pickles of different cities of Iran: Considering the vastness of our country Iran, each region produces and consumes its own types of pickles.

Kurdistan, Haft Bijar pickles: for Kurdistan province. but this pickle is also attributed to Gilan province and Azerbaijan; But the raw ingredients of pickles prepared in Kurdistan are different from Bijar pickles of Gilan and Mazandaran. This pickle consists of eggplant, carrot, cauliflower, cucumber, garlic, shallot, salt and vinegar.

Bandar Abbas and Bushehr, Bandari pickle: related to the southern cities of Iran, which are more hot and fond of spicy pickles. and they are sharp. This pickle consists of salted cucumber, eggplant, carrot, cauliflower, shallot, tomato paste, salt, red pepper and aromatic vegetables. It consists of mango, pepper, turmeric and salt.

Gilan and Mazandaran: Northern cities produce more pickles, which are grown from their own crops, due to summer cultivation, for example, Gilan province uses pickled eggplant, okra, and pickled garlic. . The most important types of northern pickles are placed in one of the following categories:

pickled eggplant, eggplant, vinegar, salt, shallot, turmeric and aromatic vegetables

Nazkhatun, grilled eggplant, tomato, garlic, Aromatic vegetables, pepper powder, vinegar

Bijar pickles, eggplant, unripe tomatoes, green pepper, garlic and aromatic northern herbs