This very easy pickling process preserves lemons in salt and their own juices.Kaynak: timesdispatch.com

She said: 'We have a big garden in L.A. and we started canning jam and pickling.Kaynak: dailymail.co.uk

Pickling salt can be used for things other than pickling. It can be used in place of table salt, although it can cake. A solution to this
Kaynak: Pickling salt

Tarhana herb or Turkish pickling herb, Echinophora sibthorpiana or Echinophora tenuifolia L. subsp. sibthorpiana (Guss.) Tutin (Turkish
Kaynak: Echinophora sibthorpiana

many names including hydrated lime, builders' lime, slack lime, Chuna (Word used in India , Pakistan and Afghanistan ), cal, or pickling lime.
Kaynak: Calcium hydroxide

Vinegar and sugar are often added after the 24-hour soak in lime, along with pickling spices . Bread and butter : File:Bread and butter
Kaynak: Pickled cucumber

Pickling can be broadly categorized into two categories: chemical pickling and fermentation pickling. In chemical pickling, the food is
Kaynak: Food preservation

There are three main varieties of cucumber: "slicing", "pickling", and "burpless". Within these varieties, several different cultivar s
Kaynak: Cucumber

(literally: shallow pickling) is a Japanese pickling method characterized by its short preparation time. The word asazuke can also refer
Kaynak: Asazuke

Acar is a type of pickling made in Indonesia , Malaysia , and Singapore . It is made from different vegetables such as yardlong bean s,
Kaynak: Acar

Ancient methods of preserving fish included drying , salting , pickling and smoking . All of these techniques are still used today but
Kaynak: Fish preservation

as in cooking, baking, meat preservation, and pickling The most common starting material in some regions, because of its low cost, is malt.
Kaynak: Vinegar

Cabbages are prepared in many different ways for eating, although pickling , in dishes such as sauerkraut , is the most popular.
Kaynak: Cabbage

distilled vinegar . Soy sauce , miso , vinegar , rice bran (nuka), and sake lees (sake kasu ) are also useful for pickling in the Japanese style.
Kaynak: Tsukemono

also kasu-zuke, is a Japan ese dish made by pickling fish or vegetable s in the lees (residual yeast and other precipitates) of sake ,
Kaynak: Kasuzuke

It is made by pickling daikon with sugar , salt , and sake without filtering koji . stickiness of koji leftover from the pickling process.
Kaynak: Bettarazuke