5 Pickles From Around the World

Thank you so much to Cristal, Anajulia, Tammi, Thalissa, and Ari for sharing your stories with us!

Check out Tammis YT @thehalfricanfoodie

RECIPES

Koreyskaya Morkovka
Ingredients:
1 kg carrots
80 ml neutral flavor oil
3 cloves garlic
1 onion
1-2 tsp ground coriander seeds
1 tbsp sugar (optional if carrots are sweet enough)
2 tbsp apple cider vinegar
3 teaspoons salt
1 red chili (or 1 tsp chili flakes)
Directions:
Slice carrots to thin noodles, combine and massage it with salt. Let it sit. Finely chop onion and chili. Saute onions till golden brown, then add chili and coriander seeds. Let it cool a bit. Drain carrot from released juices, add minced garlic, vinegar, and sauteed onion with spices. Let it rest for a couple hours. Enjoy!

Artcha
Ingredients:
8 semi-ripe mangoes (still firm & mostly green), sliced
2 tsp salt
4 tsp crushed garlic
½ tsp chili powder
1-2 crushed Kambuzi chilis (habaneros are similar so they’ll work)
1 tbsp paprika
2 tbsp turmeric
⅛ cup lemon juice
1 large carrot, grated
1 cup vegetable oil
Directions:
Slice up the mango (peels and everything), rinse them then pat dry. Sprinkle the salt over the mango then place in a ziplock or airtight container (or a plastic bag tied tight). In a pot, pour in the oil, garlic, chili powder, kambuzi, paprika and turmeric. Place in low heat, stirring so nothing burns and cook all the ingredients together until fragrant (5 minutes). Add in the carrots and lemon juice then allow to sit over 2 nights in a container. After the two nights have passed, transfer the mangoes to a jar or a bottle, pour the oil over the mangoes and allow to sit again for at least one night. Serve as a side with nsima/sadza, chicken and veggies, or with rice.

Pickled Red Beet Eggs
Ingredients:
12 hard boiled eggs
2 (15 oz) cans sliced beets
1 cup apple cider vinegar
¾ cup sugar
1 cup water
Directions:
Place peeled hard boiled eggs in a large jar. Add water, vinegar, sugar to beets and juice in a saucepan and boil for 15 mins, stirring several times. (If the taste is too strong, add more water). Add beet juice mixture to eggs & beets. Let cool before putting in the refrigerator. Gently stir or shake jar daily. They need at least 3 days to get to the best flavor. The pickled beets are great alone or also awesome on salads.

Chilero Nicaraguense
Ingredients:
1 big white onion
1 big carrot
2-3 chili peppers of your preference (depending on how spicy you want)
½ tsp salt
½ tsp sugar
1 cup white vinegar
½ cup water
Directions:
Dice the onion and chili(s) into small pieces. Peel and grate the carrot. Using your hands, combine the three ingredients and massage them so the flavors can fuse. Add remaining ingredients and stir to combine. Pour into a mason jar. Let it sit under the sun or outside of the fridge for 2-3 days and then it’s ready to eat!

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Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

#pickle #pickles #aroundtheworld

[foodie]

Hi Beryl I am from Kerala in India. We have a variety of pickles from vegetables and fruits to meat and fish. My favorites are mango pickles and prawn pickles. You should try some prawn pickles. It's tangy, spicy and garlicky. We eat it as a side with white rice and other Kerala side dishes. I think prawn pickles are available in supermarkets; but homemade pickles have a different vibe. Hope you get to try some and possibly like it. PS: The pickles can be a bit intese .

[kaylizzie]

I’m from Ontario, Canada and we have pickled garlic scapes. Not every garlic variety has a scape (stem and flower bud) but they are commonly grown in gardens here. You should be able to get them in New York at farmers markets during the summer.

[Janani_Kannan]

I'm from India and right now it is turmeric season here. A common pickle in northern and western India is turmeric pickle, with fresh turmeric root, green chillies, ginger, salt, lemon juice and spices like ground cumin, mustard and fennel. Simple, yet incredibly flavorful. Best with parathas, theplas and curd rice (the south Indian in me cannot exist without curd rice).

[hungryclone]

I didn’t know until recently that that Uzbek pickled carrot dish is from Korean diaspora that fled the Korean War! It’s so wild. They used local ingredients to make food to their tastes and it spread across Uzbekistan and became a staple.

[srividhyaramakrishnan]

Hii Beryl, so excited for this series. Im from Tamilnadu, India. My favourite pickle is called "Maavadu". These are small raw mangoes almost bite sized. They are fermented with salt and other spices. Maavadu and Curd rice/buttermilk rice is the best combination EVER. You've got to try it!!!. The small raw mangoes are mostly available in the month of March, April and May.

[tywfcqm]

In Iran we pickle lots of vegetables but my absolute favorite is pickled garlic. The longer you let it sit, the darker and softer it becomes. So delicious!

[seganaleqa]

Here in Canada we do the pickled beet eggs too, and they are my favourite of all pickled eggs. 😋

[Dhilan]

Sri lankan lime pickle with rice, plain yoghurt and papadom is heaven.

[gamaliellysandercabria]

Philippines most common pickle: Atchara/Atsara which is a radish papaya carrot pickle. Sweet and sour flavor

[weronika]

In Poland, we have „kiszone ogórki” and „kiszona kapusta”. These are basically pickled cucumbers and pickled cabbage. They are pickled without vinegar in salt water and take at least a few weeks to make. Cucumbers are pickled with dill, a bit of horseradish and garlic, cabbage is shredded and pickled with cranberries or shredded carrots to give it the right taste.

[medharai]

In india, we have many types of pickles, cauliflower, lemon, chilli, mango, yam, peas, carrot etc and they taste damn tasty.

[taniatito]

I'm from Ukraine and nothing screams home and winter more for me than pickled pears and apples

[Account-user]

I am from Kolkata, India and I would recommend Beryl to try the classic wood apple pickle ( _kodbel er achar_ ) ... It's so easy to make and so delicious when seasoned properly! 😋

[humansomewhat]

Hi Beryl, I am from Texas, USA, and I wanted to advocate for some of the delicious home pickled foods that you will not find in stores. Green tomato relish is one of my favorites. It's a sweet, tangy relish made with garden fresh green tomato, onion, and any spicy or sweet pepper, depending on your preference. The pectin from the tomatoes combined with the sugar and apple cider vinegar almost leaves the pickling liquid like a syrup after it is canned. This is my favorite topping for a hot dog, bratwurst, andouille smoked sausage, etc. It is far superior in flavor and texture to the one-note sweet cucumber relish you typically find at the stores. We also sometimes make it with grated zucchini instead of the green tomato, and then the texture is closer to that of cucumber (but still a bit softer). I prefer the green tomato kind the best though.

[chromeo]

I grow my own peppers, beans, cucumbers, carrots, beets and dill during the summer and use my produce to pickle in the fall. My favourites are the dill pickles and hot peppers.

[SairamSattiraju]

I found it so interesting that all of them involved root vegetables! (Carrots, Beets, Potatoes)

[ktfitz]

I love pickling jalapenos, which I often use in homemade salsas as well as simply as a sandwich topper. I also love pickled onions.

[uttharapriyadarsi]

You should try kanni manga achar from Kerala. Kanni manga is the small kid mangoes, before it becomes the big fully grown mango. The taste is very unique, yet similar to mango pickle. I prefer it bit salty. You should try it.

[Ayyaii]

I'm from the US but I really enjoy pickled asparagus.
My family used to come together and pickle a bunch of stuff every year but we just haven't in a while for some reason. We would make apple butter and apple sauce and can that too, it was wonderful.

[wdestrempsmecke]

Pickled red beet eggs are everything.❤️❤️❤️