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| + | #REDIRECT [[wikipedia:Pickle|Pickle]] |
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| − | In the USA, the term '''pickles''' refers specifically to [[Cookbook:Pickling|pickled]] [[Cookbook:Cucumber|cucumbers]]. These are known as gherkins (or, less formally, "wallies") in the United Kingdom. (In the US, gherkins are small pickles.) They may be produced by fermentation or by simply treating cucumbers with [[Cookbook:Vinegar|vinegar]]. Pickles are often flavored with [[Cookbook:Turmeric|turmeric]] and [[Cookbook:Dill|dill]]. They are generally used to add piquancy to a main meal, and on or with [[Cookbook:Hamburger|hamburgers]] and other types of sandwiches.
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| − | One popular type of pickle that comes from Jewish cuisine is the ''kosher pickle.'' The issue with kosher dietary rules comes from the usage of polysorbates that come from animals. (See [[Judaism/Contents/Jewish_Cooking|Jewish Cooking]] for details.) Additionally, a kosher pickle has a zesty, [[Cookbook:Garlic|garlic]] brine, made with kosher salt.
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| − | Outside of the USA, the term "pickle" sometimes refers to any sort of pickled food. These can range from pickled [[Cookbook:Onion|onions]] to complex pickles produced for the [[Cookbook:Cuisine of India|Indian]] market. Even meats and fish can be pickled.
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| − | If a recipe calls for "pickles", it's the US usage; if it is any other kind of pickle, it should be more specific (i.e., pickled [[Cookbook:Radish|radish]], pickled [[Cookbook:Chili pepper|pepper]], etc.)
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