pickling onions
1Pickling — Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water), to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic… …
2Onion — Onions redirects here. For the name and those bearing it, see Onions (surname). This article is about the plants. For other uses, see Onion (disambiguation). Onion Onions Scientific classification …
3pickle — [[t]pɪ̱k(ə)l[/t]] pickles, pickling, pickled 1) N PLURAL Pickles are vegetables or fruit, sometimes cut into pieces, which have been kept in vinegar or salt water for a long time so that they have a strong, sharp taste. Another strong Yorkshire… …
4Fish and chips — Fish and chips, photographed in Norfolk, England Fish and chips (colloquially known as a fish supper in Scotland and Northern Ireland) is a popular take away food in the United Kingdom, Australia, New Zealand and Canada. It typically consists of… …
5Russian cuisine — Plates of vareniki, a type of dumpling, with smetana (sour cream) and onion. Russian cuisine (Russian: Русская кухня, tr. Russkaya kuhnya) is diverse, as …
6food preservation — Any method by which food is protected against spoilage by oxidation, bacteria, molds, and microorganisms. Traditional methods include dehydration, smoking, salting, controlled fermentation (including pickling), and candying; certain spices have… …
7Hot sauce — For other uses, see Hot sauce (disambiguation). There are thousands of varieties of hot sauce Hot sauce, chili sauce or pepper sauce refers to any spicy sauce made from chili peppers and other ingredients. Contents …
8Food preservation — Canadian World War I poster encouraging people to preserve food for the winter …
9Vinegar — is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria.[1]. Commercial vinegar is produced either by fast or slow fermentation processes. Slow… …
10Jewish cuisine — is a collection of international cookery traditions linked by Jewish dietary laws (kashrus) and Jewish holiday traditions. Certain foods, notably pork and shellfish, are forbidden; meat and dairy are not combined, and meat must be ritually… …
