Pickles

Pickles, a term generally applied to vegetables preserved in vinegar, with or without spices; though pickled applies to animal food preserved in salt (see PRESERVED PROVISIONS). The vegetables most pickled in Britain are cabbage, cauliflower, gherkins or young cucumbers, French beans, onions and eschalots, walnuts, mushrooms, and nasturtiums. Piccalilly or Indian pickle is made of cucumber, cauliflower, mustard-seed, and flower of mustard. For the methods of preparing pickles reference must be made to a cookery-book. Capers (q.v.) are imported; also olives preserved in brine and in vinegar, and several preparations of the mango fruit. The food value of pickles as a condiment is touched on at DIET, Vol. III. p. 809; and for adulterated pickles, see ADULTERATION.