Concept information
PREFERRED TERM
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1981-01-21T00:00:00Z
Last modified: 2021-05-24T17:34:42Z
skos:notation: 5864
DEFINITION
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Pickles are usually made from a mixture of vegetables and fruit. They are eaten as a savoury, spicy accompaniment to a meal. Pickles are preserved by a combination of increased acidity (reduced pH), added salt, reduced moisture and added spices. Pickles can be prepared using one of two main methods: lactic acid fermentation of vegetables, either with or without the addition of salt the preservation of vegetables in acetic acid (vinegar).
(en)Source: http://www.fao.org/3/a-au116e.pdf
Created: 10/11/18
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Salatalık, lahana, biber, yeşil domates, acur, pancar, ayva ve elma gibi meyve ve sebzelerin %5-10'luk tuz çözeltisine konması ve aroma vermesi için defne yaprağı, çekilmemiş karabiber, limon, sarımsak, maydanoz eklenerek laktik asit fermantasyonunun gerçekleştirilmesi ile elde edilen, çözelti asitliği yaklaşık %1 olan ürün.
(tr)Source: http://www.tubaterim.gov.tr
Created: 10/3/18
BROADER CONCEPT
- semi-conserve (fr)
SCOPE NOTE
- Condiments conserves dans vinaigre ou saumure (fr)
INCLUDED IN
IS MADE FROM
- saumure (fr)
IN OTHER LANGUAGES
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Arabic
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Chinese
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腌菜
Created: 2002-12-12T00:00:00Z
Last modified: 2021-08-27T15:24:42Z
skos:notation: 5864
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Czech
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English
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Georgian
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პიკული
Created: 2023-10-25T20:10:01
skos:notation: 91ea04c9
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German
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Hindi
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Hungarian
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Italian
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Japanese
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Korean
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Lao
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Persian
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Polish
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Pikle
Created: 2006-12-19T00:00:00Z
skos:notation: 61635
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Portuguese
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Russian
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Serbian
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Slovak
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Spanish
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Hortalizas en vinagre
Created: 1987-04-13T00:00:00Z
skos:notation: 22400
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Legumbres en vinagre
Created: 1987-04-14T00:00:00Z
skos:notation: 22643
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Pickles
Created: 1987-04-08T00:00:00Z
skos:notation: 19179
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Swahili
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Thai
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Turkish