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Concept information

PREFERRED TERM

void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Created: 1981-01-23T00:00:00Z

skos:notation: 5864

Encurtidos  

DEFINITION

  • 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)
  • 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)

BROADER CONCEPT

ENTRY TERMS

  • Created: 1987-04-13T00:00:00Z

    skos:notation: 22400

    Hortalizas en vinagre (es)
  • Created: 1987-04-14T00:00:00Z

    skos:notation: 22643

    Legumbres en vinagre (es)
  • Created: 1987-04-08T00:00:00Z

    skos:notation: 19179

    Pickles (es)

INCLUDED IN

IS MADE FROM

IN OTHER LANGUAGES

URI

http://aims.fao.org/aos/agrovoc/c_5864

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