This is a list of pickled foods. Many various types of foods are pickled to preserve them and add flavor. Some of these foods also qualify as fermented foods.
- Aavakaaya – Mango pickle from Andhra Pradesh, India
- Acar – Vegetable pickle made in Indonesia, Malaysia, Singapore and Brunei.
- Achaar – Foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits
- Allium chinense – Edible species of plant native to China and Korea
- Amba – Mango pickle condiment
- Apple – edible fruit of domesticated deciduous tree 
- Artichoke – Vegetable; a species of thistle cultivated as a food 
- Asazuke – Japanese pickling method
- Asinan – A pickled vegetable or fruit dish from Indonesia
- Atchara – A pickle made from grated unripe papaya popular in the Philippines
- Cabbage – A leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads
- Caper – Species of plant with edible flower buds and fruits
- Carrot – Root vegetable, usually orange in color
- Chhundo – Kind of Indian pickle from Gujarat
- Chanh muối – A salt-pickled lime in Vietnamese cuisine
- Chinese pickles – Various vegetables or fruits that have been fermented by pickling with salt and brine
- Chow-chow – A North American pickled relish
- Cockles – Family of edible marine bivalve molluscs
- Coleslaw – Salad consisting primarily of finely-shredded raw cabbage 
- Corned beef – Salt-cured beef product
- Crab meat – The meat found within a crab
- Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution
- Cucumber soup – A traditional Polish and Lithuanian soup made from sour, salted cucumbers and potato
- Cueritos – Pig skin, usually pickled in vinegar, and can be made with a spicy sauce
- Curtido – A type of lightly fermented cabbage relish from Central America
- Daikon – A pickled preparation of daikon radish
- Dilly beans – Pickled green beans, often flavoured with dill.
- Fermented bean curd, also known as Doufulu – A Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine
- Eggs – Hard boiled eggs cured in vinegar or brine
- Eisbein – Pickled ham hock
- Fried pickle – A snack food made by deep-frying sliced battered dill pickles.
- Fruit – Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar
- Fukujinzuke – Vegetables including daikon, eggplant, lotus root and cucumber finely chopped and pickled in a base flavored with soy sauce
- Gari – Thinly sliced young ginger marinated in a solution of sugar and vinegar served usually served with sushi
- Garlic – A vinegar-preserved garlic of Chinese tradition.
- Gherkin – Cucumber pickled in brine, vinegar, or other solution
- Giardiniera – An Italian relish of pickled vegetables in vinegar or oil
- Ginger pickle – A popular pickle in Andhra Pradesh, India
- Green beans – Pickled green beans, often flavoured with dill. – sometimes referred to as dilly beans
- Ham hock – Joint on the hog's leg between the ham and trotter
- Herring – A traditional way of preserving herring
- Jujube – A species of plant with edible fruit
- Karashizuke – A type of Japanese pickled vegetable
- Kasuzuke – Japanese pickles using the lees from sake
- Kimchi – Korean dish made from fermented vegetable
- Baek-kimchi – Kimchi made without the chili pepper powder
- Dongchimi – Short-maturing Korean vegetable pickle
- Kkakdugi – A variation of kimchi made from diced radish
- Nabak-kimchi – A watery kimchi made of thinly sliced Korean radish and napa cabbage
- Yeolmu-kimchi – Korean pickle of summer radish leaves
- Knieperkohl – A pickled cabbage dish similar to sauerkraut
- Lahpet – Burmese pickled tea
- Limes – Method of preserving the fruit of limes
- Mango pickle – A variety of pickles prepared using mango
- Matsumaezuke – A pickled dish from Matsumae, Hokkaidō , Japan
- Meigan cai – A type of dry pickled Chinese mustard
- Mixed pickle – Pickles made from a variety of vegetables mixed in the same pickling process
- Mohnyin tjin – Burmese fermented vegetables in rice wine
- Morkovcha – A spicy marinated carrot salad
- Murabba – Savoury or sweet jam pickle or achar from Pakistan, Iran, North India, Azerbaijan, Armenia and Georgia
- Murături – The pickled vegetables of the Romanian and Moldovan cuisine
- Mussels – Common name for members of several families of bivalve molluscs
- Mustard – A popular salt-fermented dish in Hmong cuisine
- Nem chua – Vietnamese food that is rolled up
- Nozawana – Japanese leaf vegetable, often pickled
- Nukazuke – Japanese pickle made by fermenting vegetables in rice bran
- Oorgai – Foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits
- Pachranga – Foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits
- Pao cai – A type of pickle in Chinese, and particularly Sichuan cuisin
- Pastrami – Meat preserved by partial drying, seasoning, smoking and steaming
- Peppadew – Brand name of a sweet piquanté pepper grown in South Africa
- Piccalilli – A relish of chopped pickled vegetables and spices
- Pickle meat – also referred to as pickled pork
- Pickled cucumber – Cucumber pickled in brine, vinegar, or other solution
- Pickled onion – Onions pickled in a solution of vinegar or salt
- Pickled pepper – A Capsicum pepper preserved by pickling
- Pickled radish – A radish dish served with Korean fried chicken
- Pickling salt – Fine-grained salt used for manufacturing pickles
- Pig's trotters, also known as Pigs' feet
- Prawn – Common name applied to large swimming crustaceans 
- Preserved lemon – condiment in South Asian and North African cuisine
- Prune – A dried plum of any cultivar
- Relish – A cooked, pickled, or chopped vegetable or fruit food item typically used as a condiment
- Radish – An edible root vegetable of the family Brassicaceae
- Rollmops – Pickled herring fillets
- Salmon – Family of fish related to trout 
- Salt-cured meat – Meat or fish preserved or cured with salt
- Salt pork – Salt-cured pork, usually prepared from pork belly, or, more rarely, fatback.
- Sauerkraut – Finely sliced and fermented cabbage
- Seaweed – Algae that can be eaten and used in the preparation of food
- Shrimp – Decapod crustaceans
- Sour cabbage – A fermented vegetable preserve, popular in Romanian, Bosnian, Croatian, Macedonian, Serbian and Bulgarian cuisines
- Spreewald gherkins – A specialty gherkin from Brandenburg
- Suan cai – Traditional Chinese pickled vegetables
- Takuan – A pickled preparation of daikon radish
- Three bean salad – A common cold salad composed of various cooked or pickled beans 
- Tianjin preserved vegetable – A type of pickled Chinese cabbage originating in Tianjin, China
- Tsukemono – Japanese preserved vegetables
- Torshi, also known as Tursu – The pickled vegetables of the cuisines of many Balkan and Middle East countries
- Umeboshi – A sour, pickled Japanese fruit
- Walnuts – A traditional English pickle, made from walnuts
- Watermelon rind – A large fruit with a smooth hard rind, of the gourd family 
- Whelks – A common name that is applied to various kinds of sea snail
- Zha cai – Pickled mustard plant stem from Chongqing, China
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