Mystic Pickles Trivia Quiz

Answer: Japan

Asazuke means "shallow pickling" or "lightly pickled" in Japanese. In this case, cucumbers are sliced into chunks and salted, then soaked in some sort of liquid. The liquid can range from salted water to vinegar or other light liquid. Recipe variations sometimes call for ginger, sugar, or other ingredients too. Kyuri asazuke are also eaten in a variety of ways.

They can be served as a side dish with a meal, as a palate cleanser, or as a snack on their own. Because of the light pickling method used to make them, they are very perishable and should be eaten within a few days.

Answer: Israel

Torshi left can be found all over the Middle East, but they are a particular favourite in Israel. Here, turnips are pickled with beets, vinegar, and a variety of other ingredients depending on the recipe (e.g. garlic, celery, etc.). The turnips are left in the vinegar brine for about a week, until they take on the pink colour of the beets.

The pickled turnips have a delicious crunch that makes them ideal for eating on their own, but they are often favoured in pita sandwiches.

Answer: Germany

Although thought of as a German pickled vegetable, sauerkraut actually originated in China. Today, it is enjoyed in a number of countries, but it is mostly considered Germany's national pickled vegetable. The practice of making the sour pickled cabbage is very easy. Cabbage is shredded and layered in containers with salt.

It is then left to ferment. Sauerkraut can be a delicious side dish when served with a variety of meats or sausages.

Answer: Sweden

Many countries around the world pickle herring or other fish, but 'First We Feast' suggests that these pickled fish are the national pickle of Sweden. Pickling herring is a two-step process. First, the fish is left in a coating of salt to remove the moisture in it.

Then, the salt is removed and the fish is pickled in a brine made of vinegar, salt, and sugar. Alternative flavourings such as peppercorns and dill can also be used. Pickled herring is very high in heart-healthy Omega-3 fatty acids too.

Answer: USA

Dill pickles may be the favourite cucumber pickle around the world. There are a variety of ways of preparing them, but all have the dill herb added to give them a tangy taste. According to many websites, dill pickles are the most popular pickle in the USA.

The are made by taking a cucumber either whole, or cut into slices or spears, and pickling it with dill and/or dill seed in a brine. Some optional additions include garlic, pickling spice, or hot peppers. Some dill pickles are even served deep fried!

Answer: Italy

Giardiniera is a pickle that originated in Italy, but is common in other areas of the world with an Italian population such as Chicago, USA. This pickle is made of a mixture of vegetables that often includes bell peppers, celery, carrots, cauliflower and tiny cucumbers. The giardiniera mix is pickled in vinegar or oil. In Italy, it is typically eaten with antipasto or a salad.

Answer: India

Mango pickles are very popular in India. They are sweet and spicy. There are two main types of mango pickles, one made of cut mangoes, and the other made of whole baby mangoes. These pickles are served as a side dish to accompany rice. Mango pickles are made with salt, spices, and oil, and will stay preserved for years. Mangoes can also be finely cut or grated and made into a chutney before being preserved.

Answer: Morocco

When growing lemons, you may end up with a whole bunch of ripe fruit at the same time. L'hamd Markad is one way that Moroccans have tried to deal with this. The fruit is preserved by cutting into the lemons. Then, salt is generously rubbed into the them, they are placed in canning jars, and covered with lemon juice. Optional additions include peppercorns, cinnamon, or garlic.

The pickles are used as an accent for meat and stew, as a condiment for greens, and even spread on pizza.

Answer: South Korea

Kimchi is very common in Korea. It is a mixture of vegetables that are salted and fermented. The main vegetables are cabbages and Korean radishes, but family and regional recipes differ and will often include a huge variety of other vegetables. A variety of seasonings are also added to kimchi vegetables.

The type of seasoning is often dependent upon regional traditions. Kimchi is typically served as a side dish at every meal in Korea, and sometimes even as a main dish.

Answer: France

Cornichon is the French word for "pickle". These are made with tiny cucumbers that are typically harvested when they are less than two inches (5 cm) long. They are pickled using vinegar and a variety of seasonings like tarragon, cloves, bay leaves, thyme, and onions. On a side note, a very small cucumber is called a gherkin.

They can be pickled, but some are not processed in a brine solution. On the other hand, cornichons are pickled gherkin cucumbers. So, a cornichon is always a gherkin, but a gherkin is not always a cornichon.