What does pickle really mean?

Answer 1

From a culinary point of view:

pickle
n. Food that has been preserved in a seasoned brine or vinegar mixture. Among the more popular foods used for pickling are cucumbers, pearl onions, cauliflower, baby corn, watermelon rind, pig's feet and herring. Pickles can be sour, sweet, hot or variously flavored, such as with DILL for the popular dill pickle. pickle v. To preserve food in a vinegar mixture or brine.

According to the dictionary:

pick·le
–noun
1. a cucumber that has been preserved in brine, vinegar, or the like.
2. Often, pickles. any other vegetable, as cauliflower, celery, etc., preserved in vinegar and eaten as a relish.
3. something preserved in a brine or marinade.
4. a liquid usually prepared with salt or vinegar for preserving or flavoring fish, meat, vegetables, etc.; brine or marinade.
5. Metallurgy. an acid or other chemical solution in which metal objects are dipped to remove oxide scale or other adhering substances.
6. Informal. a troublesome or awkward situation; predicament: I was in a pickle after the check bounced.
7. Informal. a sour, disagreeable person.
–verb (used with object)
8. to preserve or steep in brine or other liquid.
9. to treat with a chemical solution, as for the purpose of cleaning.
10. to give a pale, streaked finish to (wood) by applying and partly removing paint or by bleaching, as to give an appearance of age.
11. Slang. to store; prepare for long-range storage: Let's pickle these old cars for a few years.

Answer 2

Noun
1 : a solution or bath for preserving or cleaning: as a : a brine or vinegar solution in which foods are preserved b : any of various baths used in industrial cleaning or processing
2 : a difficult situation : PLIGHT
3 : an article of food that has been preserved in brine or in vinegar; specifically : a cucumber that has been so preserved

Transitive Verb
1 : to treat, preserve, or clean in or with a pickle
2 : to give a light finish to (as furniture) by bleaching or painting and wiping

Noun
1 Scottish : GRAIN, KERNEL
2 Scottish : a small quantity

Other uses
Food
* Pickling, the process of preserving a food by soaking and storing it in vinegar or brine
* Pickled cucumber, most commonly referred to as a pickle in the US and Canada
* Indian pickle, fruits and vegetables pickled using oil instead of vinegar
* Tsukemono, Japanese varieties of pickle
* Relish, a cooked or pickled sauce, commonly referred to as pickle in the United Kingdom
Sports and Games
* Pickle-in-the-middle, a three-person game
* Rundown, a type of play in baseball
* Pickleball, a game with similarities to tennis
In Computer programming
* A serialization library in Modula-3 (programming language)
* A serialization library in Python (programming language)
Also
* Pickling (metal), surface treatment with chemical solution
* A confounding situation ("in a pickle"), such as a catch-22
* HMS Pickle (1800), a 10-gun Bermuda sloop of the Royal Navy

Answer 3

Putting something in a brine and leaving it there where it soaks up the brine.

Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water), to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a sour taste.

The distinguishing feature is a pH less than 4.6[1], which is sufficient to kill most necrobacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard, garlic, cinnamon or cloves, are often added.[2]

If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi, are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetable in vinegar. Unlike the canning process, pickling, which includes fermentation, requires that the food not be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.

Answer 4

Basically preserving foods in vinegar.
Onions, vegetables, cabbage, gherkins, cucumbers etc.
Mustard pickles, chow chow, picallili are also called pickles.
Have a look below, or just type pickles in the search box.

Answer 5

Preserved

Answer 6

pickle is actually a process of preserving the food by soaking and storing it in vinegar or brine.

Answer 7

To preserve (usually using salts, vinegars, etc).

Answer 8

http://en.wikipedia.org/wiki/Pickle

Answer 9

preserved