pickling

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pick·ling

(pik'ling),
In dentistry, the process of cleansing metallic surfaces of the products of oxidation and other impurities by immersion in acid.

pick·ling

(pik'ling)
In dentistry, process of cleansing metallic surfaces of products of oxidation and impurities by immersion in acid.
References in periodicals archive ?
Contract awarded for Purchase of pickled foods (15 kinds) for lunch in busan prison
Note that pickled foods are different from fermented foods, such as yogurt and kimchi.
It is wise to avoid pickled foods, and foods high in salt, which can lead to dehydration," said Elissawi.
Most old homes have pickled foods. Traditional foods were healthier than modern food as they include vegetables, beans, and rice.
Pickled or highly salted foods: A high intake of pickled foods is linked to stomach cancer, so keep as an occasional snack.
Foods you could try eliminating to see if you feel better include cheeses made from mold, such as Roquefort, blue, Gorgonzola, and Stilton, fungi such as mushrooms, and pickled foods.
Nadeau's study of salads and pickled foods in Chapter 3 returns to the idea that food established and maintained social hierarchies, noting that "as one's social rank decreased [...] one's salad consumption increased" (78).
The legislation they passed, he said in a statement, "sets out a specific list of items that cottage food producers may make and sell, including 'pickles.' It doesn't refer to other pickled vegetables, pickled foods or pickled products, so we used the most common and generally understood definition of pickles: cucumbers." Agency officials don't remember there being comments or objections to the "pickles" definition during the rule-making process.
Whether the tradition is imported or homegrown, one thing is certain: pickled foods are everywhere in Cambodia.
Foods rich in histamines include nuts, aged cheese, red wine, pickled foods, and smoked meats, like salami.
Jewish immigrant cuisine meant lox, bagels, pastrami, corned beef, whitefish, pickles, "tastes that were very assertive and very pungent--garlicky, salty, pickled foods," says Jonathan Brumberg-Kraus, professor of religion at Wheaton College.
The following five chapters feature instructions and recipes for canning High-Acid Foods; Soft Spreads; Pickled Foods; Low-Acid Foods; Sweet and Specialty Gourmet Sauces.