Pickles comprise a vibrant and tangy category of preserved foods, typically made by immersing fruits, vegetables, or even meats in a solution of brine (salt water) or vinegar, often enhanced with spices, herbs, and aromatics. This category is characterized by its sharp, acidic flavor profile and its role as a condiment, side dish, or flavor enhancer in cuisines worldwide. The process of pickling not only imparts a distinctive taste but also acts as a method of food preservation, extending the shelf life of seasonal produce.

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