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Pickle :: Pickle (n.) See Picle.

Pickle-herring :: Pickle-herring (n.) A herring preserved in brine; a pickled herring.

Back :: Back (n.) A large shallow vat; a cistern, tub, or trough, used by brewers, distillers, dyers, picklers, gluemakers, and others, for mixing or cooling wort, holding water, hot glue, etc..

Gherkin :: Gherkin (n.) A kind of small, prickly cucumber, much used for pickles..

Potargo :: Potargo (n.) A kind of sauce or pickle.

Anchovy :: Anchovy (n.) A small fish, about three inches in length, of the Herring family (Engraulis encrasicholus), caught in vast numbers in the Mediterranean, and pickled for exportation. The name is also applied to several allied species..

Pickled :: Pickled (a.) Preserved in a pickle.

Calver :: Calver (v. i.) To cut in slices and pickle, as salmon..

Pickle :: Pickle (v. t.) Vinegar, plain or spiced, used for preserving vegetables, fish, eggs, oysters, etc..

Chutnee :: Chutnee (n.) A warm or spicy condiment or pickle made in India, compounded of various vegetable substances, sweets, acids, etc..

Drysalter :: Drysalter (n.) A dealer in salted or dried meats, pickles, sauces, etc., and in the materials used in pickling, salting, and preserving various kinds of food Hence drysalters usually sell a number of saline substances and miscellaneous drugs..

Anchovy Pear :: Anchovy pear () A West Indian fruit like the mango in taste, sometimes pickled; also, the tree (Grias cauliflora) bearing this fruit..

Marinate :: Marinate (v. t.) To salt or pickle, as fish, and then preserve in oil or vinegar; to prepare by the use of marinade..

Okra :: Okra (n.) An annual plant (Abelmoschus, / Hibiscus, esculentus), whose green pods, abounding in nutritious mucilage, are much used for soups, stews, or pickles; gumbo..

Bilimbing :: Bilimbing (n.) The berries of two East Indian species of Averrhoa, of the Oxalideae or Sorrel family. They are very acid, and highly esteemed when preserved or pickled. The juice is used as a remedy for skin diseases..

Papaw :: Papaw (n.) A tree (Carica Papaya) of tropical America, belonging to the order Passifloreae. It has a soft, spongy stem, eighteen or twenty feet high, crowned with a tuft of large, long-stalked, palmately lobed leaves. The milky juice of the plant is said to have the property of making meat tender. Also, its dull orange-colored, melon-shaped fruit, which is eaten both raw and cooked or pickled..

Pickle :: Pickle (v. t.) A bath of dilute sulphuric or nitric acid, etc., to remove burnt sand, scale rust, etc., from the surface of castings, or other articles of metal, or to brighten them or improve their color..

Pickle :: Pickle (v. t.) Any article of food which has been preserved in brine or in vinegar.

Spice :: Spice (n.) A vegetable production of many kinds, fragrant or aromatic and pungent to the taste, as pepper, cinnamon, nutmeg, mace, allspice, ginger, cloves, etc., which are used in cookery and to flavor sauces, pickles, etc..

Piccalilli :: Piccalilli (n.) A pickle of various vegetables with pungent species, -- originally made in the East Indies..

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