In a Bit of a Pickle Trivia Quiz

Answer: Kimchi

Kimchi is a staple dish in Korea served mainly as a side dish. Its ingredients can vary greatly but generally consist of a combination of vegetables, ginger, garlic and salt which are pickled and fermented. Cabbage is the most common vegetable found in the pickle, but many other vegetables can be combined to make it.

There are hundreds of different kimchi dishes which can vary from region to region and the season in which it is produced.

Answer: Piccalilli

Piccalilli is traditional British pickle made from a variety of vegetables and flavoured with mustard and turmeric. The main vegetables found in Piccalilli are cauliflower, gherkins and onions although this can vary. Although it is considered typically British the recipe is actually an adaptation of an Indian dish.

Answer: Beni Shoga

Beni Shoga is pickled Japanese ginger. In Japanese "Beni" means red and "Shoga" is ginger. Beni Shoga is a type of "Tsukemono" which is the Japanese word for pickle. It is made by cutting the ginger into thin strips and pickling it in plum vinegar known as umezu which is a by-product of making pickled plums.

This produces a bright red spicy pickle with is used as a garnish on a variety of dishes.

Answer: Eisbein

Eisbein is a traditional German dish consisting of a pickled ham hock which has normally been cured and boiled. The literal translation of its name is "Ice Leg". This is believed to be derived from how the joint looks before it is cooked as a smooth white layer of fat surrounds it which looks very much like ice. Eisbein is typically served with mashed potatoes or sauerkraut.

Answer: Chow-chow

Chow-chow (also chowchow or chow chow) is a popular pickled relish in North America. As with most pickles the recipe can vary greatly from region to region and can be hot or mild depending on the spices that are used. Chow-chow can consist of cabbage, onion and peppers although some recipes include carrots, beans, cauliflower and peas. The origin of the name is unclear although it has been suggested that it derived from the French word for cabbage which is "chou".

Answer: Mango Chutney

Chutney is a spicy condiment that originated in India. Mango chutney is made from stewed, ripe mangoes that are mixed with spices, distilled white vinegar and sugar. It is often used in Indian cuisine to help take the heat out of spicy curries and also used as an accompaniment to Indian appetisers such as poppadoms and onion pakoras.

Answer: Herring

Rollmop herrings are pickled herring fillets. The fillets are rolled round a savoury onion filling and secured with small wooden skewers and then marinated in a mixture of white vinegar, salt and water. Sometimes gherkins are added to the mix. They are generally eaten cold and are a great source of omega-3 fatty acids.

Answer: Branston

Branston Pickle is a tangy condiment made from a variety of diced vegetables pickled in a combination of spices, vinegar, apple and tomato. It was originally made by Crosse and Blackwell in the village of Branston in Staffordshire. In 2004 production was moved to Bury St Edmund in Surrey.

It is traditionally served as part of the traditional pub lunch known as a "Ploughman's Lunch" which consists of bread, cheese, onions and pickle.

Answer: Cabbage

Sauerkraut is made from finely shredded raw cabbage which has been layered with salt and left to ferment. The name Sauerkraut means "sour cabbage" and this reflects its unique sour flavour. Although the name is German it is thought that the origins of the recipe came from China over 2,000 years ago.

Answer: Korea

Danmuji is Korean daikon radish pickled in a combination of rice vinegar, sugar, water, salt, garlic and turmeric. Regional versions may vary and contain other ingredients such as bay leaves and peppercorns. Turmeric is the key ingredient to give the pickle its bright yellow colour. Danmuji is most commonly eaten in the Korean dish kimbap which is a rice roll wrapped with nori (an edible seaweed).