While I'm waiting for the egg to cook, I snack on quick-pickled cucumber from the fridge.
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Per Refinery29's profile of the dish, the primary ingredient is actually fresh-pressed, un-pickled cucumber.
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Spread the horseradish sauce between each baguette, then top with chicken slices, bacon, beet greens, and pickled cucumber.
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The still-warm kuku-ye sabzi melts the cheese slightly and the pickled cucumber adds a welcome sharpness.
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Herrine: The pastrami is so thick and so fatty that the dill and the pickled cucumber cuts through that richness.
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Served along side was traditional cocktail sauce, herbed tartar and classic mignonette sauces, as well as horseradish, tabasco, lemon and lime wedges and pickled cucumber relish.
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To assemble the dish, serve the turkey thigh inside a fresh pita, layered with the herb salad, drizzled tahini gravy, blackened chilli sauce, and pickled cucumber salsa.
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I end up getting through the bars and chicken, and make the pickled cucumber and cabbage slaw from my first cookbook because my kids like crunchy salads.
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My friend Erik and my wife, Selina, ordered the meatloaf, served with white beans in a roasted pepper sauce, and chunky potato chips, roasted broccoli and pickled cucumber.
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A döner, by the way, is a Turkish sandwich, typically made of thinly sliced, rotisserie-cooked lamb, tomato, onion, pickled cucumber, and seasonings—all tucked into a lavash or pita.
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Katz's dish is a symphony of pickled cucumber and chili sauce high-notes, a herb salad riff, tahina sauce bassline, and saffron-infused chicken thigh rhythm—all riding on pillowy pita bread.
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But what people know less about is what actually goes into that sausage which sits there in the sliced bun, all golden and gilled, snuggling up to remoulade, crispy onions, and pickled cucumber.
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The treat also has a tang to it, which makes it taste similar to a half-sour pickle, or a pickled cucumber that spends only a short amount of time in its brine.
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Now you are made from water, rapeseed oil, white cabbage, sugar, vinegar, cauliflower, corn starch, pasteurized egg yolk, pickled cucumber, thickening agents known as E145 and E410, malic acid E296, and preservatives E202 and E211.
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There, guests ate petite deep-dish pizza bites topped with Canadian style bacon, zesty tomato sauce and fresh herbs and mini Chicago dogs with minced onion, mustard, house pickled cucumber and spicy peppers on petite poppy seed bun.
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What the kitchen does really well here are yin-yang miniatures — small dishes with perfectly balanced flavors, like grilled mackerel whose oily richness was buffered by the differing tones of acidity in two garnishes, pickled cucumber and verjus-marinated mustard seeds.
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German-born "Karl", as the author refers to him, would work three or four days straight without sleep and was constantly ill (his uncompromising diet, based on "highly seasoned dishes, smoked fish, caviar and pickled cucumber together with Moselle wine, beer and liqueurs", can hardly have helped).
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My favorite choices were stuffed with plump, garlicky shrimp and ribbons of pickled cucumber; sloppy Joe-style beef short rib, topped with caramelized onions and house-made Korean barbecue sauce; and, best of all, Mr. Gonzalez's sisig: cubes of pork belly topped with marvelous crisp-fried egg yolks that erupt when bitten into.
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After grabbing a few red boiled hot dogs, served in a bun with ketchup, remoulade, mustard, pickled cucumber, and crispy onion from a nearby "grill bar"—a quintessential Danish sausage stand—we head over to Lê's home, where we walk around her incredible backyard garden and harvest Vietnamese herbs for a homemade beef noodle salad.
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We met a few day-trippers who nibbled on cukes (pickled cucumber, mango and jicama spiced with chili, salt and lime) and elote loco (corn on the cob prepared with spicy Cotija cheese, corn nuts, and cilantro.) We thought the crunchy fried tilapia tacos, topped with cabbage, radish and spicy aioli, were best washed down with the juice from a freshly cracked coconut.
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Servings: 16Prep: 3 hoursTotal: 48 hours Ingredients for the roast pork:13 pounds pork neck30 grams kosher saltthyme for the buns:2 cups plus 2 tablespoons warm milk1/2 cup melted butter1/3 cup fresh yeast3 tablespoons sesame oil2 tablespoons kosher salt13 3/4 tablespoon granulated sugar5 eggs for the pickle brine:2.2 pounds granulated sugar4 1/4 cups white vinegar1 teaspoon coriander seeds10 whole black peppercorns93 bay leaf1 star anise for the cabbage:1 whole red cabbage, thinly sliced1 2/3 cups pickle brine3 1/2 tablespoons unsalted butter1/3853 cup Dijon mustard for the pickled cucumber:2 cucumbers, dicedkosher salt, to taste2 cups pickle brine for the crackling:one piece pork skin1 liter water30 grams kosher salt for serving:mayonnaise Directions 1.
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The city is best known for its fresh and pickled cucumber.
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Spreewald gherkins (German: Spreewälder Gurken or Spreewaldgurken) are a specialty pickled cucumber from Brandenburg, which are protected by the EU as a Protected Geographical Indication (PGI).
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The two major varieties are fresh cucumber soup and pickled cucumber soup. A similar soup is also common in Russia and Ukraine, where it is known as rassolnik.
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Nasi minyak is usually served with a variety of side dishes such as; malbi meat, pentol satay, ayam goreng, pickled cucumber, tahu goreng, krupuk, omelette, raisins and sambal buah, a spicy sambal with pineapple.
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Additional condiments might include tong cay (salted preserved vegetables), bawang goreng (fried shallots), daun bawang (leek), pangsit goreng (fried wonton), acar timun cabe rawit (pickled cucumber and birds eye chilli), sambal chili sauce and tomato ketchup.
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Three types of relishes are used here to accompany Nshima (in the top right), a cornmeal product in African cuisine A relish is a cooked and pickled product made of chopped vegetables, fruits, pickles or herbs and is a food item typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs or hamburgers. In North America, the word "relish" is frequently used to describe a single variety of finely-chopped pickled cucumber relish, such as pickle, dill and sweet relishes.
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Läskisoosi (officially sianlihakastike, English: Pork sauce) is traditional Finnish stew, made of pork chops grilled in butter with onions and flour, stirred in water with salt and pepper. It is often served with mashed potato, pickled cucumber and lingonberry.
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The former mayor of Kassel, Philipp Scheidemann, liked Weckewerk almost burnt, therefore this form of preparation is called Bürgermeisterart ("in the fashion of the mayor"). Common side dishes are boiled potatoes, leeks, black pudding, pickled cucumber and beetroot or a green salad.
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The kluski have an irregular shape, one which is formed only when it is taken out of the pot for serving. The meat is generally served as a main course dish, served with bacon or alternatively lard, with pickled cucumber or soured milk.
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It is cooked or served cold, often in a Wurstsalat, or as a cold cut. One variety is the Pikantwurst, which has finely chopped red or green peppers added to it. Another type of Extrawurst called Gurkerlextra containing small chunks of pickled cucumber is also available.
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Uncooked Rouladen Sliced beef roulade filled with bacon, onion and pickled cucumber. The carrot piece on top belongs to the broth, which is used as gravy for the complements. Rouladen or Rinderrouladen is a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked."Rinderroulade." TheFreeDictionary.com. 2014.
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A barbecue sandwich served with pickled cucumber A pulled pork barbecue sandwich Barbecued meat served in flatbread A barbecue sandwich is a sandwich that is typically prepared with barbecued meats.Garlough 2011, p. 315. Several types of meats are used to prepare barbecue sandwiches. Some varieties use cooked meats that are not barbecued, but include barbecue sauce.
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GherkinsGherkins, also called cornichons, or baby pickles, are small cucumbers, typically those in length, often with bumpy skin, which are typically used for pickling. The word gherkin comes from the early modern Dutch gurken or augurken ('small pickled cucumber'). The term is also used in the name for Cucumis anguria, the West Indian gherkin, a closely related species.
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The term pickle is derived from the Dutch word pekel, meaning brine. In the United States and Canada, the word pickle alone refers to a pickled cucumber (other types of pickles will be described as "pickled onion", "pickled beets", etc.). In the UK pickle generally refers to ploughman's pickle made from various vegetables, such as Branston pickle, traditionally served with a ploughman's lunch.
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Porilainen is a sandwich and street food dish in Finnish cuisine made from white bread and a thick slice of sausage, normally jagdwurst (). Additional ingredients may include diced sweet onion, chopped pickled cucumber, ketchup, mustard, and in some cases mayonnaise or fried egg. The name may be a pun on the word ('burger'), also meaning something originating from the city of Pori.
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Isterband with fried onion rings, pickled cucumber and creamed potatoes. Isterband (Swedish: "lard-strips") is a coarsely ground, lightly smoked sausage from Sweden. It is made of pork, barley groats and potato. There are many varieties of isterband in Swedish cuisine, such as "småländska isterband" from the region of Småland, "syrliga isterband" with a slightly sour taste, and "lättisterband" with a low calorie content.
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Rassolnik mustard and fish filet soup Pickle soup is a style of soup prepared with various types of pickled vegetables. Dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Some versions use grated dill pickle in their preparation. Some restaurants in the United States offer the dish to their patrons, such as Polish grocery stores and restaurants in Chicago's south side.
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Rugbrød with fried plaice and Danish-style remoulade Danish remoulade has a mild, sweet-sour taste and a medium yellow color. The typical industrially-made variety does not contain capers, but finely-chopped cabbage and pickled cucumber, fair amounts of sugar and hints of mustard, cayenne pepper, coriander and onion, and turmeric for color. The herbs are replaced by herbal essences, e.g., tarragon vinegar.
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The Polish- or German-style pickled cucumber (; ), was developed in the northern parts of central and eastern Europe. It has been exported worldwide and is found in the cuisines of many countries, including the United States, where it was introduced by immigrants. It is sour, similar to the kosher dill, but tends to be seasoned differently. Traditionally, pickles were preserved in wooden barrels, but are now sold in glass jars.
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Flank steak roulade being browned Sliced beef roulade filled with bacon, onion and pickled cucumber Cooked flank steak roulade Salmon and dill mini roule A roulade (/ruːˈlɑːd/) is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word "rouler", meaning "to roll".
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A pickled cucumber (commonly known as a pickle in the United States and Canada, and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.
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Liverwurst from the Rhineland-Palatinate in Germany In some parts of Germany, liverwurst is served sliced on a plate, often with mustard or pickled cucumber. It is most commonly eaten spread on bread, as it is very soft. In the Netherlands, liverwurst (Dutch: leverworst) is customarily served in slices, often with mustard. Groningen and The Hague are known for their own types of liverwurst: Groninger leverworst in Groningen and Haagse leverworst from The Hague.
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Due to the thickness of the sausage, the maturity period is quite long. In the Philippines, the sausage has evolved into a stuffed meat roulade. The meat, which could be beef or pork, is cut into thin sheets and wrapped around hard-boiled eggs, ham, sausages, carrots, pickled cucumber slices and other ingredients to form a solid sausage. The roulade is usually cooked using a stewing and frying technique, and sliced when cool.
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A cucumber only pickled for a few days is different in taste (less sour) than one pickled for a longer time and is called ogórek małosolny, which literally means "low-salt cucumber." This distinction is similar to the one between half- and full-sour types of kosher dills (see above). Another kind of pickled cucumber popular in Poland is ogórek konserwowy ("preserved cucumber") which is rather sweet and vinegary in taste, due to different composition of the preserving solution.
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Cheese on toast consists of toast (toasted on both sides or just one side), with cheese placed on it and then grilled. Further toppings are optional; the most basic being chopped onions (raw or grilled with the cheese), brown sauce or ketchup. Pickled cucumber, Branston pickle, fried tomatoes, fried eggs, Worcestershire sauce and baked beans are also common. Recipe books and internet articles tend to elaborate on the basics, adding ingredients and specifying accompaniments to make more interesting reading.
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The plant has a pleasant flavour, although it can be laxative if eaten in high quantity, especially its fruit. The plant can be consumed raw or cooked (especially its leaves), or dried for future use or made into pickles and chutney. There is only a tiny amount of flesh in the fruit, and it must be fully ripe otherwise it is very sour. The leaves can be used in salads and can also be used as a replacement for pickled cucumber.
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Myriad ingredients in its preparation can include green pepper, canned fruit cocktail, corn starch, vinegar, pineapple, pickled and sweet ginger, pickled cucumber, carrot, maraschino cherries, sugar, brown sugar, Worcestershire sauce, soy sauce, lemon juice, cranberry juice, vinegar, and others. This type of sauce may be served on chicken dishes, among others. Another version is a savory sauce prepared with ingredients such as cream, white wine, shallots and oranges. This sauce may be served with fillets of rainbow trout, among other foods.
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Breakfast in Sweden is usually an open sandwich of soft bread or crisp bread, cold cuts, smörgåskaviar, cheese, cottage cheese, cream cheese, eggs, scrambled or boiled, pâté (leverpastej) with pickled cucumber, tomatoes or cucumber, or a toast with marmalade or maybe honey, juices, coffee, hot chocolate or tea. Breakfast cereals or muesli with milk, yogurt or filmjölk, currants, and fruits are popular or warm whole-grain porridge with milk and jam (for example lingonberry jam).Rutiga kokboken, 2002, Bilberry-soup (blåbärssoppa) and rose hip soup are also possible breakfast alternatives.
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Additional condiments might include tong cay (salted preserved vegetables), bawang goreng (fried shallots), daun bawang (leek), kulit pangsit goreng (fried dumpling skin), acar timun cabe rawit (pickled cucumber and birds eye chilli), sambal and tomato ketchup. Mie ayam "chicken noodle" can be served in two different variants, which are the common savoury or salty noodle (mie asin) and sweet noodle (mie manis). The sweet variant is often also called as mie yamin. For the sweet noodle, the cook will put additional sweet soy sauce kecap manis, so the appearance will be a little bit brownish.
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A breaded pickle Fried pickles In the United States, pickles are often served as a side dish accompanying meals. This often takes the form of a "pickle spear", which is a pickled cucumber cut length-wise into quarters or sixths. Pickles may be used as a condiment on a hamburger or other sandwich (usually in slice form), or on a sausage or hot dog in chopped form as pickle relish. Soured cucumbers are commonly used in a variety of dishes—for example, pickle-stuffed meatloaf,Pickled Stuffed Meatloaf at ilovepickles.
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A pickle glowing when an electric current is passed through it Applying line voltage across a pickled cucumber causes it to glow. A moist pickle contains salt as a result of the pickling process, which allows it to conduct electricity. Sodium (or other) ions within the pickle emit light as a result of atomic electron transitions, although it is not clear why the luminescence occurs at one end of the pickle. The glowing pickle is used to demonstrate ionic conduction and atomic emission in chemistry classes, and also as a demonstration in lighting classes.
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Nasi dagang (Jawi: ناسي داڬڠ, "Trader's Rice") is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots. It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia (Terengganu, Kelantan, parts of Pahang and eastern Johor), southern Thai Malay provinces of Pattani, Yala and Narathiwat and across the Indonesian border in Natuna and Anambas, Riau Islands. The most famous nasi dagang comes from Tumpat in Kelantan and Kampung Ladang in Kuala Terengganu.
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Street stalls also sell different fried, smoked and raw fish products, and are called a viskraam or haringkar (Dutch for "fish stall" or "herring cart)". Besides raw herring served with chopped onions sometimes with bread rolls and pickled cucumber, these stalls also sell fish products such as smoked mackerel, smoked eel and kibbeling (deep fried cod nuggets). At festivals, markets and especially on New Year's Eve, street stalls around the country sell a type of beignets called oliebollen (literally 'oil balls'). They may also sell other sweet pastries such as waffles and apple beignets.
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French fries are almost always salted just after cooking. They are then served with a variety of condiments, notably ketchup, curry, curry ketchup (mildly hot mix of the former two), curry sauce, hot or chili sauce, mustard, mayonnaise, salad cream, honey mustard, bearnaise sauce, tartar sauce, tzatziki, feta cheese, garlic sauce, fry sauce, burger sauce, ranch dressing, barbecue sauce, gravy, brown sauce, worcestershire sauce, vinegar (especially malt vinegar or a cheaper "non-brewed condiment" alternative), lemon, piccalilli, pickled cucumber, gherkins, very small pickled onions, mushy peas, baked beans, fresh cheese curds (especially Canada), or honey.
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Although traditionally nasi goreng is seldom consumed with satay nor fried chicken, in many Indonesian restaurants abroad this combo is quite popular—in order to allow clients to sample quintessential Indonesian dish; nasi goreng and satay in single serving. In many warungs (street stalls), when accompanied by a fried egg, it is sometimes called nasi goreng istimewa (special fried rice). Nasi goreng is usually sold together with bakmi goreng (fried noodles) and mie rebus (noodle soup). They sell a simple nasi goreng with small amount of shredded fried chicken, scrambled egg, green vegetables, and served with pickled cucumber.
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Bauru is a popular Brazilian sandwich. The traditional recipe calls for cheese (usually mozzarella) melted in a bain-marie, slices of roast beef, tomato and pickled cucumber in a French bun with the crumb (the soft inner part) removed. The Bauru has a fairly well documented history. In 1934, a student at the Faculdade de Direito do Largo de São Francisco, in São Paulo, Casemiro Pinto Neto (known as Bauru for coming from the city of the same name in São Paulo state), entered Ponto Chic, a traditional eatery and student hangout, and asked the cook to prepare a sandwich from his specifications.
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Fries tend to be served with a variety of accompaniments, such as salt and vinegar (malt, balsamic or white), pepper, Cajun seasoning, grated cheese, melted cheese, mushy peas, heated curry sauce, curry ketchup (mildly spiced mix of the former), hot sauce, relish, mustard, mayonnaise, bearnaise sauce, tartar sauce, chili, tzatziki, feta cheese, garlic sauce, fry sauce, butter, sour cream, ranch dressing, barbecue sauce, gravy, honey, aioli, brown sauce, ketchup, lemon juice, piccalilli, pickled cucumber, pickled gherkins, pickled onions or pickled eggs.List of accompaniments to french fries – Unlikely Words – A blog of Boston, Providence, and the world. Unlikely Words (7 November 2011). Retrieved 12 September 2012.
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However, the idea that Queen Bona was the first to introduce vegetables to Poland is false. While her southern cooks may have helped elevate and expand the role of various vegetables in royal Polish cuisine, records show that the court of king Jogaila (in Polish Władysław II Jagiełło, who died in 1434, over 80 years before her reign) enjoyed a variety of vegetables including lettuce, beets, cabbage, turnip, carrots, peas and cauliflower. Ogórki kiszone (pickled cucumbers) without vinegar Polish-style pickled cucumber (ogórek kiszony) is a variety developed in the northern part of Central Europe. It has been exported worldwide and is found in the cuisines of many countries.
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Doner kebab sandwich in Berlin The sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or yufka, known as a dürüm (literally meaning roll or wrap in Turkish). Since the early 1970s, the sandwich or wrap form has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab". The sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces.
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It is usually preserved in wooden barrels. A cucumber only pickled for a few days is different in taste (less sour) than one pickled for a longer time and is called ogórek małosolny, which means "lightly salted cucumber". Another kind of pickled cucumber, popular in Poland, is ogórek konserwowy (preserved cucumber) which is preserved with vinegar rather than pickled and uses different spices creating a sweet and sour taste. The only indisputable fact is that the court of Queen Bona was fed in an Italian fashion, because she exclusively employed Italian cooks, some of whom were originally hired to prepare parties for aristocratic families but who were soon serving typical Italian dishes as part of the court's daily menus.
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Rosolli is made of cooked, diced root vegetables, especially beetroot, carrot and potato, often combined with one or more of pickled cucumber (of either the vinegar or brine type), raw onion and apple. Variations may also include additional ingredients such as pickled herring or boiled egg, in which case the salad is more likely served as a starter (appetizer) rather than a side dish to a main course. Rosolli is often served with a dressing made of whipped cream or a soured cream product available in Finland called kermaviili (being a type of viili made with sour cream), laced with vinegar or the pickling liquid of beetroot, which also colours the cream pink. Similar dishes are found throughout northern Europe, from the Low Countries across Scandinavia to Russia.
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