To pickle anything is to soak it in some fluid for the purpose of preserving it, or of imparting additional flavour. Pickle for meat is usually composed of water, in which is dissolved common salt, sugar, and saltpetre, and sometimes bay-salt. The effect of saltpetre on meat is to give it a red colour, and make it hard. Tongues are always best pickled. The great drawback to pickled or salt beef is, that the liquor in which it is boiled has nearly all to be thrown away. (See Beef Salt, and Pork Pickled).

Vegetables and fruit are pickled in vinegar. Fruit pickled in vinegar is very popular abroad, especially in Germany, but rarely eaten in England. Vegetables pickled in vinegar, or what is generally known as pickles, are now to be bought cheaper - taking trouble into account - than they can be made at home, and the objections against bought pickles which held good years ago now cease to exist.

Sometimes a pickle is made of wine, spices, garlic, etc. It is then generally called by its French name of marinade.