Pickled Vegetable Condiments: A Global Industry and Its Literature

Cucumbers, peppers, and sauerkraut, are by far the leading industrially pickled or fermented solid condiments purchased by foodservice operations and consumers in America. Seventeen other countries, some with specialty pickles for which they are world famous, also compete in the international market. After a review of the three main pickle processing methods in use today, a search for articles and patents in Food Science & Technology Abstracts, 2003-2012, under pickles, disclosed which countries were conducting ongoing scientific and market research on pickling, which categories of journals most often carried it, and what vegetables and topics were most often discussed.