When we think of pickles, cucumbers commonly come to mind.Pickled cucumbers are often lacto-fermented in saltwater brine.The sharp flavor of pickles proved a welcome addition to the bland bread-and-potato diet of these cold weather countries.For several generations, it was an autumn custom for Ashkenazim to fill barrels with cucumbers, beets and shredded cabbage.The bibliography consists of a single, large webpage, equivalent to some 170 pages printed, arranged in the alphabetical order of the Japanese titles. In a few cases, it was found easiest to gather works under the name of the author (e.g. For further explanation, a list of abbreviations, and acknowledgements, see the editor's notes.
Pickles have been around for thousands of years, dating as far back as 2030 BC when cucumbers from their native India were pickled in the Tigris Valley.
but the bibliography also attempts to cover writings of importance for the study of Japanese religion, history, or culture generally.
It began as a database of translations into English and other Western languages, but now includes entries for works not yet translated as well as some information about electronic texts, ebooks, and scholarly studies. Information about nō plays translations can be found elsewhere on this site.
They were left to ferment for a few weeks to several months; shorter fermenting time produced brighter green “half sours,” while longer fermentation resulted in “full sours.” Pickles were sold on pushcarts in the immigrant tenement district of New York City.
Over time, Jewish-owned shops selling pickles straight out of the barrel began appearing in droves.
Cucumber pickles can also be made with a salt and vinegar brine, a popular choice for home cooks.