gepekelde

Gepekelde is a Dutch adjective meaning preserved by brining or pickling. The term comes from pekelen, the Dutch verb for brining, which in turn derives from historical Germanic roots related to salt and preservation. In culinary usage, gepekelde describes foods that have been subjected to a salted brine or vinegar-based solution, often with sugar and spices, to inhibit spoilage and impart flavor.

The preparation can involve different methods. A salt brine promotes preservation through osmotic pressure and, in some cases, fermentation, while a vinegar-based marinade preserves and flavors the product without fermentation. After brining or pickling, the items are typically stored in jars or sealed containers, where they develop characteristic tang and crunch.

Common examples include gepekelde augurken (pickled cucumbers) and gepekelde uien (pickled onions). Gepekelde groenten are widely used as condiments, antipasti, or accompaniments to sandwiches and meals, and they feature in various European cuisines. The term is primarily applied to vegetables; other preservation contexts may use different terminology such as pekelen (to pickle or salt) or inleggen (to marinate or pickle in a liquid).

Differences with related terms can be nuanced. Pekelen emphasizes the brining/salt-cure aspect, while inleggen often refers to immersion in a liquid solution, typically vinegar-based. The exact brine composition varies by recipe and tradition, commonly including water, salt, and spices like dill, mustard seeds, pepper, or garlic. Gepekelde foods offer a sour-salty flavor and extended shelf life.