AP BIOLOGY

Detailed explanation-1: -Mango pickle 6. Cucumber pickle 7. Sweet potato pickle 8. Jack fruit Pickle Other pickles – Brinjal, Bottle gourd, Inflorescence of cauliflower, Unripe pear, Unripe plum, Tomato, Bidana fruits, Galgal fruits, Peach fruits, Fresh ferns stem.

Detailed explanation-2: -Pickles are Cucumbers Cucumbers grow on vines or on a cucumber bush. They like hot temperatures and a lot of water! Kirby or Persian cucumbers are often used for pickling. After they are picked they are washed and then soaked in a pickling solution often made with water, salt, spices and vinegar.

Detailed explanation-3: -Pickles are made of various vegetables, including asparagus, green beans, radishes, cauliflower, carrots, onions and cucumbers. Even sauerkraut is a type of pickled vegetable because it is made from fermented cabbage. You can also pickle other food types, such as eggs.

Detailed explanation-4: -The most commonly consumed pickles are sauerkraut (savanyú káposzta), pickled cucumbers and peppers, and csalamádé, but tomatoes, carrots, beetroot, baby corn, onions, garlic, certain squashes and melons, and a few fruits like plums and apples are used to make pickles too.

Detailed explanation-5: -Pickles are technically fruits, but they are also vegetables and berries. Cucumbers, which develop from a flower and have seeds but no pit, are used to make pickles. They are a vegetable, fruit, and berry all at once, according to botany.