India has a large variety of pickles (known as Achar in Hindi, Oorukai in Tamil) which is mainly made from Mango, Lime, Indian Goose Berry, Garlic and Citron.
Indonesian pickles, acar, are typically made out of cucumber, carrot, bird's eye chilies, and shallots, these items being seasoned with vinegar, sugar and salt. Fruits, such as papaya and pineapple are also sometimes pickled. In the Philippines, achara is primarily made out of green papaya, carrots, and shallots, with cloves of garlic and vinegar. In Vietnam, vegetable pickles are called cải chua ("sour vegetables"). In Sri Lanka, achcharu is traditionally prepared out of carrots, onions, and ground dates. Mixed with mustard powder, ground pepper, crushed ginger, garlic and vinegar, these items are seasoned in a clay potKorean kimchi.
China is home to a huge variety of pickled vegetables, including radish, baicai (Chinese cabbage, notably suan cai, la bai cai, pao cai, and Tianjin preserved vegetable), zha cai, chili pepper and cucumber, among many others.
Japanese tsukemono (pickled foods) include takuan (daikon), umeboshi (ume plum), gari & beni shoga (ginger), turnip, cucumber, and Chinese cabbage.
Korean kimchi is usually made from pickled Chinese cabbage and radish, but is also made from green onions, garlic stems, chives and a host of other vegetables.
In Turkey, pickles, called turşu, are made out of vegetables, roots, and fruits such as peppers, cucumber, Armenian cucumber, cabbage, tomato, eggplant (aubergine), carrot, turnip, beetroot, green almond, and green plum. A mixture of spices flavor the pickles.
In Greece, pickles, called τουρσι, are made out of carrots, celery, eggplants stuffed with diced carrots, cauliflower, tomatoes, and peppers.
In Albania, Bulgaria, Serbia, and Macedonia, mixed pickles, known as turshi, form popular appetizers, which are typically eaten with raki. Pickled green tomatoes, cucumbers, carrots, bell peppers, peppers, eggplants, and sauerkraut are also popular.
In Romania, pickles are made out of beetroot, cucumbers, green tomatoes (gogonele), carrots, cabbage, bell peppers, melons, mushrooms, carrot, pork fat and cauliflower.
In Russia, pickled items include beets, mushrooms, tomatoes, cabbage, cucumbers, ramsons, garlic, eggplant (which is typically stuffed with julienned carrots), custard squash, and watermelon.
Pickled herring, rollmops, and salmon are popular in Scandinavia.
In Britain, pickled onions and pickled eggs are often sold in pubs and fish and chip shops. Pickled beetroot, walnuts, and gherkins, and condiments such as Branston Pickle and piccalilli are typically eaten as an accompaniment to pork pies and cold meats, sandwiches or a ploughman's lunch.
In Ukraine, garden produce is commonly dilled using salt, dill, currant leaves and garlic and is stored in a cool, dark place.
In Italy, pickled vegetables, giardiniera, include onions, carrots, celery and cauliflower.
 Middle East
In Iran and all Arab countries, pickles (called torshi in Persian, mekhallel in Arabic, and hamutzim in Hebrew) are commonly made from turnips, peppers, carrots, green olives, cucumbers, beetroot, cabbage, lemons, and cauliflower.
 North America
In the United States and Canada, pickled cucumbers, olives, and sauerkraut are most popular, although pickles popular in other nations (such as the pickled tomatoes commonly offered in New York City delicatessens) are also available. Giardiniera, a mixture of pickled peppers, celery and olives, is a popular condiment in Chicago and other cities with large Italian-American populations, and is often consumed with Italian beef sandwiches. Pickled eggs are common in the Upper Peninsula of Michigan. In the southern part of the United States, pickled okra and watermelon rind are popular. In Mexico, chile peppers, particularly of the Jalapeño and serrano varieties, pickled with onions, carrots and herbs form common condiments