| Pickle |
See Picle. |
n. |
| Pickle |
A solution of salt and water, in which fish, meat, etc., may be preserved or corned; brine. |
v. t. |
| Pickle |
Vinegar, plain or spiced, used for preserving vegetables, fish, eggs, oysters, etc. |
v. t. |
| Pickle |
Any article of food which has been preserved in brine or in vinegar. |
v. t. |
| Pickle |
A bath of dilute sulphuric or nitric acid, etc., to remove burnt sand, scale rust, etc., from the surface of castings, or other articles of metal, or to brighten them or improve their color. |
v. t. |
| Pickle |
A troublesome child; as, a little pickle. |
v. t. |
| Pickle |
To preserve or season in pickle; to treat with some kind of pickle; as, to pickle herrings or cucumbers. |
v. t. |
| Pickle |
To give an antique appearance to; -- said of copies or imitations of paintings by the old masters. |
v. t. |
| Herring |
One of various species of fishes of the genus Clupea, and allied genera, esp. the common round or English herring (C. harengus) of the North Atlantic. Herrings move in vast schools, coming in spring to the shores of Europe and America, where they are salted and smoked in great quantities. |
n. |
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