pickle

pickle¹

/pik"euhl/, n., v., pickled, pickling.

n.

1. a cucumber that has been preserved in brine, vinegar, or the like.

2. Often, pickles. any other vegetable, as cauliflower, celery, etc., preserved in vinegar and eaten as a relish.

3. something preserved in a brine or marinade.

4. a liquid usually prepared with salt or vinegar for preserving or flavoring fish, meat, vegetables, etc.; brine or marinade.

5. Metall. an acid or other chemical solution in which metal objects are dipped to remove oxide scale or other adhering substances.

6. Informal. a troublesome or awkward situation; predicament: I was in a pickle after the check bounced.

7. Informal. a sour, disagreeable person.

v.t.

8. to preserve or steep in brine or other liquid.

9. to treat with a chemical solution, as for the purpose of cleaning.

10. to give a pale, streaked finish to (wood) by applying and partly removing paint or by bleaching, as to give an appearance of age.

11. Slang. to store; prepare for long-range storage: Let's pickle these old cars for a few years.

[1400-50; late ME pikkyll, pekille < MD, MLG pekel ( > G Pökel) brine, pickle]

Syn. 6. plight, quandary; fix, bind, scrape, jam.

pickle²

/pik"euhl/, n. Scot. and North Eng.

1. a single grain or kernel, as of barley or corn.

2. a small amount; a little.

[1545-55; perh. n. use of pickle to take tiny bits of food in eating, freq. of PICK¹; see -LE]

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