July 02, 2009
Other Names:Brining, Pickle, Pickled, Corning, 酸洗 (Chinese), تخليل (Arabic), Decapagem (Portuguese), Décapage (French), Decapado (S... All Translations
Edited by: Barnaby Dorfman, mrsound, Lynne Daley, Desiree Lowe, Helen Pitlick, Sheri, Iris Naseth, Alisa Escanlar
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Blog Appetit: “In a Pickle -- Sour Dill and Quick Corn and Green Pepper”
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Food Meditations: “Pickling Ideas: Eggs and a Real Food Pioneer”
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Wikipedia
Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a ''pickle.'' This procedure gives the food a salty or sour taste. In South Asia edible oils are used as the pickling medium instead of vinegar. Sometimes Ghurka juice is used. Also the distinguishing feature is a pH less than 4.6, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.McGee, Harold (2004). ''On Food and Cooking: The Science and Lore of the Kitchen''. New York: Scribner, pp. 291–296. ISBN 0-684-80001-2. When both salt concentration and temperature are low, ''Leuconostoc mesenteroides'' dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures ''Lactobacillus plantarum'' dominates, which produces primarily lactic acid. Many pickles start with ''Leuconostoc'', and change to ''Lactobacillus'' with higher acidity. The term ''pickle'' is derived from the Dutch word ''pekel'', meaning ''brine''. Pickling began as a way to preserve food for out-of-season use and for long journeys, especially by sea. Salt pork and salt beef were common staples for sailors before the days of steam engines. Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors. Pickling may also improve the nutritious value of food by introducing B vitamins produced by bacteria.
[edit] About Pickling
Pickling is the process of preserving food in brine or vinegar. While "pickles" in North America refers to pickled cucumbers, it is common to pickle meat (such as pig's knuckles), fish (herring), fruit (plum) and other vegetables (green bean, radish, etc.).
The pickling process is fairly simple but requires a bit of time. First, the container, usually a jar with lid, is sterilized. The food to be pickled is placed in the jar, and the jar is filled with vinegar or brine. Spices are added as desired. The container is sealed and heated in boiling water, then left to sit for several weeks.
Recipes With Pickling
Maid-Rites
Ground Beef, Pepper, Salt
Ground Beef, Pepper, Salt
Pickled Cucumbers
Alum, Cucumber, Pickling Spice, Salt, Sugar
Alum, Cucumber, Pickling Spice, Salt, Sugar
Flank Steak Terry
Flank Steak, Mustard
Flank Steak, Mustard
Iowa Pea Salad
Cheddar, Cheese, Egg, Mayonnaise, Peas
Cheddar, Cheese, Egg, Mayonnaise, Peas
