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Pickling

This article is about the food preparation method. For the food created using this method commonly called "pickles", see pickled cucumber. For the treatment of metallic surfaces, see Pickling (metal). For the object-storing method in programming sometimes referred to as "pickling", see serialization.
A jar of pickled cucumbers (front) and a jar of pickled onions (back)

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.

Pickling solutions are typically highly acidic, with a pH of 4.6 or lower,[1] and high in salt, preventing enzymes from working and micro-organisms from multiplying.[2] Pickling can preserve perishable foods for months, or in some cases years.[3] Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added.[4] 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. Like 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.[5]

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.[5]

  1. ^ "Pickle Bill Fact Sheet". 13 March 2008. Archived from the original on 13 March 2008. Retrieved 15 February 2018.
  2. ^ Davidson, Alan (2014). The Oxford companion to food. Tom Jaine, Soun Vannithone (3rd ed.). New York, NY. ISBN 978-0-19-967733-7. OCLC 890807357.{{cite book}}: CS1 maint: location missing publisher (link)
  3. ^ Elkus, Grace (3 January 2023). "How Do You Know When It's Time to Throw Out Pickles?". Epicurious. Retrieved 13 July 2024.
  4. ^ Rhee, MS; Lee, SY; Dougherty, RH; Kang, DH (2003). "Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium". Appl Environ Microbiol. 69 (5): 2959–63. Bibcode:2003ApEnM..69.2959R. doi:10.1128/aem.69.5.2959-2963.2003. PMC 154497. PMID 12732572.
  5. ^ a b 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.
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