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| '''Pickling''' is the process of preparing |
'''Pickling''' is the process of preparing a food by soaking and storing it in a brine (salt) or vinegar solution, a process which can preserve otherwise perishable foods for months. If the food contains sufficient moisture a pickling brine may be produced simply by adding dry salt. Unlike the canning process, pickling does not require the food to be made completely sterile before it is sealed. The acidity or salinity of the solution makes it an environment in which bacteria or fungi do not easily grow. | ||
| The term pickle is often used to refer to specifically to pickled cucumbers, of which dill and sweet pickle are varieties. Many other vegetables and fruits are commonly pickled especially in Asian cuisines including onions, cabbage, cauliflower, mango, plum, ginger, garlic and lotus root. | |||
| The pickling process can also start from using dry salt instead of brine. The moisture of the food being pickled can turn the salt into a brine solution. See an example in ]. ] is a similar example. | |||
| :''See also :'' ] | |||
| :''See also :'' ], examples in ] and ]. | |||
Revision as of 21:49, 21 May 2002
Pickling is the process of preparing a food by soaking and storing it in a brine (salt) or vinegar solution, a process which can preserve otherwise perishable foods for months. If the food contains sufficient moisture a pickling brine may be produced simply by adding dry salt. Unlike the canning process, pickling does not require the food to be made completely sterile before it is sealed. The acidity or salinity of the solution makes it an environment in which bacteria or fungi do not easily grow.
The term pickle is often used to refer to specifically to pickled cucumbers, of which dill and sweet pickle are varieties. Many other vegetables and fruits are commonly pickled especially in Asian cuisines including onions, cabbage, cauliflower, mango, plum, ginger, garlic and lotus root.
- See also : Food preservation, examples in Kumquat and Preserved Lemon.