FoodReference.com Logo

FoodReference.com   (Since 1999)
 

Food Articles, News & Features Section

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

  You are here > 

HomeFood ArticlesCooking Methods, Specific >  Pickles & Pickling

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

PICKLES & PICKLING

See Also: Pickle Trivia - Pickle Lovers - Pickle Quotes

 

"Pickled" or "Pickling." Any food can be pickled, but a "PICKLE" used as a NOUN refers to a pickled CUCUMBER.  There are pickled vegetables of all types, as well as various pickled fish, etc.

Pickling is one of the oldest methods of preserving foods. Pickling is the preserving of food in an acid (usually vinegar), and it is this acid environment that prevents undesirable bacteria growth.  However, how and what kind of acid gets into the liquid is what can cause some confusion about the use of salt.

Most pickled foods are salted or soaked in brine first to draw out moisture that would dilute the acid that is added to 'pickle' the food.

1) Vinegar can be added directly to the liquid that the food is placed in.

2) The food can be place in brine (salt and water) - this is what causes confusion. Even though it may seem that pickling can be done with either an acid (vinegar, etc) or salt, that is not strictly true.  That is because the amount of salt in the solution is carefully measured to allow natural fermentation which produces lactic acid. So pickled foods that are made with brine (salt and water) are really made with an acid- - but instead of directly adding acid, conditions are created so that the fermentation creates its own acid!  This is a tricky process because just enough salt needs to be added to prevent the growth of undesirable bacteria, and the correct temperature maintained, to still allow the growth of several specific bacteria that produce lactic acid.

3) Some cucumber pickles are made with a combination of both methods. They are soaked in a strong brine with vinegar added in specific proportions so that they still ferment and produce additional acid (lactic acid).

 

TOP 

RELATED ARTICLES

   Cooking Methods, Specific       Banana Heaven, Bananas Foster       Beurre Blanc       Biscuits and Gravy       Caesar Salad Detailed Instructions       Chicken Soup 101       Chile Rellenos (with Recipe)       Clafoutis (History & Recipe)       Custard's Last Stand       Drying Herbs       Eggs Benedict: Nothing’s Over Easy       Egg Foo Young       Eggplant Parmigiana Redux       En Papillote       Fish: The Whole Fish       Fruit Leather       The Grand Sauces       * Bechamel Sauce       * Espagnole Sauce Recipe       * Hollandaise Sauce, How to make       * Tomato Sauce       * Veloute Sauce Recipe       Grilling Vegetables       Hollandaise Sauce: Problems & Fixes       Jerky       Linzer Cookies       Lobster Bisque       Mousse, The Mousse is Loose!       Pasta, Using Your Noodle       Pâté, Pate: Info & Recipe       Pates, Terrines & Galantines       Pickles & Pickling       Pizza, Refrigerator Dough       Pudding, Granny Makes Pudding       Quick, Elegant Summer Desserts       Rice: Rinsing & Soaking       Ritz Crackers 75th Anniversary       Roll Call: Egg Rolls       Roux       Roux the Day       Salad Dressings       Soup's On!       Sweet Tarts       Tomato Salsa       Vegetable Leather  
   Home       About Us & Contact Us       Food Articles       Magazines       Food Links  

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals