Pickling
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2008-06-20T19:06:31Z
Persian Poet Gal
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Reverted edits by [[Special:Contributions/Chriscrocker41|Chriscrocker41]] to last version by Persian Poet Gal (using [[WP:HG|Huggle]])
{{otheruses|Pickling (disambiguation)}}
{{Mergefrom|Brining|date=August 2007}}
[[Image:PicklingCucumbers.jpg|thumb|[[Cucumbers]] gathered for pickling.]]
'''Pickling''', also known as '''brining''' or '''corning''', is the process of preserving [[food]] by [[anaerobic]] [[fermentation (food)|fermentation]] in [[brine]] (a solution of [[edible salt|salt]] in water), to produce [[lactic acid bacteria|lactic acid]], or [[marination|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 [[Basic taste#Saltiness|salty]] or [[Basic taste#Sourness|sour]] taste.
The distinguishing feature is a [[pH]] less than 4.6<ref>[http://www.mda.state.mn.us/food/business/factsheets/picklebill.htm Minnesota Department of Agriculture "Pickle Bill" Fact Sheet]</ref>, which is sufficient to kill most necrobacteria. Pickling can preserve [[Decomposition|perishable]] foods for months. [[Antimicrobial]] herbs and spices, such as [[mustard]], [[garlic]], [[cinnamon]] or [[clove]]s, are often added.<ref>[http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=154497 Antimicrobial Effects of Mustard Flour and Acetic Acid]</ref>
If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, [[sauerkraut]] and [[Korea]]n [[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. {{ref_harvard|McGee1|McGee 2004, p. 291-296|none}}
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. {{ref_harvard|McGee1|McGee 2004, p. 291-296|none}}
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 [[staple food|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.{{Fact|date=January 2008}}
== Popularity of pickles around the world ==
===Asia===
====East Asia====
[[China]] is home to a huge variety of pickled vegetables, including [[radish]], ''[[Chinese cabbage|baicai]]'' (Chinese cabbage, notably ''[[suan cai]]'', ''[[kimchi|la bai cai]]'', ''[[pao cai]]'', and [[Tianjin preserved vegetable]]), ''[[zha cai]]'', [[chili pepper]] and [[cucumber]], among many others.
[[Japan]]ese ''[[tsukemono]]'' (pickled foods) include ''[[takuan]]'' ([[daikon]]), ''[[umeboshi]]'' ([[ume]] plum), ''[[Gari (ginger)|gari]]'' & ''[[beni shoga]]'' (ginger), [[Turnip (brassica rapa)|turnip]], [[cucumber]], and [[Chinese cabbage]].
[[Korea]]n [[kimchi]] is usually made from pickled [[Chinese cabbage]].
====South Asia====
:''Main article: [[Mixed pickle]], [[Indian pickles]] (achar)''
In [[Sri Lanka]], they traditionally prepare pickles called ''achcharu'' which is made from slices of carrots, onions, ground dates, mustard ground with pepper, crushed ginger with garlic and vinegar seasoned in a clay pot.
====Southeast Asia====
[[Indonesia]]n ''acar'' is usually made from sliced or diced cucumber, carrot, bird's eye chilies, shallots and seasoned with vinegar, sugar and salt. Sometimes Indonesians added other kinds of fruits, such as sliced/diced papaya and pineapple.
In the [[Philippines]], they also have pickles called "achara" which are made from slices of green papaya, shallots, cloves of garlic and vinegar.
In [[Vietnam]], pickles are called ''cải chua'' (literally "sour vegetables"), and are often made from [[mustard greens]].
===Europe===
In [[Turkey]], pickles are called ''turşu''. Turkish people make ''turşu'' with several vegetables, roots, and fruits such as [[Capsicum|peppers]], [[cucumber]], [[Armenian cucumber]] (''acur''), [[cabbage]], [[tomato]], [[eggplant]] (aubergine), [[carrot]], [[turnip]], [[beetroot]], [[green almond]], [[green plum]], etc. Also, they use several spices to flavour their pickles.
In [[Albania]], [[Bulgaria]] and [[Serbia]], mixed pickles are known as ''turshi''. They are a very popular traditional appetizer for [[raki]]. Pickled green [[tomato]]es, [[cucumbers]], [[carrot]]s, [[bell peppers]], [[Capsicum|peppers]], [[eggplant]]s, and [[sauerkraut]], are also very popular.
In [[Romania]], common pickles are [[beetroot]], [[cucumber]]s, [[green]] [[tomato]]es (''gogonele''), [[carrot]]s, [[cabbage]], [[bell peppers]], [[melon]]s, [[mushroom]]s and [[cauliflower]]s.
In [[Russia]], popular pickled foods include [[beet]]s, [[mushrooms]], various types of [[tomatoes]], [[cabbage]], [[cucumbers]], [[ramsons]], [[garlic]], [[eggplant]] (typically stuffed with julienned carrots), custard [[Squash (fruit)|squash]], and even [[watermelon]].
[[Pickled herring]] and [[rollmops]] are pickled fish dishes popular typically in [[Scandinavia]]. [[Salmon]] may be brine-pickled.
In [[British cuisine|Britain]], [[pickled onion]]s and [[pickled egg]]s are often sold in [[public house|pubs]] and [[Fish and chips|fish and chip shops]]. Pickled [[beetroot]], [[Pickled Walnuts|walnuts]], and [[gherkin]]s, and [[condiment]]s such as [[Branston Pickle]] and [[piccalilli]] are typically eaten as an accompaniment to [[pork pie]]s and cold meats or a [[ploughman's lunch]].
In [[Ukraine]] common garden produce is usually dilled to be consumed in winter. Salt, [[dill]], [[currant|currant leaves]] and [[garlic]] are used and, after storage in a cool, dark place, give [[tomatoes]] and [[cucumbers]] a distinctive flavour.
In [[Italy]], [[giardiniera]] is a popular dish of pickled vegetables including onions, carrots, celery and cauliflower. Italian giardiniera is different from the American condiment called giardiniera.
===Middle East===
In Iran and many Arab countries like [[Lebanon]] and [[Egypt]], pickles (called ''mekhallel'' in Arabic, ''hamutzim'' in Hebrew, or ''torshi'' in [[Persian language|Persian]]) are served at almost every meal. They vary, but the most common are made from [[turnips]], peppers, green [[olive]]s, cucumbers, beetroot, cabbage, lemons and [[cauliflower]].
===North America===
The [[United States]] and [[Canada]] pickle market is dominated by [[pickled cucumber]]s (which are commonly referred to as simply pickles), olives, and sauerkraut, although many pickles popular in other nations are also available (such as the pickled [[tomato]] common in New York City delicatessens). [[Giardiniera]], a mixture of pickled peppers, celery and olives, is a popular condiment in [[Chicago]], often served with [[Italian beef]] sandwiches. [[Pickled eggs]] are common in the [[Upper Peninsula]] of [[Michigan]]. In the southern United States, pickled [[okra]] is popular. In [[Mexico]], [[chile peppers]], particularly of the [[Jalapeño]] and [[serrano pepper|serrano]] varieties, pickled with onions, carrots and herbs are common condiments.
==Other foods that are commonly pickled==
* [[Vegetable]]s: [[ginger]], [[lotus root]], [[garlic]], [[asparagus]], [[onion]], [[radish]], [[green beans]], [[eggplant]]
* [[Caper]]s and [[olive]]s are usually served pickled in the West (unlike the salt-cured versions favored in the Orient).
* [[Fruit]]: [[mango]], [[kumquat]], [[lemon]], [[peach]], [[watermelon]] rind
* [[Capsicum|Pepper]]s and [[chilli pepper|chiles]]: [[banana pepper]]s, [[jalapeños]], etc.,
* [[Meat]]: [[beef]] (to make [[corned beef]] and [[pastrami]]), [[pork]], [[Ham (meat)|ham]]
* [[Fish]] ''see also [[ceviche]]''
* [[Egg (food)|Eggs]]
* [[Okra]]
{{Cooking Techniques}}
== See also ==
* [[Pickled cucumber]]
* [[Indian pickle]]
* [[Mixed pickle]]
* [[Pickled egg]]
* [[Pickled snakes]]
==Other home food preservation methods==
''Main article: [[Food preservation]]''
* [[Home canning]]
* [[Drying (food)|Drying]]
* [[Fermentation (food)]]
* [[Smoking (food)|Smoking]]
* [[Sugaring]]
==External links==
* [http://www.fao.org/docrep/x0560e/x0560e00.htm Fermented Fruits and Vegetables. A Global Perspective.] Food and Agriculture Organization of the United Nations.
* [http://www.uga.edu/nchfp/how/can6b_pickle.html National Center for Home Food Preservation: How do I...Pickle]
* [http://www.picklesecrets.com/how_to_make_pickles.html How to make pickles]
* [http://www.milkwood.net/resources/how-tos/how-to-pickle-olives-milkwood-style.html How to pickle olives]
* [http://www.bbc.co.uk/dna/h2g2/A3100168 Pickles (BBC)]
* [http://www.darylscience.com/Demos/PickleLight.html Dill Pickle Lamp]
==References==
<references />
#{{note_label|McGee1|McGee 2004, p. 291-296|none}}{{Harvard reference
| Last=McGee
| First=Harold
| Authorlink=Harold McGee
| Title=On Food and Cooking: The Science and Lore of the Kitchen
| Year=2004
| ID=ISBN 0-684-80001-2
| Ref=McGee
}}.
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[[Category:Food preservation]]
[[Category:Pickles|*]]
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[[nl:Pekelen]]
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[[pt:Picles]]
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