|
|
|
|
Pickling
|
| |
|
| |
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.
Discussion
Ask a question about 'Pickling' Start a new discussion about 'Pickling' Answer questions from other users |
Encyclopedia
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.
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, 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.
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.
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.
Popularity of pickles around the world
Asia
East Asia
China is home to a huge variety of pickled vegetables, including radish, baicai (Chinese cabbage, notably suan cai, la bai cai, pao cai, and Tianjin preserved vegetable), zha cai, chili pepper and cucumber, among many others.
Japanese tsukemono (pickled foods) include takuan (daikon), umeboshi (ume plum), gari & beni shoga (ginger), turnip, cucumber, and Chinese cabbage.
Korean 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 from slices of carrots, onions, ground dates, mustard powder, ground pepper, crushed ginger, garlic and vinegar seasoned in a clay pot.
Southeast Asia
Indonesian 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, this is called achara and is primarily made from slices of green papaya, carrots, shallots, cloves of garlic and vinegar.
In Vietnam, pickles are called c?i chua (literally "sour vegetables").
Europe
In Turkey, pickles are called tursu. Turkish people make tursu with a variety of vegetables, roots, and fruits such as peppers, cucumber, Armenian cucumber (acur), cabbage, tomato, eggplant (aubergine), carrot, turnip, beetroot, green almond, green plum, etc. Also, they use a mixture of spices to flavour their pickles.
In Greece, pickles are called t???s?. The common vegetables are carrots, celery, eggplants stuffed with diced carrots, cauliflower, tomatos and peppers. Greeks typically eat t???s? as a snack with bread or accompanying a main meal.
In Albania, Bulgaria, Serbia and Macedonia, mixed pickles are known as turshi. They are a very popular traditional appetizer, eaten with raki. Pickled green tomatoes, cucumbers, carrots, bell peppers, peppers, eggplants, and sauerkraut, are also very popular.
In Romania, common pickles are beetroot, cucumbers, green tomatoes (gogonele), carrots, cabbage, bell peppers, melons, mushrooms and cauliflowers.
In Russia, popular pickled foods include beets, mushrooms, various types of tomatoes, cabbage, cucumbers, ramsons, garlic, eggplant (typically stuffed with julienned carrots), custard squash, and even watermelon.
Pickled herring and rollmops are pickled fish dishes popular typically in Scandinavia. Salmon may be brine-pickled.
In Britain, pickled onions and pickled eggs are often sold in pubs and fish and chip shops. Pickled beetroot, walnuts, and gherkins, and condiments such as Branston Pickle and piccalilli are typically eaten as an accompaniment to pork pies and cold meats or a ploughman's lunch.
In Ukraine, garden produce is commonly dilled to be consumed in winter. Salt, dill, currant leaves and garlic are used and, after storage in a cool, dark place, this mixture gives 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, such as Lebanon and Egypt, pickles (called mekhallel in Arabic, hamutzim "Sours" in Hebrew, and torshi "Sours" in Persian) are served at almost every meal. They vary, but the most common are made from turnips, peppers, carrots, green olives, cucumbers, beetroot, cabbage, lemons and cauliflower.
North America
The United States and Canada pickle market is dominated by pickled cucumbers (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 and other cities with large Italian-American populations, 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 Jalapeņo and serrano varieties, pickled with onions, carrots and herbs are common condiments.
Other foods that are commonly pickled
- Vegetables: ginger, lotus root, garlic, asparagus, onion, radish, green beans, eggplant, Okra
- Capers and olives are usually served pickled in the West (unlike the salt-cured versions favored in the Orient).
- Fruit: mango, kumquat, lemon, peach, watermelon rind
- Peppers and chiles: banana peppers, jalapeņos, etc.,
- Meat: beef (to make corned beef and pastrami), pork, ham
- Fish see also ceviche
- Eggs
The Pickling Process
The jar and lid are boiled to sterilize them.
Then the raw vegetable and vinegar or brine is placed in the jar and the lid is screwed on. This is then placed in a cauldron of boiling water for a few minutes. It is then left to stand by for two weeks.
See also
Other home food preservation methods
Main article: Food preservation
External links
- Food and Agriculture Organization of the United Nations.
-
-
-
-
-
|
| |
|
|
