Pickling 1

Pickling

Pickled cucumbers

Middle East style pickles from Syria

Pickled mushrooms

Olives

Pickling is the process of preserving food by anaerobic fermentation inbrine to produce lactic acid, or marinating and storing it in an acidsolution, usually vinegar (acetic acid). The resulting food is called apickle. This procedure gives the food a salty or sour taste. In SouthAsia, edible oils are used as the pickling medium with vinegar.

Another distinguishing characteristic is a pH less than 4.6,[1] which issufficient to kill most bacteria. Pickling can preserve perishable foodsfor months. Antimicrobial herbs and spices, such as mustard seed,garlic, cinnamon or cloves, are often added.[2] If the food containssufficient moisture, a pickling brine may be produced simply by addingdry salt. For example, German sauerkraut and Korean kimchi areproduced by salting the vegetables to draw out excess water. Naturalfermentation at room temperature, by lactic acid bacteria, produces therequired acidity. Other pickles are made by placing vegetables invinegar. Unlike the canning process, pickling (which includesfermentation) does not require that the food be completely sterilebefore it is sealed. The acidity or salinity of the solution, thetemperature of fermentation, and the exclusion of oxygen determinewhich microorganisms dominate, and determine the flavor of the endproduct.[3]

When both salt concentration and temperature are low, Leuconostocmesenteroides dominates, producing a mix of acids, alcohol, andaroma compounds. At higher temperatures Lactobacillus plantarumdominates, which produces primarily lactic acid. Many pickles startwith Leuconostoc, and change to Lactobacillus with higher acidity.

History

Pickling began 4000 years ago using cucumbers native to India. It iscalled "achar" in northern India. This was used as a way to preservefood for out-of-season use and for long journeys, especially by sea.Salt pork and salt beef were common staples for sailors before the daysof steam engines. Although the process was invented to preserve foods,pickles are also made and eaten because people enjoy the resultingflavors. Pickling may also improve the nutritional value of food byintroducing B vitamins produced by bacteria.[4]

Pickle etymology

The term pickle is derived from the Dutch word pekel, meaning brine.In the U.S. and Canada, the word pickle alone almost always refers to apickled cucumber[citation needed] (other types of pickles will be

Pickling 2

described as "pickled onion," "pickled cauliflower," etc.), except when it is used figuratively. In the UK, pickle (as ina "cheese and pickle sandwich") refers to Ploughman's pickle, a kind of chutney.

Popularity of pickles around the world

Asia

South Asia

India has a large variety of pickles (known as Achar in Punjabi and Hindi, Uppinakaayi in Kannada, Lonacha inMarathi, Oorukai in Tamil, ooragaya in Telugu), which are mainly made from varieties of mango and lime; andIndian gooseberry (amla), chilli, vegetables such as egg plants, carrots, cauliflower,tomato, bitter gourd & greentamarind, ginger, garlic, onion, citron are also occasionally used.[citation needed] These fruits/vegetables are generallymixed with some ingredients like salt, spices, vegetable oils and is set to mature in moisture less medium.In Pakistan, pickles are known locally as Achaar (in Urdu) and come in a variety of flavours. Amongst some of themost popular is the traditional mixed Hyderabadi pickle, a common delicacy and staple prepared from an assortmentof fruits (most notably mangos) and vegetables blended with selected spices.

East Asia

Indonesian and Malaysian pickles, acar are typically made out of cucumber, carrot, bird's eye chilies, and shallots,these items being seasoned with vinegar, sugar and salt. Fruits, such as papaya and pineapple are also sometimespickled. In the Philippines, achara is primarily made out of green papaya, carrots, and shallots, with cloves of garlicand vinegar. In Vietnam, vegetable pickles are called dưa muối (salted vegetables) or dưa chua ("sour vegetables").In Sri Lanka, achcharu is traditionally prepared out of carrots, onions, and ground dates. Mixed with mustardpowder, ground pepper, crushed ginger, garlic and vinegar, these items are seasoned in a clay pot.

Kimchi is a very common side dish in Korea.

China is home to a huge variety of pickled vegetables, including radish,baicai (Chinese cabbage, notably suan cai, la bai cai, pao cai, andTianjin 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 Chinesecabbage.

The Korean staple kimchi is usually made from pickled cabbage andradish, but is also made from green onions, garlic stems, chives and ahost of other vegetables. Kimchi is popular throughout East Asia.Jangajji is another example of pickled vegetables.

Pickling 3

Middle East

In Arab countries, pickles (called mekhallel in Arabic) are commonly made from turnips, peppers, carrots, greenolives, cucumbers, beetroot, cabbage, lemons, and cauliflower.

Western Asia

In Iran, pickles (called torshi in Persian) are commonly made from turnips, peppers, carrots, green olives,cucumbers, cabbage, lemons, and cauliflower.Turkish pickles, called turşu, are made out of vegetables, roots, and fruits such as peppers, cucumber, Armeniancucumber, cabbage, tomato, eggplant (aubergine), carrot, turnip, beetroot, green almond, baby watermelon, babycantaloupe, garlic, cauliflower, bean and green plum. A mixture of spices flavor the pickles.

Europe

Pickled tomatoes are popular in CIScountries

Central and Eastern Europe

Coriander seeds are one of the spices popularlyadded to pickled vegetables in Europe.

Romanian pickles are made out of beetroot, cucumbers, green tomatoes(gogonele), carrots, cabbage, bell peppers, melons, mushrooms,turnips, celery and cauliflower. Meat, like pork, can also be preservedin salt and lard.

Polish and Czech traditional pickles are cucumbers and cabbage, butother pickled fruits and vegetables, including plums, pumpkins andmushrooms are also common.

Russian pickled items include beets, mushrooms, tomatoes, cabbage,cucumbers, ramsons, garlic, eggplant (which is typically stuffed withjulienned carrots), custard squash, and watermelon.

In Ukraine, garden produce is commonly pickled using salt, dill,currant leaves and garlic and is stored in a cool, dark place.

Pickling 4

Western Europe

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 Pickle and piccalilli are typically eaten as an accompaniment to pork pies andcold meats, sandwiches or a ploughman's lunch. Other popular pickles in the UK are pickled mussels, cockles, redcabbage, mango chutney, sauerkraut, and olives.

Southern Europe

An Italian pickled vegetable dish is giardiniera, which includes onions, carrots, celery and cauliflower. Many placesin southern Italy, particularly in Sicily, pickle eggplants and hot peppers.In Albania, Bulgaria, Serbia, Macedonia and Turkey, mixed pickles, known as turshi or turshu form popularappetizers, which are typically eaten with rakia. Pickled green tomatoes, cucumbers, carrots, bell peppers, peppers,eggplants, and sauerkraut are also popular.In Greece, pickles, called τουρσί(α), are made out of carrots, celery, eggplants stuffed with diced carrots,cauliflower, tomatoes, and peppers.

Northern Europe

Pickled herring, rollmops, and salmon are popular in Scandinavia. Pickled cucumbers and red garden beets areimportant as condiments for several traditional dishes. Pickled capers are also common in Scandinavian cuisine.

North America

A dish of giardiniera

In the United States and Canada, pickled cucumbers (most oftenreferred to simply as "pickles" in Canada and the United States),olives, and sauerkraut are most popular, although pickles popular inother nations are also available. Giardiniera, a mixture of pickledpeppers, celery and olives, is a popular condiment in Chicago and othercities with large Italian-American populations, and is often consumedwith Italian beef sandwiches. Pickled eggs are common in the UpperPeninsula of Michigan. Pickled herring is available in the UpperMidwest. Pennsylvania Dutch Country has a strong tradition of pickledfoods, including chow-chow and red beet eggs. In the Southern UnitedStates, pickled okra and watermelon rind are popular, as are deep-friedpickles and pickled pig's feet, chicken eggs, quail eggs and pickled sausage.[5] In Mexico, chili peppers, particularlyof the Jalapeño and serrano varieties, pickled with onions, carrots and herbs form common condiments. Variouspickled vegetables, fish, or eggs may make a side dish to a Canadian lunch or dinner. It has become quite trendyacross Canada to pickle vegetables at home in Bernardin mason jars.

Mexico & Central AmericaIn the Mesoamerican region pickling is known as "encurtido" or "curtido" for short. The pickles or "curtidos" as known in Latin America are served cold, as an appetizer, as a side dish or as a tapas dish in Spain. In several Central American countries it is prepared with cabbage, onions, carrots, lemon, vinegar, oregano, and salt. In Mexico, "curtido" consists of carrots, onions, and jalapeño peppers and used to accompany meals still common in taquerias and restaurants. In order to prepare a carrot "curtido" simply add carrots to vinegar and other ingredients that are common to the region such as chilli, tomato & onions. Varies depending on the food, in the case of sour. Another example of a type of pickling which involves the pickling of meats or seafood is the "escabeche" or "ceviches" popular in Peru, Ecuador & throughout Latin America & the Caribbean. These dishes include the pickling of pig's feet, pig's ears,& gizzards prepared as an "escabeche" with spices & seasonings to flavor it. The ceviches consists of

Pickling 5

shrimp, octopus & various fishes seasoned & served cold..

The pickling process

Vase by Bát Tràng porcelain for pickling

In chemical pickling, the jar and lid are first boiled in order to sterilizethem. The fruits or vegetables to be pickled are then added to the jaralong with either brine or vinegar or both, as well as spices, and arethen allowed to ferment until the desired taste is obtained.

The food can be pre-soaked in brine before transferring to vinegar.This reduces the water content of the food which would otherwisedilute the vinegar. This method is particularly useful for fruit andvegetables with a high natural water content.In commercial pickling, a preservative like sodium benzoate or EDTAmay also be added to enhance shelf life. In fermentation pickling, thefood itself produces the preservation agent, typically by a process that produces lactic acid.

Alum was once used as a preservative in pickling and is still approved as a food additive by the U.S. Food and DrugAdministration, but alum in repeated small doses may cause brain damage.[6]

Health benefitsTraditionally manufactured pickles are source of healthy probiotic microbes, which occur by natural fermentation inbrine (salt+water), but pickles produced using vinegar are not probiotic. Beneficial bacteria grow in salt water andsour mixture and make traditional pickle probiotic.

Possible health hazards of pickled vegetablesThe World Health Organization has listed pickled vegetables as a possible carcinogen, and the British Journal ofCancer released an online 2009 meta-analysis of research on pickles as increasing the risks of esophageal cancer.The report cites a potential two-fold increased risk of oesophageal cancer associated with Asian pickled vegetableconsumption. Results from the research are described as having "high heterogeneity" and the study said that furtherwell-designed prospective studies were warranted. However, their results stated "The majority of subgroup analysesshowed a statistically significant association between consuming pickled vegetables and Oesophageal SquamousCell Carcinoma".The 2009 meta-analysis reported heavy infestation of pickled vegetables with fungi. Some common fungi canfacilitate the formation of N-nitroso compounds, which are strong oesophageal carcinogens in several animalmodels. Roussin red methyl ester, a non-alkylating nitroso compound with tumour-promoting effect in vitro, wasidentified in pickles from Linxian in much higher concentrations than in samples from low-incidence areas.Fumonisin mycotoxins have been shown to cause liver and kidney tumours in rodents.

Pickling 6

Further information•• Brining•• Indian pickle•• Lemon pickle•• Mixed pickle•• Pickled cucumber•• Pickled egg•• Pickled herring•• Pickled snakes•• Pickling salt•• Peter Piper•• Pickled pepper

Other home food preservation methods•• Drying•• Fermentation•• Home canning•• Smoking•• Sugaring•• Confit

References[1] Minnesota Department of Agriculture "Pickle Bill" Fact Sheet (http:/ / web. archive. org/ web/ 20080313102803/ http:/ / www. mda. state.

mn. us/ food/ business/ factsheets/ picklebill. htm)[2] Antimicrobial Effects of Mustard Flour and Acetic Acid (http:/ / www. ncbi. nlm. nih. gov/ pmc/ articles/ PMC154497/ )[3] 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.[4] Science of Pickles: Fascinating Pickle Facts (http:/ / www. exploratorium. edu/ cooking/ pickles/ history. html)[5] Pickled Pigs Feet Recipe (http:/ / www. soulfoodandsoutherncooking. com/ pickled-pigs-feet-recipe. html)[6] Brain damage from alum used in pickling (http:/ / www. chemistry. about. com/ od/ foodchemistryfaqs/ f/ Is-Alum-Safe. htm)

External links• Fermented Fruits and Vegetables. A Global Perspective. (http:/ / www. fao. org/ docrep/ x0560e/ x0560e00. htm)

Food and Agriculture Organization of the United Nations.• National Center for Home Food Preservation: How do I...Pickle (http:/ / www. uga. edu/ nchfp/ how/

can6b_pickle. html)• Pickles (BBC) (http:/ / www. bbc. co. uk/ dna/ h2g2/ A3100168)• (http:/ / www. nature. com/ bjc/ journal/ v101/ n9/ full/ 6605372a. html) British Journal of Cancer Review of

Research involving cancer risk from pickled vegetable consumption

Article Sources and Contributors 7

Article Sources and ContributorsPickling  Source: http://en.wikipedia.org/w/index.php?oldid=576870293  Contributors: 2602:304:B2BC:8E69:2806:3E12:70BF:6E75, 2D, 5 albert square, ABF, Acalamari, Acidburn24m,Acroterion, Addshore, Ahmad510, Alansohn, Alboran, Alisandi, Anagogist, Andaliman, Andrew c, Andrew h123, Andrewin, Andrewpmk, Ankara, AnnaP, Antandrus, Antonio Lopez, Ark25,Arthena, AsadAli09, Aspensti, Atefrat, AtilimGunesBaydin, AzertyFab, BD2412, Badagnani, Bballjacob23, Bbullot, Bgwhite, Bkusmono, Bluelion, Bob f it, Bobby123321456, Bobo192,Bobthebuilder32, Bogdangiusca, Bondfan626, Bongwarrior, Brianski, Brookie, CSWarren, Cacycle, Caiyu, Calabe1992, Caltas, Catcher1207, Cflm001, CharlieEchoTango, Cheeseyo,Chip123456, Chris the speller, ChrisGualtieri, Chriscrocker41, Chrislk02, Cicada, Circeus, Cladist, ConMan, Cornellrockey, Craig Pemberton, Cuaxdon, D, D420182, DaGizza, Dagrqv, DallinTanjo22, Danielpklein, Darth Panda, Darthvadur2, Davus, Delire, DerHexer, Devinhgaffney, Dforest, Dialectric, Dina, DocWatson42, Doctorfluffy, Dolescum, Donmike10, DouglasCalvert,Dr.frog, Dragonmonster8, E0steven, ERcheck, Eatabullet, EdDrass, EditingManiac, EgbertMcDunk, Eleland, Elliskev, Emoscopes, Epbr123, Epipelagic, Erechtheus, Erianna, Erud, Erudnetti,Evercat, Evolamborghini, Excirial, Falcon8765, Farrtj, Finbarr Saunders, Fishing Chimp, FiveRings, FkingWiki, Flametux, FlyingPenguins, Fraggle81, Fubar Obfusco, Future Perfect at Sunrise,Gaius Cornelius, Gareth Griffith-Jones, Gazimoff, GenKreton, GentlemanGhost, Gluonman, Gobbleswoggler, Gogo Dodo, GrayFullbuster, Grechaw, Greensburger, Groyolo, Gwernol,Gymnophoria, Hairy Dude, Hankwang, Hazzoom, Herostratus, Hhielscher, Holme053, Hraefen, Hungda, Huw Powell, Hvn73, I am One of Many, Iamnotatrolly, Icarus1991, Igoun, Imroy,Infrangible, Iopq, Itachi9987, Itub, J Di, J'ai osé, J.delanoy, Jabba78, Jackaranga, Jambolik, Jenghorng20, Jerem43, Jgrahn, Jhfrontz, Jim1138, Jionpedia, Jiy, Jkelly, Jlmorgan, JohnClarknew,Jojhutton, Joseypeter, Json777, Julia Rossi, Jyoti Woodhouse, KFP, Kal Shii, Kariteh, Kevin W., Kevlar67, Keyesc, Kotra, Krishnaamma, Kuru, LDHan, Lacrimosus, Lady Pickle, Lamro, Laval,LeaveSleaves, Leighto, Lethe, Lindsaynickel, Linnell, LittlePete, Longhair, Luna Santin, MER-C, MPerel, Man vyi, Manishkumarmall1971, Mannafredo, Mar4d, Marcus2, Marek69, MarkArsten, Markoff Chaney, Martin451, Maruyamamie, Maxis ftw, Mboverload, Mediran, MegaMom, Mel Etitis, Meredyth, Mgk716, Michael Fourman, Michaelbusch, Mike McGregor (Can),Mike Rosoft, Mike V, Mikmd, MinuteHand, Mitsukai, Mogism, Movedgood, Mr Stephen, MrPenbrook, Mrdempsey, Mrs.tinklewizz, Mschel, Mtheory1, Nakon, Nehrams2020, Nereocystis,NewEnglandYankee, Niksko, Nivix, No1inparticularhere, Noctibus, Nonpareility, Northamerica1000, Nsprieg, ONUnicorn, Oatmeal batman, ObjectivelyWise, Off-shell, Ohnoitsjamie, Ok111,Osborne, Oshwah, Oskila, Ost316, OttawaAC, Palmiped, Paul Erik, Persian Poet Gal, Phantom in ca, Picklecookie, Pickled1986, PickledLizard, Picklesssssssss, Picksel, Pigsonthewing,Pinethicket, Pol098, Pollinator, Porta seriale, Punctured Bicycle, Pvskrishnapraveen, Queenmomcat, R'n'B, RandomXYZb, Rarian rakista, Rawwars, Rayabhari, RazorICE, Rdht, Regensturm23,Revth, RexNL, Rhombus, Rich Farmbrough, Richard D. LeCour, Riotgear, Rjwilmsi, Rockero, Roly Williams, Ruby miette, Ruwan.ar, SFK2, Saberswordsmen1, Sangak, Saurabh Rahurkar,Sedition88, Seduisant, Ser Amantio di Nicolao, Shaan1616, Shadwman, Shanes, Shattered Gnome, Shoessss, Singerwallabe, Sjschen, Skittle, Slowking Man, Smalljim, SmilesALot, Snigbrook,Sonthert, Soursause, Staffwaterboy, Stanislao Avogadro, Stephenb, Strandist, Stubblyhead, Sunbun, Syrthiss, Tabletop, Tanneristhebest, Tarifonium, Taxman, Tgwaltz, The Thing That ShouldNot Be, TheArtificer, TheAsocialApe, TheObtuseAngleOfDoom, TheRanger, Tjvitolo, Tombomp, Tony Sidaway, Torchiest, Tsob, Tsunaminoai, Tufflaw, Una Smith, Unschool, Uruiamme,Utopienne, VMS Mosaic, Vague, Valugi, Versus22, Vicarious, W guice, Wadems, Watertroll, Weather1015, Webaware, WikHead, Wiki-uk, Wikiara, Wikieditoroftoday, Wikipelli, WilliamAvery, Woohookitty, WormRunner, Wwagner, XXV, Xdivider, Xufanc, YBeayf, Yamamoto Ichiro, Yasha I, Yekrats, Yilloslime, Yngvadottir, YourEyesOnly, Zargulon, Zlzpqx, 582 anonymousedits

Image Sources, Licenses and ContributorsFile:Ogórki w trakcie kiszenia.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Ogórki_w_trakcie_kiszenia.jpg  License: Creative Commons Attribution 3.0  Contributors: MarcinFloryanFile:Pickled food.JPG  Source: http://en.wikipedia.org/w/index.php?title=File:Pickled_food.JPG  License: Creative Commons Attribution-Sharealike 3.0  Contributors: AnkaraFile:Pickled mushrooms....jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Pickled_mushrooms....jpg  License: GNU Free Documentation License  Contributors: MariuszjbieFile:Aceitunas en plato.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Aceitunas_en_plato.jpg  License: Creative Commons Attribution 2.0  Contributors: Steve Jurvetson fromMenlo Park, USAFile:Gimchi.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Gimchi.jpg  License: Creative Commons Attribution-Sharealike 2.0  Contributors: Nagyman, a flickr userFile:Pomidor turshusu e-citizen.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Pomidor_turshusu_e-citizen.jpg  License: Creative Commons Attribution-Sharealike 3.0 Contributors: User:Moonsun1981File:Coriander Seed.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Coriander_Seed.jpg  License: Creative Commons Attribution-Sharealike 3.0  Contributors: User:OttawaACFile:GiardinieraSpicy.JPG  Source: http://en.wikipedia.org/w/index.php?title=File:GiardinieraSpicy.JPG  License: Public Domain  Contributors: Antonio CavalloFile:Vase by Bat Trang ceramic for pickling 2.JPG  Source: http://en.wikipedia.org/w/index.php?title=File:Vase_by_Bat_Trang_ceramic_for_pickling_2.JPG  License: Creative CommonsAttribution-Sharealike 3.0  Contributors: User:Hungda

LicenseCreative Commons Attribution-Share Alike 3.0//creativecommons.org/licenses/by-sa/3.0/