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Pickling –
From Wikipedia, the free encyclopedia
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This article is about the food preparation method. For the food created using this method commonly called “pickles” in the United States and Canada, see pickled cucumber.
For the treatment of metallic surfaces, see Pickling (metal).
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food’s texture and flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs.
A distinguishing characteristic is a pH of 4.5 or lower,[1] which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added.[2] 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. Like 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.[3]
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.[3]
History
Pickling likely first originated in ancient Mesopotamia around 2400 BCE.[4][5] There is archaeological evidence of cucumbers being pickled in the Tigris Valley in 2030 BCE. [6]
Pickling was used 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 nutritional value of food by introducing B vitamins produced by bacteria.[7]
Etymology
The English term “pickle” comes from the Dutch word “pekel” which refers to the brine. In the U.S. and Canada, and sometimes Australia and New Zealand, the word pickle alone almost always refers to a pickled cucumber, except when it is used figuratively. It may also refer to other types of pickles such as “pickled onion”, “pickled cauliflower”, etc. In the UK, pickle, as in a “cheese and pickle sandwich”, may also refer to Ploughman’s pickle, a British version of chutney.[citation needed]
In world cuisines
Asia
Main articles: Chinese pickles, Mixed pickle, South Asian pickles, and Tursu
South Asia
Main article: South Asian pickles
LIST OF PICKLES HISTORY AND ITS ARTS
List of Indian pickles –
South Asian pickle –
South Asian pickle –
#Green #Chilli #Pickle
Green Chilli Pickle Recipe