The Art of Pickling: History, Types, and Techniques
Pickling is a traditional food preservation method involving fermentation in brine or marination in acidic solutions. With origins dating back 4000 years to India, pickling has evolved to include various types like brined dill pickles, relishes, and fruit pickles. This article explores the history, etymology, salient features, equipment needed, and processing techniques of pickling, emphasizing the importance of maintaining proper acidity levels for safe consumption.
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FOOD TECNOLOGY PICKLE
Definition: It is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a PICKLE .
History: Pickling began 4000 years ago using cucumbers native to India. It is called "achar" in northern India. This was used as a way to preserve food for out-of-season use and for long journeys, especially by sea.
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 a pickled cucumber. Other types of pickles will be described as "pickled onion," "pickled cauliflower," etc.
SALIENT FEATURES: Brining or Corning. Food salty or sour taste. PH less than 4.6. Preserve perishable foods Antimicrobial herbs and spices.
TYPES OF PICKLES: 1)Brined dill pickles 2)Fresh pack or quick-process pickles 3)Relishes 4)Fruit pickles
Pickling Equipment: Utensils made of zinc, iron, brass, copper, or galvanized metal should not be used. For fresh-pack pickling large container made of stainless steel, glassware. For fermenting and brining, a crock or stone jar, an un chipped enamel-lined pan, a glass jar, a bowl, used for small quantities.
Words of Caution: The level of acidity Vinegar, food, or water proportions tested proportions of ingredients.
Pickles with Salt Content: Fresh-pack pickles may be prepared safely with reduced or no salt; they are acidified quickly with vinegar. salt used in making brine pickles and fermented sauerkraut .The function of salt in fermented foods is to encourage the growth of desirable bacteria
Key ingredients in pickling Ingredient Why used??? Acts as a preservative by encouraging the growth of desirable bacteria (and inhibiting undesirable bacteria) which in turn produce lactic acid, a preservative. Helps draw juices and sugar from the produce to make a brine. Adds flavor and crispness. Gives pickles a tart taste. Acts as a preservative due to the acidity of vinegar. Salt Vinegar
Sweetens taste; counteracts vinegar. Sugar Addsflavor Spices/Herbs Water Makes liquid portion ofbrine. Improves pickle firmness for fermented pickles; does not improved firmness of quick-processpickles. Alum Improves pickle firmness. Lime
Trouble-shootingpickles NOTE: These pickles are safe to eat even though they may not look too good. This happened: Because of this: Vinegar or salt solution too strong. Overcooking processing. Poory developed cucumbers. Cucumbers too ripe. Cucumbers held before pickling. Fermentation too rapid. Shriveledpickles or over too long Hollowpickles
Tips for Successful Pickling: SELECTION WASHING Remove the blossom end of cucumbers Measure ingredients Use canning or pickling salt.
CONT. Use white granulated sugar Use white distilled and cider vinegars of 5% acidity fresh spices or herbs Use soft water for best-looking pickles.
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