Pickling

Picklingis the process ofpreservingor extending the shelf life offoodby eitheranaerobicfermentationinbrineor immersion invinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called apickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.
Pickling solutions are typically highly acidic, with apHof 4.6 or lower,and high in salt, preventingenzymesfrom working and micro-organisms from multiplying.Pickling can preserveperishablefoods for months, or in some cases years.Antimicrobialherbs and spices, such asmustard seed,garlic,cinnamonorcloves, are often added.If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example,sauerkrautandKoreankimchiare produced by salting thevegetablesto draw out excess water. Natural fermentation at room temperature, bylactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Like thecanningprocess, pickling (which includes fermentation) does not require that the food be completelysterilebefore it is sealed. The acidity or salinity of the solution, the temperature offermentation, 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 mesenteroidesdominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperaturesLactobacillus plantarumdominates, which produces primarilylactic acid. Many pickles start withLeuconostoc, and change toLactobacilluswith higher acidity.
Pickling with vinegar likely originated in ancientMesopotamiaaround 2400 BCE.There is archaeological evidence ofcucumbersbeing pickled in theTigris Valleyin 2030 BCE.Pickling vegetables in vinegar continued developing in the Middle East region before spreading to theMaghreb, toSicilyand toSpain. From Spain it spread to theAmericas.On the other hand, fermented salt pickling reportedly has its origins in China.
Pickling was used as a way to preserve food for out-of-season use and for long journeys, especially by sea.Salt porkandsalt beefwere commonstaplesfor 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 introducingB vitaminsproduced by bacteria.
The English term "pickle" first appears around 1400 CE. It is fromMiddle Englishpikel, a spicy sauce served with meat or fish, borrowed fromMiddle DutchorMiddle Low Germanpekel("brine") but later referred to preserving in brine or vinegar.
South Asia has a large variety of pickles (known asachar(अचार, اچار) in Nepali, Assamese, Bengali, Hindi (अचार), Punjabi, Gujarati, Urdu (اچار)uppinakaayiin Kannada,lonacha(लोणचं) in Marathi,uppilittathuoracharinMalayalam,oorukaiinTamil, pacchadi(పచ్చడి) orooragaya(ఊరగాయ)inTelugu, which are mainly made from varieties of mango,lemon,lime, gongura (a sour leafy shrub),tamarind, Indian gooseberry (amla), and chilli. Vegetables such as eggplant, carrots, cauliflower, tomato, bitter gourd, green tamarind, ginger, garlic, onion, and citron are also occasionally used. These fruits and vegetables are mixed with ingredients such as salt, spices, and vegetable oils. The pickling process is completed by placing filled jars in the sun where they mature in the sun. The sun's heat destroys moulds and microbes which could spoil the pickles.
InPakistan, pickles are known locally asachaar(inUrduاچار) and come in a variety of flavours. A popular item is the traditional mixedHyderabadi pickle, a common delicacy prepared from an assortment of fruits (most notably mangoes) and vegetables blended with selected spices. Although the origin of the word is ambiguous, the word āchār is widely considered to be ofPersianorigin. Āchār in Persian is defined as 'powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, sugar or syrup.'
InSri Lanka, a date and shallot pickleachcharuis traditionally prepared from carrots, chilli powder, shallots and ground dates mixed with garlic, crushed fresh ginger, green chilis, mustard seeds and vinegar, and left to sit in a clay pot.
Indian pickles are mostly prepared in three ways: salt/brine, oil, and vinegar, with mango pickle being most popular among all.
Singapore,IndonesianandMalaysianpickles, calledacarare 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 sometimes pickled.
In thePhilippines,picklingis a common method of preserving food, with many commonly eaten foods pickled, traditionally done using large earthen jars. The process is known asburoorbinuro. Pickling was a common method of preserving a large variety of foods such as fish throughout the archipelago before the advent of refrigeration, but its popularity is now confined to vegetables and fruits.Atcharais primarily made out of julienned green papaya, carrots, and shallots, seasoned with cloves of garlic and vinegar; but could include ginger, bell peppers,white radishes, cucumbers or bamboo shoots. Pickled unripe mangoes orburong mangga, unripe tomatoes,guavas,jicama, bitter gourd and other fruit and vegetables still retain their appeal.Siling labuyo, sometimes with garlic and red onions, is also pickled in bottled vinegar and is a staplecondimentinFilipinocuisine.
InVietnamese cuisine, vegetable pickles are calleddưa muối("salted vegetables") ordưa chua("sour vegetables").Dưa chuaordưa gópis made from a variety of fruits and vegetables, includingcà pháo,eggplant,Napa cabbage,kohlrabi,carrots, radishes,papaya,cauliflower, andsung.Dưa chuamade from carrots and radishes are commonly added tobánh mìsandwiches.Dưa cải muốiis made by pressing and sun-drying vegetables such ascải xậyandgai choy.Nhút mítis a specialty ofNghệ AnandHã Tĩnhprovinces made fromjackfruit.
InBurma, tea leaves are pickled to producelahpet, which has strong social and cultural importance.
A wide variety of foods are pickled throughout East Asia. The pickles are often sweet, salty, and/or spicy and preserved in sweetened solutions or oil.
Chinais home to a huge variety of pickled vegetables, includingradish,baicai(Chinese cabbage, notablysuan cai,pao cai, andTianjin preserved vegetable),zha cai,chili pepper(e.g.duo jiao), andcucumbers, among many others.
Japanesetsukemono(pickled foods) includetakuan(daikon),umeboshi(umeplum),tataki gobo(burdock root),gariandbeni shōga(ginger),turnip,cucumber, andChinese cabbage.
TheKoreanstaplekimchiis usually made from picklednapa cabbageandradish, but is also made from green onions, garlic stems, chives and a host of other vegetables.Jangajjiis anotherbanchanconsisting of pickled vegetables.
InIran,Turkey,Arab countries, theBalkans, and theSouth Caucasus, pickles (calledtorshiinPersian,turşuinTurkish languageandmekhallelinArabic) are commonly made fromturnips, peppers, carrots, greenolives, cucumbers, eggplants, cabbage, green tomatoes,lemons, andcauliflower.
Sauerkraut, as well as cabbage pickled in vinegar, with carrot and other vegetables is commonly consumed as akosherdish inIsraeland is consideredpareve, meaning that it contains no meat ordairyso it can be consumed with either.
InHungary, the main meal(lunch)usually includes some kind of pickles(savanyúság), but pickles are also commonly consumed at other times of the day. The most commonly consumed pickles aresauerkraut(savanyú káposzta),pickled cucumbersandpeppers, andcsalamádé, but tomatoes, carrots, beetroot, baby corn, onions, garlic, certain squashes and melons, and a few fruits such as plums and apples are used to make pickles too. Stuffed pickles are specialties, usually made of peppers or melons pickled after being stuffed with a cabbage filling. Pickled plum stuffed with garlic is a unique Hungarian type of pickle just likecsalamádéand leavened cucumber(kovászos uborka).Csalamádéis a type ofmixed picklemade of cabbage, cucumber, paprika, onion, carrot, tomatoes, and bay leaf mixed up with vinegar as the fermenting agent. Leavened cucumber, unlike other types of pickled cucumbers that are around all year long, is rather aseasonalpickle produced in the summer. Cucumbers, spices, herbs, and slices of bread are put in a glass jar with salt water and kept in direct sunlight for a few days. The yeast from the bread, along with other pickling agents and spices fermented under the hot sun, give the cucumbers a unique flavor, texture, and slight carbonation. Its juice can be used instead of carbonated water to make a special type ofspritzer('Újházy fröccs').
It is common for Hungarian households to produce their own pickles. Different regions or towns have their special recipes unique to them. Among them all, the Vecsési sauerkraut(Vecsési savanyú káposzta)is the most famous.
Romanianpickles (murături) are made out ofbeetroot,cucumbers, green tomatoes (gogonele),carrots,cabbage,garlic,sauerkraut,bell peppers,melons,mushrooms,turnips,celeryandcauliflower. Meat, likepork, can also be preserved in salt andlard.
Polish,CzechandSlovaktraditional pickles are cucumbers, sauerkraut, peppers, beetroot, tomatoes, but otherpickled fruitsand vegetables, including plums,pumpkinsand mushrooms are also common.
North Caucasian,Russian,UkrainianandBelarusianpickled items include beets, mushrooms, tomatoes, sauerkraut, cucumbers,ramsons,garlic, eggplant (which is typically stuffed with julienned carrots), custardsquash, andwatermelon. Garden produce is commonly pickled using salt,dill,blackcurrant leaves,bay leavesand garlic and is stored in a cool, dark place. The leftover brine (calledrassol(рассол) inRussian) has a number of culinary uses in these countries, especially for cooking traditional soups, such asshchi,rassolnik, andsolyanka.Rassol, especially cucumber orsauerkrautrassol, is also a favorite traditional remedy against morninghangover.
AnItalianpickled vegetable dish isgiardiniera, which includes onions, carrots, celery and cauliflower. Many places in southern Italy, particularly in Sicily, pickle eggplants and hot peppers.
InAlbania,Bulgaria,Serbia,North MacedoniaandTurkey, mixed pickles, known asturshi,tursijaorturshuform popular appetizers, which are typically eaten withrakia. Pickled green tomatoes, cucumbers, carrots, bell peppers, peppers, eggplants, andsauerkrautare also popular.
Turkishpickles, calledturşu, are made out of vegetables, roots, and fruits such as peppers, cucumber,Armenian cucumber, cabbage, tomato, eggplant (aubergine), carrot,turnip, beetroot, greenalmond, baby watermelon, baby cantaloupe,garlic,cauliflower,beanand greenplum. A mixture of spices flavor the pickles.
InGreece, pickles, calledτουρσί(α), are made out of carrots, celery,eggplantsstuffed with diced carrots, cauliflower,tomatoes, andpeppers.
InSpain, pickles, known as "encurtidos", are mainly made with olives, cucumbers, onions and green peppers ("guindillas" or "piparras"). "Banderillas" are small pieces of pickled cucumber and green pepper, along with olives and anchovies, mounted into  toothpicks, and are very popular asTapas.
InBritain,pickled onionsandpickled eggsare often sold inpubsandfish and chip shops. Pickledbeetroot,walnuts, andgherkins, and condiments such asBranston Pickleandpiccalilliare typically eaten as an accompaniment topork piesand cold meats, sandwiches or aploughman's lunch. Other popular pickles in the UK are pickledmussels,cockles,red cabbage, mangochutney,sauerkraut, andolives.Rollmopsare also quite widely available under a range of names from various producers both within and out of the UK.
Pickled herring,rollmops, andsalmonare popular inScandinavia. Pickled cucumbers and red garden beets are important ascondimentsfor several traditional dishes. Pickled capers are also common in Scandinavian cuisine.
In theUnited StatesandCanada,pickled cucumbers(most often referred to simply as "pickles"), olives, andsauerkrautare most commonly seen, although pickles common in other nations are also very widely available. In Canada and the US, there may be a distinction made between gherkins (usually smaller), and pickles (larger pickled cucumbers).
Sweet pickles made with fruit are more common in thecuisine of the American South. The pickling "syrup" is made with vinegar, brown sugar, and whole spices such as cinnamon sticks, allspice and cloves. Fruit pickles can be made with an assortment of fruits including watermelon, cantaloupe,Concord grapesand peaches.
Canadian pickling is similar to that of Britain. Through the winter, pickling is an important method of food preservation. Pickled cucumbers, onions, and eggs are common. Pickled egg and pickled sausage make popular pub snacks in much of English Canada.Chow-chowis a tart vegetable mix popular in the Maritime Provinces and theSouthern United States, similar topiccalilli. Pickled fish is commonly seen, as in Scotland, andkippersmay be seen for breakfast, as well as plentiful smoked salmon. Meat is often also pickled or preserved in different brines throughout the winter, most prominently in the harsh climate of Newfoundland.
Pickled eggsare common in many regions of the United States.Pickled herringis available in theUpper Midwest.Giardiniera, a mixture of pickled peppers, celery and olives, is a popular condiment inChicagoand other Midwestern cities with large Italian-American populations, and is often consumed withItalian beefsandwiches.
Pennsylvania Dutch Countryhas a strong tradition of pickled foods, including chow-chow andred beet eggs. In the Southern United States, pickledokraandwatermelon rindare popular, as are deep-fried pickles andpickled pig's feet, pickled chicken eggs, pickled quail eggs, pickled garden vegetables and pickled sausage.
Various pickled vegetables, fish, or eggs may make a side dish to a Canadian lunch or dinner. Popular pickles in the Pacific Northwest include pickled asparagus and green beans. Pickled fruits like blueberries and early green strawberries are paired with meat dishes in restaurants.
Pickles were part ofThanksgivingdinner traditions as early as 1827. The first mention of pickles at Thanksgiving comes fromSarah Josepha Hale's novelNorthwood. (Hale is best known for her successful campaign to have Thanksgiving recognized as a national holiday in the United States.) Pickled peaches, coleslaw and other mixed pickles continue to be served alongside cranberry sauce at Thanksgiving dinner in present times.
InMexico,chili peppers, particularly of theJalapeñoandserranovarieties, pickled with onions, carrots and herbs form common condiments.
In theMesoamerican region, pickling is known asencurtidoor "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 common intaqueríasand restaurants.
Another example of a type of pickling which involves the pickling of meats or seafood is the "escabeche" or "ceviches" popular in Peru, Ecuador, and throughout Latin America and the Caribbean. These dishes include the pickling of pig's feet, pig's ears, and gizzards prepared as an "escabeche" with spices and seasonings to flavor it. The ceviches consist of shrimp, octopus, and various fishes seasoned and served cold.
In traditional pickling, fruit or vegetables are submerged in brine (20–40 grams/L of salt (3.2–6.4 oz/imp gal or 2.7–5.3 oz/US gal)), or shredded and salted as insauerkrautpreparation, and held underwater by flat stones layered on top.Alternatively, a lid with an airtrap or a tight lid may be used if the lid is able to release pressure which may result fromcarbon dioxidebuildup.Mold or (white) kahmyeastmay form on the surface; kahm yeast is mostly harmless but can impart an off taste and may be removed without affecting the pickling process.
In chemical pickling, the fruits or vegetables to be pickled are placed in a sterilized jar along with brine, vinegar, or both, as well as spices, and are then allowed to mature 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 otherwise dilute the vinegar. This method is particularly useful for fruit and vegetables with a high natural water content.
In commercial pickling, a preservative such assodium benzoateorEDTAmay also be added to enhance shelf life.  In fermentation pickling, the food itself produces the preservation agent, typically by a process involvingLactobacillusbacteria that produce lactic acid as the preservative agent.
Alum, short for aluminum sulfate, is used in pickling to promote crisp texture and is approved, though not recommended, as a food additive by the United StatesFood and Drug Administration.Another common crisping agent iscalcium chloride, which evolved from the practice of usingpickling lime.See alsofirming agent.
"Refrigerator pickles" are unfermented pickles made bymarinatingfruit or vegetables in a seasoned vinegar solution. They must be stored underrefrigerationor undergo canning to achieve long-term storage.
JapaneseTsukemonouse a variety of pickling ingredients depending on theirtype, and are produced by combining these ingredients with the vegetables to be preserved and putting the mixture under pressure.
In 1993, theWorld Health Organizationlisted traditional Asian pickled vegetables aspossiblecarcinogens,and theBritish Journal of Cancerreleased an online 2009meta-analysisof research on pickles as increasing the risks ofesophageal cancer. The report, citing limited data in a statistical meta analysis, indicates a potential two-fold increased risk of esophageal cancer associated with Asian pickled vegetable consumption. Results from the research are described as having "high heterogeneity" and the study said that further well-designed prospective studies were warranted.However, their results stated "The majority of subgroup analyses showed a statistically significant association between consuming pickled vegetables and Oesophageal Squamous Cell Carcinoma".
Consuming pickled vegetables is also associated with a 28% increase in the risk ofstomach cancer.
The 2009 meta-analysis reported heavy infestation of pickled vegetables withfungi. Some common fungi can facilitate the formation ofN-nitroso compounds, which are strong esophageal carcinogens in several animal models.Roussin redmethyl ester,a non-alkylating nitroso compound with tumour-promoting effect in vitro, was identified in pickles fromLinzhou, Henan(formerly Linxian) in much higher concentrations than in samples from low-incidence areas.Fumonisinmycotoxinshave been shown to cause liver and kidneytumoursin rodents.
A 2017 study inChinese Journal of Cancerhas linked salted vegetables (pickled mustard green[zh]common inChinese cuisine) to a fourfold increase innasopharynx cancer. The researchers believe possible mechanisms include production ofnitrosamines(a type of N-nitroso compound) by fermentation and activation ofEpstein–Barr virusby fermentation products.
Historically, pickling caused health concerns for reasons associated with copper salts, as explained in the mid-19th centuryThe English and Australian Cookery Book: "The evidence of the Lancet commissioner (Dr. Hassall) and Mr. Blackwell (of the eminent firm of Crosse and Blackwell) went to prove that the pickles sold in the shops are nearly always artificially coloured, and are thus rendered highly unwholesome, if not actually poisonous."
Reduction of suspected carcinogens from pickled products is a subject of active research.