Talk:Pickling

message: I've taken out the section below. Although it is correct it's not referenced. I hope to include the information in the article again at some point when I discover the correct references for the material. TheRegencyCook (talk) 10:28, 28 July 2022 (UTC)
thread_title: Removal of Unreferenced Material

message: * Oppose - This article is about pickling / fermenting, not about a single specific type of bacteria. --Webaware 08:08, 30 October 2006 (UTC)
thread_title: Merge with [[Leuconostoc mesenteroides]]

message: The page needs a "history" section. Surely there is a lot of ancient history in pickling? How/where did it start? Fig 14:28, 5 April 2007 (UTC)
thread_title: History

message: The first reference link is broken -- the Pickling Bill fact sheet has moved here: http://www.mda.state.mn.us/food/business/factsheets/picklebill.htm
I'm not sure how this is being used as a reference, though (it's not a clear pointer), so I'm not updating that yet
In addition, the quality of this page could be improved with some better references -- I'm not a pickling expert, but Sandor Katz is, and some reference to his work might help the explanation of natural fermentation (as it is, it's not explained where the agents of fermentation come from; in pickling cabbage, for example, the L. bacilli live on the cabbage, but don't thrive till they're in an anaerobic environment, as I understand it.) Experts? (Also would be nice to have more pointers to how-to sites)
Pickle Bill reference updated and moved to qualify pH 4.6 assertion. Michael Fourman 01:30, 13 August 2007 (UTC)
thread_title: References

message: See Talk:Ume#Requested move. Badagnani (talk) 04:52, 27 March 2008 (UTC)
thread_title: Move proposal

message: I am removing the merge template with brining. The template has been up since August 2007 with no comment made. However, the corresponding template at brining was removed back in Aug 2007 after just 5 days with edit summary "Pickling is not brinnig". I agree with that comment. The purpose of pickling is the long term preservation of food. Brining, on the other hand, is a treatment which is not for preservation, but for alteration of flavor, and often done just before eating. (e.g. brining poultry just prior to cooking) Though similar, they are separate topics, not deserving of a merge. (I did add links in the see also sections, which I hope is satisfactory.) -- 128.104.112.147 (talk) 19:49, 21 July 2008 (UTC)
thread_title:  Removing Merge Template for Brining 

message: The picture that appears here (and at gherkin) is not a gherkin, at least in American usage.  It's a pickling cucumber.  Many prepared "gherkins" are actually made from immature cucumbers, but not of the size shown in the picture.--Chapka (talk) 18:53, 30 January 2009 (UTC)
thread_title: Picture problem

message: As it stands, this section actually describes the _canning_ process, which is neither necessary nor sufficient for making pickles (brine pickles won't ferment if you kill all the lactobacilus by boiling the cans...and if they did, the gas would just burst the seals anyway).  Barring objection, I'll take a swing at revision in the near future.
--Craigkbryant (talk) 20:39, 11 December 2009 (UTC)
replies: text: I'd like to second this.  As it stands, I think this section could simply be removed.  The actual pickling process is already briefly described in the introduction to the article. --Pesto (talk) 18:39, 30 December 2009 (UTC)

text: Thirded. It takes only a cursory google search to learn that the correct method for pickling is really just adding brine or vinegar (or both) to your vegetables and letting it ferment. I'm going to take a stab at revising this section now. Niksko (talk) 12:17, 5 April 2010 (UTC)
thread_title:  "The Pickling Process" 

message: Clicking Korean in the list of languages leads to the respective page for "Cucumber". As I do not know how to fix this, I'll just leave a note here. I don't think the page for Pickling exists at the moment in Korean language Wikipedia. (Which would be "절임" I think...) KingDynamo (talk) 10:57, 14 February 2010 (UTC)
thread_title: Korean Translation

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thread_title: File:Okra pickles bottle by telethon.jpg Nominated for Deletion

message: Shouldn't Sauerkraut, one of the most clichéd pickled dishes, be mentioned here? (Also, pickled gherkins are popular in Germany; there are even regions that depend on their production) Fzwoberlin (talk) 11:54, 1 December 2011 (UTC)
thread_title:  Germany and Sauerkraut 

message: Shouldn't there be some mention of animals pickled for science? FunkMonk (talk) 03:58, 20 August 2012 (UTC)
thread_title:  Pickled animals 

message: Does anaerobic fermentation always take place during pickling? Can't a vegetable simply be preserved in vinegar? Norman21 (talk) 16:43, 12 July 2014 (UTC)
thread_title:  Anaerobic fermentation 

message: Substituted at 02:56, 30 April 2016 (UTC)
thread_title:  Assessment comment

message: The article says at the top that pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. But then under Indian pickle it says these fruits and vegetables are generally mixed with ingredients like salt, spices, and vegetable oils and are set to mature in a moistureless medium., which seems like it doesn't really fit the definition of pickle at top.
Either the definition of pickling should be broadened to include salt+oil (not brine), or it should call out that most Indian "pickle" is technically not pickled per the definition of the article and is technically cured.
Jun-Dai (talk) 23:43, 4 May 2017 (UTC)
thread_title:  Contradiction in definition of pickle 

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thread_title:  External links modified 

message: A search for Pickling Spice redirects to this page, but there's no mention of the spice blend in the article.  What is the use of having a redirect to a page that has no information about the original search term?  (BTW, this isn't the first time I've found this, just the first time I've taken the time to mention it.)  Either a section should be added to the page discussing the blend and why it's used or the redirect should be removed.  I'm not changing anything right now because I've no particular opinion as to which is better, but I did want to call it to the attention of those who know enough about the subject to do whatever's appropriate.  Thanks in advance for whatever you end up doing!  JDZeff (talk) 21:06, 17 October 2018 (UTC)
thread_title:  Pickling Spice 

message: The lead paragraph says: "Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs." What is meant by "dairy" in this context? Roly (talk) 19:39, 13 November 2022 (UTC)
thread_title:  What dairy can be pickled?