Pickling
Pickling
Pickling (/ˈpɪklɪŋ/) is a method of preserving or extending the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with the adjective pickled.
Etymology
The term "pickle" comes from the Dutch word pekel, meaning brine. In the U.S., the word pickle typically refers to a pickled cucumber, but can also be applied to other types of pickles including fruit pickles, meat pickles, and pickled eggs.
Process
The pickling process typically involves submerging the food in a brine or vinegar solution, which can also contain various spices, herbs, and/or sugar. This solution is known as the pickling liquid. The food is then left to ferment for a period of time, during which the acidity of the pickling liquid prevents the growth of harmful bacteria, thus preserving the food.
Types of Pickling
There are two main types of pickling: fermentation pickling and vinegar pickling. Fermentation pickling involves submerging the food in a salt solution and allowing natural bacteria to ferment the food, producing lactic acid. Vinegar pickling, on the other hand, involves submerging the food in a vinegar solution, which immediately pickles the food due to the high acidity of the vinegar.
Health Benefits
Pickled foods can have a variety of health benefits, including improved digestion and immune function. This is largely due to the presence of probiotics, which are beneficial bacteria that are often produced during the fermentation process.
Related Terms
External links
- Medical encyclopedia article on Pickling
- Wikipedia's article - Pickling
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