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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, 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 a pH of 4.6 or lower, and high in salt, preventing Enzyme from working and micro-organisms from multiplying. Pickling can preserve Decomposition foods for months, or in some cases years. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or , are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and kimchi are produced by salting the 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. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile. 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.McGee, Harold (2004). . New York: Scribner, pp. 291–296. .
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.
There is sufficient archaeological evidence that pickling was also practiced in Ancient Egypt, Ancient Greece, and throughout the Roman Empire. The Ancient Egyptian pharaoh Cleopatra was known to credit the pickles in her diet for her good health and beauty. Roman emperors were also known to make pickles a part of their troops' diets, with the belief it would make them stronger and more fit for battle.
Although the Ancient Greeks and Romans had been using dill for extensively longer periods, the use of pickling in Western Europe began around 900 AD when the herb arrived from its native Sumatra through trading routes.
In Pakistan, pickles are known locally as achaar (in Urdu language اچار) and come in a variety of flavours. A popular item is the traditional mixed Hyderabadi 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 of Persian language origin. Āchār in Persian is defined as 'powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, sugar or syrup.'
In Sri Lanka, a date and shallot pickle achcharu is 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.
In the Philippines, pickling is a common method of preserving food, with many commonly eaten foods pickled, traditionally done using large earthen jars. The process is known as buro or binuro. 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. Atchara is primarily made out of julienned green papaya, carrots, and shallots, seasoned with cloves of garlic and vinegar; but could include ginger, bell peppers, Daikon, cucumbers or bamboo shoots. Pickled unripe mangoes or burong mangga, unripe tomatoes, Psidium guajava, 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 staple condiment in Philippines cuisine.
In Vietnamese cuisine, vegetable pickles are called dưa muối ("salted vegetables") or dưa chua ("sour vegetables"). Dưa chua or dưa góp is made from a variety of fruits and vegetables, including cà pháo, eggplant, Napa cabbage, kohlrabi, , radishes, papaya, cauliflower, and Ficus racemosa]]. Dưa chua made from carrots and radishes are commonly added to bánh mì sandwiches. Dưa cải muối is made by pressing and sun-drying vegetables such as Brassica juncea]] and gai choy. Nhút mít is a specialty of Nghệ An and Hã Tĩnh provinces made from jackfruit.
In Burma, tea leaves are pickled to produce lahpet, which has strong social and cultural importance.
Lahpet thoke (tea leaf salad) is a popular dish made with fermented tea leaves, garlic, peanuts, sesame seeds, dried shrimp, and other seasonings. It is often served as a delicacy at social gatherings and plays a role in traditional ceremonies. The tradition of pickling tea leaves dates back centuries and is unique to Burmese cuisine.
China is home to first documented origins of fermented salt pickles, based upon a poem written around 7th century BCE. The practice of pickling then spread across Asia, consisting of a large variety of vegetables, including radish, Chinese cabbage (Chinese cabbage, notably suan cai, pao cai, and Tianjin preserved vegetable), zha cai, chili pepper (e.g. duo jiao), and Pickled cucumber, among many others.
tsukemono (pickled foods) are made from a variety of techniques, the oldest and easiest being Shio-zuke which translates to salt pickles. This method tends to be the most widely used, and a version of this method called ichiyazuke (overnight pickle) which as the name indiates is a sped-up pickling process (using salt) that can be completed overnight and ready to serve the next day.Reid, Libby (August 2008). TSUKEMONO: A Look at Japanese Pickling Techniques (PDF). Kanagawa International Foundation. p. 4. Archived from the original on 2010-11-24. Umeboshi, another one of the salt-preserved tsukemono, is known as the Japanese plum but taste-wise is closer in comparison to an apricot. In Japanese, 'boshi' stems off the root verb meaning "to dry" because after the Umeboshi is pickled, it dries out in sunlight for 3-5 days (although some recipes recommend putting the fruit back into brine at night, to prevent molding).
In Korea one of the most notable pickled foods is kimchi, which is a Korean side dish made of pickled vegetables. Kimchi is primarily consists of napa cabbage ( baechu ) but is also commonly mixed with radish, green onions, garlic, ginger and red chili powder.
Sauerkraut, as well as cabbage pickled in vinegar, with carrot and other vegetables is commonly consumed as a kosher food dish in Israeli cuisine and is considered pareve, meaning that it contains no meat or dairy so it can be consumed with either.
Romanian cuisine pickles (murături) are made out of beetroot, pickled cucumber, green tomatoes ( gogonele), , cabbage, garlic, sauerkraut, pickled pepper, , Edible mushroom, , celery and cauliflower. Meat, like pork, can also be preserved in salt and lard.
Polish cuisine cuisine is centered around pickled foods. Pickled gherkins are enjoyed in a multitude of ways; a snack, a sidedish, a 'chaser' for vodka, and also often used to pickled-gherkin soup.
Czech cuisine cuisine incorporates many pickled fruits and vegetables as a way to preserve produce that in their climate are mostly seasonal. A unique aspect of Czech cuisine is the dish 'beer cheese' which is cheese that is pickled in beer.
In Slovak cuisine tradition, pickling practices are quite similar to ones used in the Czech Republic. June and July is prime pickling season in Slovakia, where most people are bottling up their fruits and vegetables to preserve for enjoyment in the wintertime.
North Caucasian, Russian cuisine, Ukrainian and Belarusian pickled items include beets, mushrooms, tomatoes, sauerkraut, cucumbers, ramsons, garlic, eggplant (which is typically stuffed with julienned carrots), custard squash, and watermelon. Garden produce is commonly pickled using salt, dill, Blackcurrant, Bay leaf and garlic and is stored in a cool, dark place. The leftover brine (called rassol (рассол) in Russian language) has a number of culinary uses in these countries, especially for cooking traditional soups, such as shchi, rassolnik, and solyanka. Rassol, especially cucumber or sauerkraut rassol, is also a favorite traditional remedy against morning hangover.
In the Middle East and Balkans, pickled vegetables (most commonly used are peppers, carrots and cauliflower) are known regionally as turshi, tursija, torshi or turshu. This dish can be enjoyed on its own, in sandwiches or salads, and as a side to popular dishes like Lahm Bi Ajeen. In Greece, pickles, called τουρσί (pronounced toursi) are made out of carrots, celery, stuffed with diced carrots, cauliflower, , and Capsicum.
In Spain, 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 as Tapas.
Pickled fish, specifically herring and salmon, are popular in Scandinavia. Pickled cucumbers, beets and radishes are used as for several traditional dishes. Pickled capers are also common in Scandinavian cuisine.Garden-Robinson, Julie, Dietetic Intern Alliana Houfek, and Alexandra Jones. "Scandinavian Cuisine."
Sweet pickles made with fruit are more common in the cuisine 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 grapes and peaches. Good Housekeeping, July 1907
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-chow is a tart vegetable mix popular in the Maritime Provinces and the Southern United States, similar to piccalilli. Pickled fish is commonly seen, as in Scotland, and kippers may 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.
are common in many regions of the United States. Pickled herring is available in the Upper Midwest. Giardiniera, a mixture of pickled peppers, celery and olives, is a popular condiment in Chicago and other Midwestern cities with large Italian-American populations, and is often consumed with Italian beef sandwiches.
Pennsylvania Dutch Country has a strong tradition of pickled foods, including chow-chow and red beet eggs. In the Southern United States, pickled okra and watermelon are popular, as are deep-fried pickles and pickled 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.
In the Mesoamerican region, pickling is known as encurtido or "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 in taquerías and restaurants.
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 as sodium benzoate or EDTA may also be added to enhance shelf life. In fermentation pickling, the food itself produces the preservation agent, typically by a process involving Lactobacillus bacteria 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 States Food and Drug Administration. Another common crisping agent is calcium chloride, which evolved from the practice of using pickling lime. See also firming agent.
"Refrigerator pickles" are unfermented pickles made by Marination fruit or vegetables in a seasoned vinegar solution. They must be stored under refrigeration or undergo canning to achieve long-term storage.
Japanese Tsukemono use a variety of pickling ingredients depending on their type, and are produced by combining these ingredients with the vegetables to be preserved and putting the mixture under pressure.
Consuming pickled vegetables is also associated with a 28% increase in the risk of stomach cancer.
The 2009 meta-analysis reported heavy infestation of pickled vegetables with fungi. Some common fungi can facilitate the formation of Nitroso, which are strong esophageal carcinogens in several animal models. Roussin red methyl ester, a non-alkylating nitroso compound with tumour-promoting effect in vitro, was identified in pickles from Linzhou, Henan (formerly Linxian) in much higher concentrations than in samples from low-incidence areas. Fumonisin have been shown to cause liver and kidney tumours in rodents.
A 2017 study in Chinese Journal of Cancer has linked salted vegetables ( common in Chinese cuisine) to a fourfold increase in nasopharynx cancer. The researchers believe possible mechanisms include production of nitrosamines (a type of N-nitroso compound) by fermentation and activation of Epstein–Barr virus by fermentation products.
Historically, pickling caused health concerns for reasons associated with copper salts, as explained in the mid-19th century The 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."
History
Ancient history
Pickling with vinegar likely originated in ancient Mesopotamia around 2400 BCE. There is archaeological evidence of being pickled in the Tigris Valley in 2030 BCE. Pickling vegetables in vinegar continued developing in the Middle East region before spreading to the Maghreb, Sicily, and Spain. From Spain, it spread to the Americas. Fermented salt pickling reportedly originated in China.
Age of Exploration
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 staple food 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.
Etymology
The English term "pickle" first appears around 1400 CE. It originates from the Middle English pikel, a spicy sauce served with meat or fish, borrowed from Middle Dutch or Middle Low German ("brine") but later referred to preserving in brine or vinegar.
In world cuisines
Asia
South Asia
cultural influence zone of Greater India for transmission of elements of Indian culture including food, e.g. pickle / atchaar / atchara / acar,]]South Asia has a large variety of pickles (known as achar (अचार, اچار) in Nepali, Assamese, Bengali, Hindi (अचार), Punjabi, Gujarati, Urdu (اچار) uppinakaayi in Kannada, lonacha (लोणचं) in Marathi, uppilittathu or achar in Malayalam, oorukai in Tamil language, pacchadi(పచ్చడి) or ooragaya(ఊరగాయ) in Telugu language, which are mainly made from varieties of mango, Preserved lemon, Pickled 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.
Southeast Asia
Singapore, and pickles, called acar are 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 Malaysia, it's common for pickles to be made in brine (usually made with sugar or starchy water to provide the best environment for fermentation). These pickles, known locally as jeruk, are made from unripe mango, papaya, pineapple and lime. Eaten with a meal, or on its own as a snack, jeruk is especially popular among children.
East Asia
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.
Western Asia
In Iranian cuisine, Turkish cuisine, Arab cuisine, the Balkan cuisine, and the South Caucasus, pickles (called torshi in Persian language, turşu in Turkish language and mekhallel in Arabic language) are a pickled mix of cucumbers, and turnips, onions, carrots, olives or other regional vegetables. The Persian word torshi comes from the root word 'torsh
Europe
Central and Eastern Europe
In Hungary, 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 are sauerkraut (savanyú káposzta), pickled cucumbers and Pickled pepper, and csalamádé, 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 like csalamádé and leavened cucumber (kovászos uborka). Csalamádé is a type of mixed pickle made 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 a Silly season pickle 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 of spritzer ('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.
Southern Europe
|223x223px]]An Italy pickled vegetable dish is giardiniera, which comes from the root word "giardino" and translates in english to garden. Typical inclusions to giardiniera are carrots, celery, peppers, onions, cauliflower and whatever other vegetables were found in the garden.
Northern Europe
In British cuisine, and are often sold in public house and fish and chip shops. Pickled beetroot, Pickled Walnuts, and , and condiments such as Branston Pickle and piccalilli are typically eaten as an accompaniment to and cold meats, sandwiches or a ploughman's lunch. Other popular pickles in the UK are pickled mussels, cockles, red cabbage, mango chutney, sauerkraut, and olives. Rollmops are also quite widely available under a range of names from various producers both within and out of the UK.Herbert, A. E., Bouchard, J. B., & Fine, J. (2024). Colonizing Condiments: Culinary Experimentation and the Politics of Disgust in Early Modern Britain. Global Food History, 11(1), 42–71. https://doi.org/10.1080/20549547.2024.2357928
North America
In the United States and Canada, (most often referred to simply as "pickles"), olives, and sauerkraut are 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).
Thanksgiving
Pickles were part of Thanksgiving dinner traditions as early as 1827. The first mention of pickles at Thanksgiving comes from Sarah Josepha Hale's novel Northwood. (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.
Mexico, Central America, and South America
In Mexico, , particularly of the Jalapeño and serrano pepper varieties, are pickled with vegetables such as, onions, carrots and herbs form common condiments. Pickled peppers are canned and sold in supermarkets under the name "en escabeche."Jaramillo-Flores, M.E., Dorantes-Alvarez, L., García-Barrientos, R. and Welti-Chanes, J. (2010). Mexican Pickled Jalapeño Pepper. In Handbook of Fruit and Vegetable Flavors, Y.H. Hui (Ed.). https://doi.org/10.1002/9780470622834.ch49
Process
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 in sauerkraut preparation, 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 from carbon dioxide buildup. Mold or (white) kahm yeast may form on the surface; kahm yeast is mostly harmless but can impart an off taste and may be removed without affecting the pickling process.
Possible health hazards of pickled vegetables
In 1993, the World Health Organization listed traditional Asian pickled vegetables as possible , and the British Journal of Cancer released an online 2009 meta-analysis of research on pickles as increasing the risks of esophageal 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".
Risk reduction
Reduction of suspected carcinogens from pickled products is a subject of active research.
Gallery
See also
External links
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