pickling

References

Images

pickling

preservation process

Written by

The Information Architects of Encyclopaedia Britannica

Learn about this topic in these articles:

fish processing
Curing
In pickle-curing, fish are preserved in airtight barrels in a strong pickle solution formed by the dissolving of salt in the body fluids. This curing method is used for fatty fish such as herring.
In pickle-curing, fish are preserved in airtight barrels in a strong pickle solution formed by the dissolving of salt in the body fluids. This curing method is used for fatty fish such as herring.

food preservation
Pickled fruits and vegetables
Fresh fruits and vegetables soften after 24 hours in a watery solution and begin a slow, mixed fermentation-putrefaction. The addition of salt suppresses undesirable microbial activity, creating a favourable environment for the desired fermentation. Most green vegetables and fruit may be…
Fresh fruits and vegetables soften after 24 hours in a watery solution and begin a slow, mixed fermentation-putrefaction. The addition of salt suppresses undesirable microbial activity, creating a favourable environment for the desired fermentation. Most green vegetables and fruit may be…

fruit processing
Chemical preservation
Pickling is another example of chemical preservation. In the case of pickling, the product may be preserved by the addition of salt, sugar, acetic acid (vinegar), and alcohol. High sugar content also acts as a fruit preservative by tying up all available moisture so that…
Pickling is another example of chemical preservation. In the case of pickling, the product may be preserved by the addition of salt, sugar, acetic acid (vinegar), and alcohol. High sugar content also acts as a fruit preservative by tying up all available moisture so that…

vegetable processing
Fermentation and pickling
In both fermented and pickled vegetables, acid is used to preserve the products. Pickled vegetables include cucumbers, green tomatoes, onions, radishes, and cabbages. The variety of vegetables used for fermentation or pickling may not be the same as fresh market vegetables. Owing to the…
In both fermented and pickled vegetables, acid is used to preserve the products. Pickled vegetables include cucumbers, green tomatoes, onions, radishes, and cabbages. The variety of vegetables used for fermentation or pickling may not be the same as fresh market vegetables. Owing to the…

vinegar
…is widely used in the pickling of cucumbers and other vegetables.
…is widely used in the pickling of cucumbers and other vegetables.