the world of pickles

What is Pickling, What is a Quick Pickle, Brief History of Pickles, Videos

what is pickling?

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 enzymes from working and micro-organisms from multiplying.[2] Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables 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. Like the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. 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.

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.

what is a quick pickle?

Quick pickles are vegetables stuffed into a jar and pickled in a liquid brine solution using a combination of vinegar, water, salt and/or sometimes sugar. They are stored in the refrigerator, rather than canned in a water bath. Quick pickles only require a few days in the brine before they can be enjoyed. If you are impatient, you can even try them the next day! Quick pickles also tend to stay crispier than canned pickles because they’re not heated as long.

a brief history of pickles

ancient origins

Pickling with vinegar likely originated in ancient Mesopotamia around 2400 BCE. There is archaeological evidence of cucumbers being pickled in the Tigris Valley in 2030 BCE. Pickling vegetables in vinegar continued to develop in the Middle East region before spreading to the Maghreb, to Sicily and to Spain. From Spain it spread to the Americas. 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 pork and salt beef were common staples 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.

queen cleopatra and julius cesar

Queen Cleopatra of Egypt credited the pickles in her diet with contributing to her health and legendary beauty. Meanwhile, Cleopatra’s lover Julius Caesar and other Roman emperors gave pickles to their troops to eat in the belief that they would make them strong.

pickling herbs arrive

Dill, one of the most important herbs used in pickling cucumbers and other vegetables, arrived in Western Europe from its native Sumatra around A.D. 900, although ancient Greeks and Romans used it extensively centuries earlier.

the age of exploration

During the Age of Exploration, many sailors on transoceanic voyages suffered from scurvy, a nasty but all-too-common disease caused by a deficiency of Vitamin C. On his storied expedition to the New World, Christopher Columbus reportedly rationed pickles to his sailors, even going so far as to grow cucumbers in Haiti to restock for the rest of the trip. And that’s not all: Before he was an explorer, Amerigo Vespucci worked as a ship’s chandler in Seville, Spain—meaning he supplied ships with goods like preserved meat and vegetables. Known as the “Pickle-Dealer,” Vespucci even helped stock Columbus’s ships on his later, less successful voyages across the Atlantic.

By 1659, Dutch farmers in New York had begun growing cucumbers in the area that is now Brooklyn. Dealers bought the cucumbers, pickled them and sold them out of barrels on the street, beginning what would become the world’s largest pickle industry. Later waves of immigration to New York in the late 19th and early 20th centuries—including large numbers of Eastern European Jews, who introduced kosher dill pickles to America—would cement the city’s place at the center of the pickle world.

pickles in the 19th century

Napoleon Bonaparte had offered to pay 12,000 francs (the equivalent of today’s $250,000) to the person who could come up with the best way to pickle and preserve food for his troops. In 1809, French chef and confectioner Nicolas Appert, won the competition with a key insight: If he placed food in a bottle and removed all the air before sealing it, he could boil the bottle and preserve its contents. Using glass containers sealed with cork and wax, Appert was able to preserve not only vegetables and fruits, but also jellies, syrups, soups and dairy products.

Early in the 1850s, the Scottish chemist James Young patented paraffin wax, which created a better seal in jars used to preserve food. Then in 1858, John Mason of Philadelphia patented the first Mason jar, made from a heavyweight glass that could withstand high temperatures during the canning process. Mason’s patent expired in 1879, but manufacturers of similar jars continued to use the Mason name.

At the 1893 Chicago World’s Fair, “Pickle King” H.J. Heinz dispatched a few local boys to tempt fairgoers with a “free gift” if they visited Heinz’s out-of-the-way booth and tasted his wares. By the end of the fair, Heinz had given out some 1 million “pickle pins,” launching one of the most successful marketing gambits in U.S. history. H.J. Heinz Company, Inc. repeated the pickle pin promotion at the World’s Fairs of 1896, 1898 and 1939. Heinz’s dark-green pickle pins can still be bought today, joined by spin-offs like the ketchup pin and the golden pickle pin.

20th century pickles

During World War II, the U.S. government rationed pickles, and 40 percent of the nation’s production of pickles went to the armed forces. In 1948, the trade organization Pickle Packers International, founded in 1893, launched International Pickle Week.

videos on pickles

Food History: Pickles

The history of pickles includes cucumber pickles, kimchi, sauerkraut, oh my! The history of pickling foods dates back to ancient Mesopotamia and features cameos from Queen Elizabeth I and William Shakespeare. Who knew this sour treat had such an impressive journey?

Food History is a show all about... well, the history of food. Join host Justin Dodd as he brings you the stories of how your favorite meals ended up on your plate. Today, we're talking pickles. While most people in the United States think of pickled cucumbers, the process of pickling has spanned nearly all food groups and centuries of civilization. Let's take a bite, shall we?

How Does Pickling Work? | Serving Up Science

Pickling! It's that salty, briny process that makes foods taste so strangely good. The pickle garnishes our favorite foods, from burgers & hotdogs to turkey sandwiches. But it’s not only an American classic -- it has roots dating back hundreds of years and has traveled the world.

How Pickles Are Made In Factory | How It's Made Pickles

How do they make Pickles? It is one of a short video in a series of short, concise videos that reveal the mysteries behind how everyday things happen.

in conclusion

Pickles have a rich history that spans across cultures and continents. From the ancient art of pickling to the modern-day techniques, we’ll delve into the origins and evolution of pickling methods. Discover how pickles have become an integral part of various cuisines worldwide, adding a burst of flavor and a satisfying crunch to countless dishes.

But why should you incorporate pickles into your cooking? Besides their mouthwatering taste, pickles offer a range of benefits. They enhance flavors, provide texture and crunch, extend shelf life, and even offer digestive health benefits. So, get ready to elevate your culinary creations with the magic of pickles!

Whether it’s adding a tangy relish to your sandwiches, infusing meats with pickle brine, or experimenting with pickle-inspired baked goods, the possibilities are endless.

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