Pickling Process

What is pickling?

Pickling is one of the oldest forms of food preservation in the world. Salt, vinegar, water and sometimes sugar are combined and heated, then poured into jars, cans or other containers containing the to-be-pickled consumables. The 5% acidity in vinegar works as a preservative. There is a special salt that is used, called pickling salt, which dissolves faster and clearer, causing no change in the appearance of the pickles. However, this is not necessary - using kosher salt produces pickles that are just as tasty!

Pickles and history

The origin of pickling stretches as far back as Ancient Mesopotamia around 2400 BC and played a large role throughout history. Many famous figures were noted to have enjoyed them, such as Queen Elizabeth I, Thomas Jefferson, Cleopatra, Julius Caesar, Napoleon Bonaparte, Christopher Columbus, and Samuel Pepys. In World War II, the U.S. government promoted pickling food, and 3/4 of America's housewives were found to have done so frequently by January 1944.

Storing Pickles

Pickles can typically be stored in normal clean mason jars if they will be eaten quickly. However, for foods with lower acidity or a longer intended shelf life, canning is recommended. Canning is the process of placing food into jars or tins, heating it up to kill any microorganisms and drive air out of the container. The air being forced out creates a vacuum seal that prevents the reentry of air and thus preserves the food. When done incorrectly, however, home canning can be dangerous, as it may cause botulism. To avoid this, lower acidity foods must be canned at above 240 degrees Fahrenheit.

Canning keeps food unspoiled for years. It keeps nutrients relatively untouched, save for a few water-soluble ones.

There are several methods of storing pickles across the world. In China, there are pickle jars sealed by water for the same airtight effect. Clean chopsticks are used to pick out pickles to keep the brine clean. In India, pickles are stored in oil. Although it will eventually go rancid, the oil can keep the pickles from oxidizing for a few years.

In general, airtight containers are the best when storing preserved foods. Greenland's Kiviak, fermented little auks, are stored in sealskin, which is stuffed full, pressed to remove air, sewn shut, and smeared with seal fat. This bundle is left under rocks for up to three months, before the auks can be eaten for birthdays and other celebrations in winter. Kiviak is not a dish one should attempt to make at home unless familiar with the process - poorly preparing it can also result in botulism.

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