Pickling

Pickling is a way to keep food fresh for a long time by using special liquids. People often use brine, which is salty water, or vinegar, which is sour, to do this. When food is pickled, it changes a little in taste and texture, but it can stay good to eat for many months or even years.

Many different foods can be pickled, like vegetables, fruits, mushrooms, meats, fish, dairy, and eggs. The liquid used for pickling is usually very acidic and salty. This stops bad things from growing and keeps the food safe to eat. Sometimes people also add herbs and spices like mustard seed, garlic, cinnamon, or cloves to give the pickles extra flavor.

Pickling can happen in two main ways. One way is by letting natural bacteria change the food, like with sour cabbage, sauerkraut, and kimchi. The other way is by putting the food straight into vinegar. Unlike canning, pickling does not need the food to be completely clean, but it does need the right mix of salt, acid, and temperature to work well.

History

Pickling with vinegar began a long time ago in places like ancient Mesopotamia around 2400 BCE. People found old pickled cucumbers in the Tigris Valley from 2030 BCE. This way of keeping food fresh spread from the Middle East to Sicily, Spain, and the Americas. In China, people used a different method called fermented salt pickling.

When explorers traveled far away, pickling was very helpful. It kept food from going bad, especially for long trips at sea. Foods like salt pork and salt beef were common for sailors. Besides keeping food fresh, many people liked the tasty flavors pickling made. Pickling can also add extra nutrients, like B vitamins, to food.

The word "pickle" first appeared around 1400 CE. It comes from an old English word for a spicy sauce and later meant preserving food in brine or vinegar.

In world cuisines

Asia

South Asia

South Asia has many kinds of pickles, called achar. They are made from fruits like mango, lemon, lime, and vegetables such as eggplant and carrots. The fruits and vegetables are mixed with salt, spices, and oils.

In Pakistan, pickles are popular and come in many flavors. A famous type is Hyderabadi pickle, made from mangoes and vegetables with spices.

In Sri Lanka, a date and shallot pickle called achcharu is made with carrots, chili powder, and other ingredients.

Indian pickles are often made with salt, oil, or vinegar, and mango pickle is very popular.

Southeast Asia

In Singapore, Indonesia, and Malaysia, pickles called acar are made from cucumber, carrot, and chilies, mixed with vinegar and sugar. In Malaysia, pickles called jeruk are made from unripe mango and papaya.

In the Philippines, pickling is common. Atchara is made from green papaya, carrots, and shallots with vinegar. Other pickled foods include unripe mangoes and tomatoes.

In Vietnamese cuisine, vegetable pickles are called dưa muối or dưa chua. They are made from vegetables like eggplant and cabbage.

In Burma, tea leaves are pickled to make lahpet, which is important in social gatherings.

East Asia

Many foods are pickled in East Asia. In China, pickled vegetables like radish and cabbage are common. In Japan, tsukemono are pickled foods made using salt. Umeboshi is a pickled Japanese plum.

In Korea, kimchi is a famous pickled dish made mainly from cabbage.

Western Asia

In Iran, Turkey, and Arab countries, pickles called torshi are made from cucumbers, turnips, and other vegetables.

Sauerkraut, made from cabbage pickled in vinegar, is common in Israel.

Europe

Central and Eastern Europe

In Hungary, pickles are a common part of meals. Sauerkraut and pickled cucumbers are popular.

Romanian pickles include beetroot, cucumbers, and cabbage.

Polish cuisine features many pickled foods, such as pickled gherkins.

Czech cuisine includes pickled fruits and vegetables, like cheese pickled in beer.

Slovak pickling traditions are similar to the Czech Republic, especially in summer.

Russian, Ukrainian, and Belarusian pickles include beets, mushrooms, and tomatoes.

Southern Europe

In Italy, giardiniera is a pickled vegetable dish with carrots, celery, and peppers.

In Greece, pickles called toursi are made from carrots, celery, and eggplants.

In Spain, pickles called "encurtidos" are made from olives, cucumbers, and peppers.

Northern Europe

In Britain, pickled onions, eggs, and beetroot are common. Pickled herring and salmon are popular in Scandinavia.

North America

In the United States and Canada, pickled cucumbers and sauerkraut are common. Sweet fruit pickles are popular in the American South.

In Canada, pickled cucumbers and eggs are common snacks.

Pickled eggs are popular in many parts of the United States. Giardiniera, a mix of pickled vegetables, is common in Chicago.

Mexico, Central America, and South America

In Mexico, chili peppers are often pickled with vegetables to make condiments.

In Central America, pickles called curtido are made from cabbage, onions, and carrots.

Process

In traditional pickling, fruits or vegetables are placed in brine (a salty water solution) or covered with salt and then pressed down with stones. Sometimes a special lid is used to keep them submerged. A harmless white coating might form on the surface, but it can be removed if it changes the taste.

In chemical pickling, fruits or vegetables are put in a clean jar with brine, vinegar, or both, along with spices. They are left to sit until they reach the right flavor. Sometimes the food is first soaked in brine before adding vinegar to keep the flavor strong.

Commercial pickling might add special ingredients to help the food last longer. In fermentation pickling, natural bacteria help preserve the food. Some pickling methods use substances to keep the food crisp.

"Refrigerator pickles" are made by soaking food in a spiced vinegar mix and must be kept in the fridge or canned for long-term storage. Japanese Tsukemono uses different ingredients and methods depending on the type of vegetable being pickled.

Possible health hazards of pickled vegetables

Some studies have suggested that eating certain pickled vegetables might be linked to higher chances of some health issues. For example, research has indicated that regularly eating Asian pickled vegetables could possibly increase the risk of a specific type of illness that affects the throat. Similarly, there have been findings that suggest a connection between eating pickled vegetables and a higher risk of stomach-related health problems.

Researchers have also found that some pickled foods can contain harmful substances created during the pickling process. These substances might affect health in studies with animals. However, more research is needed to fully understand these risks.

Risk reduction

Scientists are working on ways to make pickled foods safer. They are studying how to reduce harmful substances in pickles. Some natural methods, like using certain bacteria or ingredients, might help lower these risks.

While some pickled foods have possible health concerns, others like olives can still provide good nutrients, such as healthy fats and important minerals, even though they often contain a lot of salt.

Pop Culture

Pickling became very popular on social media during the COVID-19 pandemic in the early 2020s and has stayed a favorite topic. Many young people, especially those on platforms like TikTok, have shared videos and ideas about pickling. This trend grew because of things like trying new foods, wanting to use up leftovers, and thinking that pickling might be good for health. Famous singer Dua Lipa even shared a video of herself mixing pickles with soda, which got millions of views. Experts say the trend grew because people want to waste less food, try new flavors, and believe pickling can be healthy.