Pickling is the process of preserving or extending the shelf life of

food Food is any substance consumed by an organism for Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, ...

by either anaerobic

fermentation Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduce ...

brine Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water. In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawat ...

or immersion in

vinegar Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...

. 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 An enzyme () is a protein that acts as a biological catalyst by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as pro ...

from working and micro-organisms from multiplying. Pickling can preserve

perishable Decomposition is the process by which dead organic substances are broken down into simpler organic or inorganic matter such as carbon dioxide, water, simple sugars and mineral salts. The process is a part of the nutrient cycle and is esse ...

foods for months, or in some cases years.

Antimicrobial An antimicrobial is an agent that kills microorganisms (microbicide) or stops their growth (bacteriostatic agent). Antimicrobial medicines can be grouped according to the microorganisms they are used to treat. For example, antibiotics are used aga ...

herbs and spices, such as

mustard seed Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three diff ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...

clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or Aroma compound, fragrance in fin ...

s, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example,

sauerkraut Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...

and

Korea Korea is a peninsular region in East Asia consisting of the Korean Peninsula, Jeju Island, and smaller islands. Since the end of World War II in 1945, it has been politically Division of Korea, divided at or near the 38th parallel north, 3 ...

kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

are produced by salting the

vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...

s to draw out excess water. Natural fermentation at room temperature, by

lactic acid bacteria Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical ( cocci) bacteria that share common metabolic and physiological characteristics. These bact ...

, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the

canning Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under ...

process, pickling (which includes fermentation) does not require that the food be completely sterile. The acidity or salinity of the solution, the temperature of

, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.McGee, Harold (2004). '' On Food and Cooking: The Science and Lore of the Kitchen''. 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 Lactic acid is an organic acid. It has the molecular formula C3H6O3. It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as wel ...

. Many pickles start with ''Leuconostoc'', and change to ''Lactobacillus'' with higher acidity.

History

Ancient history

Pickling with vinegar likely originated in ancient

Mesopotamia Mesopotamia is a historical region of West Asia situated within the Tigris–Euphrates river system, in the northern part of the Fertile Crescent. Today, Mesopotamia is known as present-day Iraq and forms the eastern geographic boundary of ...

around 2400 BCE. There is archaeological evidence of

cucumber The cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.Tigris Valley in 2030 BCE. Pickling vegetables in vinegar continued developing in the Middle East region before spreading to the

Maghreb The Maghreb (; ), also known as the Arab Maghreb () and Northwest Africa, is the western part of the Arab world. The region comprises western and central North Africa, including Algeria, Libya, Mauritania, Morocco, and Tunisia. The Maghreb al ...

Sicily Sicily (Italian language, Italian and ), officially the Sicilian Region (), is an island in the central Mediterranean Sea, south of the Italian Peninsula in continental Europe and is one of the 20 regions of Italy, regions of Italy. With 4. ...

, and

Spain Spain, or the Kingdom of Spain, is a country in Southern Europe, Southern and Western Europe with territories in North Africa. Featuring the Punta de Tarifa, southernmost point of continental Europe, it is the largest country in Southern Eur ...

. From Spain, it spread to the

Americas The Americas, sometimes collectively called America, are a landmass comprising the totality of North America and South America.''Webster's New World College Dictionary'', 2010 by Wiley Publishing, Inc., Cleveland, Ohio. When viewed as a sing ...

. Fermented salt pickling reportedly originated in China. There is sufficient archaeological evidence that pickling was also practiced in

Ancient Egypt Ancient Egypt () was a cradle of civilization concentrated along the lower reaches of the Nile River in Northeast Africa. It emerged from prehistoric Egypt around 3150BC (according to conventional Egyptian chronology), when Upper and Lower E ...

Ancient Greece Ancient Greece () was a northeastern Mediterranean civilization, existing from the Greek Dark Ages of the 12th–9th centuries BC to the end of classical antiquity (), that comprised a loose collection of culturally and linguistically r ...

, and throughout the

Roman Empire The Roman Empire ruled the Mediterranean and much of Europe, Western Asia and North Africa. The Roman people, Romans conquered most of this during the Roman Republic, Republic, and it was ruled by emperors following Octavian's assumption of ...

. The Ancient Egyptian

pharaoh Pharaoh (, ; Egyptian language, Egyptian: ''wikt:pr ꜥꜣ, pr ꜥꜣ''; Meroitic language, Meroitic: 𐦲𐦤𐦧, ; Biblical Hebrew: ''Parʿō'') was the title of the monarch of ancient Egypt from the First Dynasty of Egypt, First Dynasty ( ...

Cleopatra Cleopatra VII Thea Philopator (; The name Cleopatra is pronounced , or sometimes in both British and American English, see and respectively. Her name was pronounced in the Greek dialect of Egypt (see Koine Greek phonology). She was ...

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 Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring ...

for extensively longer periods, the use of pickling in

Western Europe Western Europe is the western region of Europe. The region's extent varies depending on context. The concept of "the West" appeared in Europe in juxtaposition to "the East" and originally applied to the Western half of the ancient Mediterranean ...

began around 900 AD when the herb arrived from its native

Sumatra Sumatra () is one of the Sunda Islands of western Indonesia. It is the largest island that is fully within Indonesian territory, as well as the list of islands by area, sixth-largest island in the world at 482,286.55 km2 (182,812 mi. ...

through trading routes.

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 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 B vitamins are a class of water-soluble vitamins that play important roles in Cell (biology), cell metabolism and synthesis of red blood cells. They are a chemically diverse class of compounds. Dietary supplements containing all eight are referr ...

produced by bacteria.

Etymology

The English term "pickle" first appears around 1400 CE. It originates from the

Middle English Middle English (abbreviated to ME) is a form of the English language that was spoken after the Norman Conquest of 1066, until the late 15th century. The English language underwent distinct variations and developments following the Old English pe ...

''pikel'', a spicy sauce served with meat or fish, borrowed from

Middle Dutch Middle Dutch is a collective name for a number of closely related West Germanic dialects whose ancestor was Old Dutch. It was spoken and written between 1150 and 1500. Until the advent of Modern Dutch after 1500 or , there was no overarching sta ...

Middle Low German Middle Low German is a developmental stage of Low German. It developed from the Old Saxon language in the Middle Ages and has been documented in writing since about 1225–34 (). During the Hanseatic period (from about 1300 to about 1600), Mid ...

pekel ("brine") but later referred to preserving in brine or vinegar.

In world cuisines

Asia

South Asia

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 Malayalam (; , ) is a Dravidian languages, Dravidian language spoken in the Indian state of Kerala and the union territories of Lakshadweep and Puducherry (union territory), Puducherry (Mahé district) by the Malayali people. It is one of ...

, ''oorukai'' in

Tamil Tamil may refer to: People, culture and language * Tamils, an ethno-linguistic group native to India, Sri Lanka, and some other parts of Asia **Sri Lankan Tamils, Tamil people native to Sri Lanka ** Myanmar or Burmese Tamils, Tamil people of Ind ...

, pacchadi(పచ్చడి) or ''ooragaya(ఊరగాయ)'' in Telugu, which are mainly made from varieties of mango,

lemon The lemon (''Citrus'' × ''limon'') is a species of small evergreen tree in the ''Citrus'' genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some ...

, lime, gongura (a sour leafy shrub),

tamarind Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this spe ...

, 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. In

Pakistan Pakistan, officially the Islamic Republic of Pakistan, is a country in South Asia. It is the List of countries and dependencies by population, fifth-most populous country, with a population of over 241.5 million, having the Islam by country# ...

, pickles are known locally as ''achaar'' (in

Urdu Urdu (; , , ) is an Indo-Aryan languages, Indo-Aryan language spoken chiefly in South Asia. It is the Languages of Pakistan, national language and ''lingua franca'' of Pakistan. In India, it is an Eighth Schedule to the Constitution of Indi ...

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 origin. Āchār in Persian is defined as 'powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, sugar or syrup.' Indian-pickle

Sri Lanka Sri Lanka, officially the Democratic Socialist Republic of Sri Lanka, also known historically as Ceylon, is an island country in South Asia. It lies in the Indian Ocean, southwest of the Bay of Bengal, separated from the Indian subcontinent, ...

, 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/

, oil, and vinegar, with mango pickle being most popular among all.

Southeast Asia

Singapore Singapore, officially the Republic of Singapore, is an island country and city-state in Southeast Asia. The country's territory comprises one main island, 63 satellite islands and islets, and one outlying islet. It is about one degree ...

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania, between the Indian Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, ...

n and

Malaysia Malaysia is a country in Southeast Asia. Featuring the Tanjung Piai, southernmost point of continental Eurasia, it is a federation, federal constitutional monarchy consisting of States and federal territories of Malaysia, 13 states and thre ...

n 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

, 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. In the

Philippines The Philippines, officially the Republic of the Philippines, is an Archipelagic state, archipelagic country in Southeast Asia. Located in the western Pacific Ocean, it consists of List of islands of the Philippines, 7,641 islands, with a tot ...

, ''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, white radishes, cucumbers or bamboo shoots. Pickled unripe mangoes or ''burong mangga'', unripe tomatoes, guavas, 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 A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...

in Filipino cuisine. In

Vietnamese cuisine Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (): sweet, salty, bitter, sour, and Piquant, spicy. The distinctive nature of each dish reflects one or more ...

, vegetable pickles are called ("salted vegetables") or ("sour vegetables"). or is made from a variety of fruits and vegetables, including ,

eggplant Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malays ...

, Napa cabbage,

kohlrabi Kohlrabi (; pronounced in English; scientific name ''Brassica oleracea'' Gongylodes Group (horticulture), Group), also called German turnip or turnip cabbage, is a Biennial plant, biennial vegetable, a low, stout cultivar of wild cabbage. It is ...

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild ...

s, radishes,

papaya The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus '' Carica'' of the family Caricaceae, and also the name of its fruit. It was first domesticated in Mesoamerica, within ...

cauliflower Cauliflower is one of several vegetables cultivated from the species '' Brassica oleracea'' in the genus '' Brassica'', which is in the Brassicaceae (or mustard) family. Cauliflower usually grows with one main stem that carries a large, rou ...

, and . made from carrots and radishes are commonly added to sandwiches. is made by pressing and sun-drying vegetables such as and gai choy. is a specialty of Nghệ An and Hã Tĩnh provinces made from

jackfruit The jackfruit or ''nangka'' (''Artocarpus heterophyllus'') is a species of tree in the Common fig, fig, mulberry, and breadfruit family (Moraceae). The jackfruit is the largest tree fruit, reaching as much as in weight, in length, and in d ...

. In

Burma Myanmar, officially the Republic of the Union of Myanmar; and also referred to as Burma (the official English name until 1989), is a country in northwest Southeast Asia. It is the largest country by area in Mainland Southeast Asia and ha ...

, 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. Gimchi

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.

China China, officially the People's Republic of China (PRC), is a country in East Asia. With population of China, a population exceeding 1.4 billion, it is the list of countries by population (United Nations), second-most populous country after ...

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 The radish (''Raphanus sativus'') is a flowering plant in the mustard family, Brassicaceae. Its large taproot is commonly used as a root vegetable, although the entire plant is edible and its leaves are sometimes used as a leaf vegetable. Origina ...

, '' baicai'' (Chinese cabbage, notably '' suan cai'', '' pao cai'', and Tianjin preserved vegetable), '' zha cai'',

chili pepper Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to ...

(e.g. '' duo jiao''), and

cucumber The cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.

Japan Japan is an island country in East Asia. Located in the Pacific Ocean off the northeast coast of the Asia, Asian mainland, it is bordered on the west by the Sea of Japan and extends from the Sea of Okhotsk in the north to the East China Sea ...

ese '' 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 ''Umeboshi'' (Japanese language, Japanese: wiktionary:梅, 梅干し, pronounced , ) are pickled (brined) ''ume'' fruits common in Japanese cuisine, Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'J ...

,'' 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

one of the most notable pickled foods is

, which is a Korean side dish made of pickled vegetables. Kimchi is primarily consists of napa cabbage (''baechu'' ) but is also commonly mixed with

, green onions, garlic, ginger and red chili powder.

Western Asia

Tursucu Sahne sokak beyoglu Istanbul_0644

Iran Iran, officially the Islamic Republic of Iran (IRI) and also known as Persia, is a country in West Asia. It borders Iraq to the west, Turkey, Azerbaijan, and Armenia to the northwest, the Caspian Sea to the north, Turkmenistan to the nort ...

Turkey Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armen ...

Arab countries The Arab world ( '), formally the Arab homeland ( '), also known as the Arab nation ( '), the Arabsphere, or the Arab states, comprises a large group of countries, mainly located in West Asia and North Africa. While the majority of people in ...

, the

Balkans The Balkans ( , ), corresponding partially with the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throug ...

, and the

South Caucasus The South Caucasus, also known as Transcaucasia or the Transcaucasus, is a geographical region on the border of Eastern Europe and West Asia, straddling the southern Caucasus Mountains. The South Caucasus roughly corresponds to modern Armenia, ...

, pickles (called '' torshi'' in Persian, ''turşu'' in

Turkish language Turkish ( , , also known as 'Turkish of Turkey') is the most widely spoken of the Turkic languages, a member of Oghuz languages, Oghuz branch with around 90 million speakers. It is the national language of Turkey and one of two official languag ...

and ''mekhallel'' in

Arabic Arabic (, , or , ) is a Central Semitic languages, Central Semitic language of the Afroasiatic languages, Afroasiatic language family spoken primarily in the Arab world. The International Organization for Standardization (ISO) assigns lang ...

) 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''' which translates in english to 'sour.'

Sauerkraut Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...

, as well as cabbage pickled in vinegar, with carrot and other vegetables is commonly consumed as a

kosher (also or , ) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher ( in English, ), from the Ashke ...

dish in

Israel Israel, officially the State of Israel, is a country in West Asia. It Borders of Israel, shares borders with Lebanon to the north, Syria to the north-east, Jordan to the east, Egypt to the south-west, and the Mediterranean Sea to the west. Isr ...

and is considered

pareve In ''kashrut'', the dietary laws of Judaism, pareve or parve (from for "neutral"; in Hebrew , ''parveh'', or , ''stami'') is a classification of food that contains neither dairy nor meat ingredients. Food in this category includes all items tha ...

, meaning that it contains no meat or

dairy A dairy is a place where milk is stored and where butter, cheese, and other dairy products are made, or a place where those products are sold. It may be a room, a building, or a larger establishment. In the United States, the word may also des ...

so it can be consumed with either.

Europe

Central and Eastern Europe

Hungary Hungary is a landlocked country in Central Europe. Spanning much of the Pannonian Basin, Carpathian Basin, it is bordered by Slovakia to the north, Ukraine to the northeast, Romania to the east and southeast, Serbia to the south, Croatia and ...

, 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

''(savanyú káposzta)'', pickled cucumbers and peppers, 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

seasonal A season is a division of the year based on changes in weather, ecology, and the number of daylight hours in a given region. On Earth, seasons are the result of the axial parallelism of Earth's axial tilt, tilted orbit around the Sun. In temperat ...

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. Jonjoli

Romanian pickles ( murături) are made out of

beetroot The beetroot (British English) or beet (North American English) is the taproot portion of a ''Beta vulgaris'' subsp. ''vulgaris'' plant in the Conditiva Group. The plant is a root vegetable also known as the table beet, garden beet, dinner bee ...

cucumbers The cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild ...

cabbage Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.& ...

bell peppers The bell pepper (also known as sweet pepper, paprika, pepper, capsicum or, in some parts of the US midwest, mango) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in diff ...

melon A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit. It can also specifically refer to ''Cucumis melo'', commonly known as the "true melon" or simply "melon". The term "melon" can apply to both the p ...

mushrooms A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the name "mushroom" is ...

, turnips,

celery Celery (''Apium graveolens'' Dulce Group or ''Apium graveolens'' var. ''dulce'') is a cultivated plant belonging to the species ''Apium graveolens'' in the family Apiaceae that has been used as a vegetable since ancient times. The original wild ...

and

. Meat, like

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

, can also be preserved in salt and

lard Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.

. Polish 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 Czech may refer to: * Anything from or related to the Czech Republic, a country in Europe ** Czech language ** Czechs, the people of the area ** Czech culture ** Czech cuisine * One of three mythical brothers, Lech, Czech, and Rus *Czech (surnam ...

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 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, Ukrainian and Belarusian pickled items include beets, mushrooms, tomatoes, sauerkraut, cucumbers,

ramsons ''Allium ursinum'', known as wild garlic, ramsons, cowleekes, cows's leek, cowleek, buckrams, broad-leaved garlic, wood garlic, bear leek, Eurasian wild garlic or bear's garlic, is a bulbous perennial flowering plant in the amaryllis family, Ama ...

, eggplant (which is typically stuffed with julienned carrots), custard squash, and

watermelon The watermelon (''Citrullus lanatus'') is a species of flowering plant in the family Cucurbitaceae, that has a large, edible fruit. It is a Glossary of botanical terms#scandent, scrambling and trailing vine-like plant, and is plant breeding ...

. Garden produce is commonly pickled using salt,

, Blackcurrant, blackcurrant leaves, Bay leaf, bay leaves and garlic and is stored in a cool, dark place. The leftover brine (called ''rassol'' (рассол) in Russian language, Russian) has a number of culinary uses in these countries, especially for cooking traditional soups, such as shchi, rassolnik, and solyanka. ''Rassol'', especially cucumber or

rassol, is also a favorite traditional remedy against morning hangover.

Southern Europe

An Italy, Italian 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. In the Middle East and Balkans, Balkan Region, 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,

s stuffed with diced carrots, cauliflower, tomatoes, and Capsicum, peppers. In

, 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.

Northern Europe

In British cuisine, Britain, pickled onions and pickled eggs are often sold in public house, pubs and Fish and chips, fish and chip shops. Pickled

, Pickled Walnuts, walnuts, and gherkins, and condiments such as Branston (brand), Branston Pickle and piccalilli are typically eaten as an accompaniment to pork pies and cold meats, sandwiches or a ploughman's lunch. Other popular pickles in the UK are pickled mussels, cockle (bivalve), cockles, red cabbage, mango chutney,

, and olives. Rollmops are also quite widely available under a range of names from various producers both within and out of the UK. Pickled fish, specifically herring and Salmon as food, salmon, are popular in Scandinavia. Pickled cucumbers, beets and radishes are used as condiments for several traditional dishes. Pickled capers are also common in Scandinavian cuisine.

North America

In the United States and Canada, pickled cucumbers (most often referred to simply as "pickles"), olives, and

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). 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. 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 (food), 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. Pickled eggs 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 pickled beet egg, red beet eggs. In the Southern United States, pickled okra and watermelon, watermelon rind are popular, as are deep-fried pickles and Pickled pigs' feet, 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.

Thanksgiving

Pickles were part of Thanksgiving (United States), Thanksgiving dinner traditions as early as 1827. The first mention of pickles at Thanksgiving comes from Sarah Josepha Hale's novel ''Northwood (book), 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,

s, particularly of the Jalapeño and serrano pepper, serrano 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." 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.

Process

Vase by Bat Trang ceramic for pickling 2

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

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#Nutrition and growth, 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. 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, marinating fruit or vegetables in a seasoned vinegar solution. They must be stored under refrigeration or undergo canning to achieve long-term storage. Japanese Tsukemono#Making tsukemono, Tsukemono use a variety of pickling ingredients depending on their Tsukemono#Making tsukemono, type, and are produced by combining these ingredients with the vegetables to be preserved and putting the mixture under pressure.

Possible health hazards of pickled vegetables

In 1993, the World Health Organization listed traditional Asian pickled vegetables as IARC group 2B, possible carcinogens, 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". 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, N-nitroso compounds, which are strong esophageal carcinogens in several animal models. Roussin's red salt, 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 mycotoxins 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."

Risk reduction

Reduction of suspected carcinogens from pickled products is a subject of active research. * Fungi are of interest both for spoilage prevention and reduction of mycotoxins. Some pickle cultures are said to contain bacteria producing natural antifungals. * Nitrites, responsible for the creation of N-nitroso compounds, are reduced by low pH and/or high temperature. Inclusion of a porcini enzyme (or the whole mushroom) also reduces nitrite content.

Gallery

File:Ogórki w trakcie kiszenia.jpg, Pickled cucumbers File:Aringa-marinato.jpg, Pickled herring File:Pickled mushrooms....jpg, Pickled mushrooms Jonjoli bladdernut flower pickles.jpg, Pickled Staphylea colchica, bladdernut flower File:Aceitunas en plato.jpg, Pickled olives File:Pickled Vegetables.JPG, Pickled vegetables File:Pickled fruits and veggies.jpg, Fermented homemade pickled cucumber, chili pepper, garlic, and apple in the hot climate of Indonesia

References

External links

Fermented Fruits and Vegetables: A Global Perspective
��Food and Agriculture Organization of the United Nations
National Center for Home Food Preservation: How do I...Pickle

Pickles
at h2g2 {{Authority control Pickles, Food preservation Cooking techniques World cuisine Culinary terminology Thanksgiving food