Pickled Vegetables

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. Pickling can preserve perishable foods for months, or in some cases years. 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. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile. 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.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. Many pickles start with ''Leuconostoc'', and change to ''Lactobacillus'' with higher acidity.

History

Ancient history

Pickling with vinegar likely originated in ancient Mesopotamia around 2400 BCE. There is archaeological evidence of cucumber in 2030 BCE. Pickling vegetables in vinegar continued developing in the Middle East region before spreading to the Maghreb, Sicily, and Spain. From Spain, it spread to the Americas. Fermented salt pickling reportedly originated in China.

There is sufficient archaeological evidence that pickling was also practiced in Ancient Egypt, Ancient Greece, and throughout the Roman Empire. The Ancient Egyptian pharaoh Cleopatra 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 for extensively longer periods, the use of pickling in Western Europe began around 900 AD when the herb arrived from its native Sumatra 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 produced by bacteria.

Etymology

The English term "pickle" first appears around 1400 CE. It originates from the Middle English ''pikel'', a spicy sauce served with meat or fish, borrowed from Middle Dutch or Middle Low German 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, ''oorukai'' in Tamil, pacchadi(పచ్చడి) or ''ooragaya(ఊరగాయ)'' in Telugu, which are mainly made from varieties of mango, lemon, lime, gongura (a sour leafy shrub), tamarind, 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, pickles are known locally as ''achaar'' (in Urdu 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.'

In Sri Lanka, 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/brine, oil, and vinegar, with mango pickle being most popular among all.

Southeast Asia

Singapore, Indonesian and Malaysian 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 Malaysia, 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, ''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 in Filipino cuisine.

In Vietnamese cuisine, vegetable pickles are called ("salted vegetables") or ("sour vegetables"). or is made from a variety of fruits and vegetables, including , eggplant, Napa cabbage, kohlrabi, carrots, radishes, papaya, cauliflower, 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.

In Burma, 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.

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 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, '' baicai'' (Chinese cabbage, notably ''suan cai'', ''pao cai'', and Tianjin preserved vegetable), ''zha cai'', chili pepper (e.g. '' duo jiao''), and cucumber

HOME


Content is Copyleft
Website design, code, and AI is Copyrighted (c) 2014-2017 by Stephen Payne


Consider donating to Wikimedia



As an Amazon Associate I earn from qualifying purchases