In an age of refrigeration and global food supply chains, the art of pickling might seem like an old-fashioned technique of the past that adds a delightful sour punch to our meals. Beyond the burst of flavor, pickling offers a clever way to extend the shelf life of fruits, vegetables, and even meats. Today, pickling continues to be a beloved practice, celebrated for its ability to add a burst of flavor and a touch of history to our meals. In this article, we'll delve into the intriguing realm of pickling, learning about its methods, rich history, and underlying science.
The flavourful tradition of pickling:
Pickling as a preservation method dates back to ancient Mesopotamia where it was used for storing food for long journeys and off-season consumption. Pickling is the process of preserving or extending the shelf life of food by either the immersion of in vinegar or the anaerobic fermentation in brine. One of the earliest examples of pickling is the preservation of cucumbers in brine. The resulting food in pickling is usually called a pickle, or if named, the name is prefaced with the word, ‘pickled’. Foods that are pickled are usually vegetables like pepper, tomatoes, cucumber, etc. Fruits, mushrooms, meats fish, dairy, and eggs can be pickled as well.
Pickling was used as a way to preserve food for out-of-season use and 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. In several parts of the world, pickling is now being used in cuisines. For example, in Korea pickling is used in making one of their staple dishes which is kimchi. Countries like Poland and Germany also use pickling in making sauerkraut and pickled herrings. The process of pickling is now done in two common ways: pickling with vinegar and pickling by the use of brine.
Methods of pickling:
The idea of pickling is mostly carried out either through the use of vinegar or the use of brine. However, there are other ways by which pickling can be done and they will be discussed in this section.
Vinegar pickling
This is the most common form of pickling widely used around the world and is also known as quick pickling. This technique involves submerging vegetables or fruits in a solution of vinegar, water, salt, and often sugar. The acidity of the vinegar acts as a preservative, preventing the growth of harmful bacteria. This method is commonly used for cucumbers, onions, peppers, and other vegetables and is also the technique behind many commercial pickles.
Salt pickling
While all pickling methods typically involve salt, some techniques rely primarily on salt for preservation. Foods are packed in salt or a very strong salt brine. The high salt concentration draws water out of the food and creates a harsh environment for most bacteria. This method is usually used for preserving lemons and some types of olives.
Chemical pickling
In this method, fruits or vegetables are placed in sterilized jars containing brine, vinegar or both, as well as spices and allowed to mature until the desired taste is obtained. Heating or boiling the food is another common step in chemical pickling methods, which allows the item to become saturated with the pickling liquid (Abdulmumeen et al.,2012).
Fermentation pickling
This is an ancient method that relies on the natural fermentation process. This technique uses salt to create an environment where beneficial bacteria can thrive, converting sugars into lactic acid, which acts as a preservative. Sauerkraut and kimchi are some common foods that are obtained through fermentation pickling.
Sweet pickling
This form of pickling is similar to vinegar pickling, but with the addition of sugar to create a sweet-and-sour flavor profile. It is mostly used in making pickled fruits like peaches and cherries.
Oil pickling
This is one of the less known methods but popular in the Middle Eastern. In this method, foods are submerged in oils which creates an anaerobic environment that inhibits bacterial growth.
Mechanism of pickling:
The mechanism in which the solutions used for pickling is based on their properties and the activities that goes on within the solution and the food. Pickling usually works on the basis of acidification or osmosis. The mechanism of acidification is employed in vinegar and fermentation pickling. The vinegar solution used for pickling is mostly acidic with a pH of 4.6 or lower due to the presence of acetic acid in vinegar. This prevents enzymes from working and microorganisms from multiplying. In the case of fermentation pickling, acidification occurs as result of the lactic acid bacteria which consumes sugar in the food products and produces lactic acid as a by-product. The lactic acid is responsible for lowering the pH of the solution which contains the food and makes it acidic.
Another mechanism by which pickling works is through osmosis which is mostly seen in salt pickling. This mechanism involves the movement of water from inside the food to the surrounding brine solution. This reduces the water content present in the food and makes it less accommodating for microorganisms.
Regardless of the pickling method, effectiveness of the pickling process relies heavily on pH level and salt concentration of the food and its surrounding environment. Creating anaerobic conditions to prevent the growth of aerobic bacteria can also ensure that pickling is effective.
Advantages of pickling:
Preservation of nutrients: Pickled foods retain their vitamins and minerals better than cooked foods.
Nutrients like vitamin C and K in fruits and vegetables are preserved through pickling and fermented pickles also provide enhanced nutrients absorption. There is also bioavailability of nutrients in pickled foods since the fermentation of cabbage into sauerkraut increases the vitamin C content (Swain et al., 2014).
A source of antioxidant: Pickles especially those made from vegetables like cucumbers and carrots are high in antioxidants and hence good sources of antioxidants to the body.
Enhanced shelf life: Pickling extends the shelf life of foods by creating an acidic or salty environment which inhibits the growth of harmful bacteria.
Probiotic benefits: Naturally fermented pickles like sauerkraut and kimchi are rich in probiotics since fermentation pickling is known to create probiotic cultures (Katz,2012). The presence of these probiotic cultures can support gut health and improve digestion.
Flavour enhancement: Pickling is known for adding unique flavour to meals. It can impart a tangy, spicy or sweet flavour depending on the type of pickling used and enhance the overall taste of a meal.
Reduced food waste: By pickling excess food, food waste is reduced and seasonal fruits and vegetables that might go waste are also put to good use. This promotes sustainability and can be a cost-effective way to manage your food supply.
Conclusion
From simple vinegar pickles to complex fermented preparations, these techniques offer a wealth of possibilities for preserving food and creating new flavors. From supporting gut health to providing essential vitamins and antioxidants, pickles offer numerous benefits that make them a valuable addition to any diet. It does not matter whether you enjoy them as a snack or a condiment, pickles can contribute to a healthier and more flavorful eating experience. So, embark on a pickling adventure of your own and enjoy a flavourful delight.
References
Katz, S.E., 2012. The art of fermentation: an in-depth exploration of essential concepts and processes from around the world. Chelsea green publishing.
Swain, M.R., Anandharaj, M., Ray, R.C. and Parveen Rani, R., 2014. Fermented fruits and vegetables of Asia: a potential source of probiotics. Biotechnology research international, 2014(1), p.250424.
Abdulmumeen, H.A., Risikat, A.N. and Sururah, A.R., 2012. Food: Its preservatives, additives and applications. International Journal of Chemical and Biochemical Sciences, 1(2012), pp.36-47.
Comments