Talk:Pickling

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Merging the entries for "brining" and "pickling" could cause confusion, as brining is often used to describe the process of curing meat using a salting process. Brining and pickling are similar in that both processes are used to preserve food by inhibiting the growth of bacteria by adjusting the ph of the storage environment. Pickling uses an acid (eg vinegar), brining uses an alkali (eg salt), so the two processes are chemically different.

Merge with Leuconostoc mesenteroides[edit]

  • Oppose - This article is about pickling / fermenting, not about a single specific type of bacteria. --Webaware 08:08, 30 October 2006 (UTC)

Could someone explain the sentence that says in some middle eastern countries they eat pickles with almost every meal. That sounds very innacurate. -Balzack Tebaggard

History[edit]

The page needs a "history" section. Surely there is a lot of ancient history in pickling? How/where did it start? Fig 14:28, 5 April 2007 (UTC)

I fully concur. There is some good information about the history of soaking foods in Salt in Mark Kurlansky's book of the same name, and I am sure that there must be additional information elsewhere. Utopienne 17:27, 11 August 2007 (UTC)

References[edit]

The first reference link is broken -- the Pickling Bill fact sheet has moved here: http://www.mda.state.mn.us/food/business/factsheets/picklebill.htm I'm not sure how this is being used as a reference, though (it's not a clear pointer), so I'm not updating that yet

In addition, the quality of this page could be improved with some better references -- I'm not a pickling expert, but Sandor Katz is, and some reference to his work might help the explanation of natural fermentation (as it is, it's not explained where the agents of fermentation come from; in pickling cabbage, for example, the L. bacilli live on the cabbage, but don't thrive till they're in an anaerobic environment, as I understand it.) Experts? (Also would be nice to have more pointers to how-to sites)

Pickle Bill reference updated and moved to qualify pH 4.6 assertion. Michael Fourman 01:30, 13 August 2007 (UTC)

Move proposal[edit]

See Talk:Ume#Requested move. Badagnani (talk) 04:52, 27 March 2008 (UTC)

Removing Merge Template for Brining[edit]

I am removing the merge template with brining. The template has been up since August 2007 with no comment made. However, the corresponding template at brining was removed back in Aug 2007 after just 5 days with edit summary "Pickling is not brinnig". I agree with that comment. The purpose of pickling is the long term preservation of food. Brining, on the other hand, is a treatment which is not for preservation, but for alteration of flavor, and often done just before eating. (e.g. brining poultry just prior to cooking) Though similar, they are separate topics, not deserving of a merge. (I did add links in the see also sections, which I hope is satisfactory.) -- 128.104.112.147 (talk) 19:49, 21 July 2008 (UTC)

Picture problem[edit]

The picture that appears here (and at gherkin) is not a gherkin, at least in American usage. It's a pickling cucumber. Many prepared "gherkins" are actually made from immature cucumbers, but not of the size shown in the picture.--Chapka (talk) 18:53, 30 January 2009 (UTC)

"The Pickling Process"[edit]

As it stands, this section actually describes the _canning_ process, which is neither necessary nor sufficient for making pickles (brine pickles won't ferment if you kill all the lactobacilus by boiling the cans...and if they did, the gas would just burst the seals anyway). Barring objection, I'll take a swing at revision in the near future. --Craigkbryant (talk) 20:39, 11 December 2009 (UTC)

I'd like to second this. As it stands, I think this section could simply be removed. The actual pickling process is already briefly described in the introduction to the article. --Pesto (talk) 18:39, 30 December 2009 (UTC)
Thirded. It takes only a cursory google search to learn that the correct method for pickling is really just adding brine or vinegar (or both) to your vegetables and letting it ferment. I'm going to take a stab at revising this section now. Niksko (talk) 12:17, 5 April 2010 (UTC)

Korean Translation[edit]

Clicking Korean in the list of languages leads to the respective page for "Cucumber". As I do not know how to fix this, I'll just leave a note here. I don't think the page for Pickling exists at the moment in Korean language Wikipedia. (Which would be "절임" I think...) KingDynamo (talk) 10:57, 14 February 2010 (UTC)

File:Okra pickles bottle by telethon.jpg Nominated for Deletion[edit]

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Germany and Sauerkraut[edit]

Shouldn't Sauerkraut, one of the most clichéd pickled dishes, be mentioned here? (Also, pickled gherkins are popular in Germany; there are even regions that depend on their production) Fzwoberlin (talk) 11:54, 1 December 2011 (UTC)

Pickled animals[edit]

Shouldn't there be some mention of animals pickled for science? FunkMonk (talk) 03:58, 20 August 2012 (UTC)

Anaerobic fermentation[edit]

Does anaerobic fermentation always take place during pickling? Can't a vegetable simply be preserved in vinegar? Norman21 (talk) 16:43, 12 July 2014 (UTC)