Food Preservation: Pickling-Definition, How It Works And Examples

What Is Pickling?

Pickling is a method of food preservation that involves the use of vinegar and brine. It is also known as brining. Almost similar to salting though it is a wet method as a food is dipped into a solution. The pickling method is mainly used in preserving vegetables and fruits.

Ingredients normally used in the pickling process comprise vinegar, lactic acid, oil or salt. In some cases, salt may be combined with any other of these ingredients or be excluded entirely. Herbs and spices can also be added to the solution used i.e. vinegar to enhance the preservation process as well as flavour of the food item.

How the pickling process works

This process works to destroy microorganisms by creating conditions that are too acidic to allow for their development. In addition, the pickling method leads to a reduction in moisture content and increased salinity that are also unfavourable to the growth of micro-organisms. The pickling method is useful as it extends the shelf-life of a food product. A food item can last for up to 2 years using this method.

Examples of foods preserved by pickling

Vegetables e.g.

• Cucumber
• Okra
• Pepper
• Turnips
• Squash
• Carrots
• Onion
• Fennel
• Radish
• Brussels sprouts
• Beets
• Tomatoes

 Fruits e.g.

• Apples
• Plums
• Pears
• Grapes
• Currants
• Peaches
• Lemons

Advantages of pickling

• Prevents spoilage– The process prevents microbial growth  thus delaying deterioration.
• Add flavour -With the addition of spices or herbs, or sodium, the food under preservation acquires some flavour.
• Extends the shelf-life of the food item under preservation-As mentioned, a food preserved by pickling can have a shelf-life of about 2 years.

Disadvantages of pickling

• Health concerns due to high sodium content- The intake of foods preserved using this method may increase the risk of cardiovascular conditions due to high amounts of sodium.