What does Pickling mean?
Definitions for Pickling
pick·ling
This dictionary definitions page includes all the possible meanings, example usage and translations of the word Pickling.
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Wiktionary
picklingnoun
An instance of processing something in brine or other solution..
Wikipedia
Pickling
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, to prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. 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. Like the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. 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.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.
Webster Dictionary
Pickling
of Pickle
Wikidata
Pickling
"Pickling", also known as "brining" or "corning", is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar. The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia, edible oils are used as the pickling medium with vinegar. Another distinguishing characteristic is a pH less than 4.6, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. 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, German 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 does not require that the food be completely sterile before it is sealed. 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.
Dictionary of Nautical Terms
pickling
A mode of salting naval timber in our dockyards, to insure its durability. (See BURNETTIZE.)
Numerology
Chaldean Numerology
The numerical value of Pickling in Chaldean Numerology is: 8
Pythagorean Numerology
The numerical value of Pickling in Pythagorean Numerology is: 9
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Translations for Pickling
From our Multilingual Translation Dictionary
- decapadoSpanish
- décapageFrench
- pácolásHungarian
- pengawetanIndonesian
- 酸洗いJapanese
- ಉಪ್ಪಿನಕಾಯಿKannada
- 산세Korean
- decapagemPortuguese
- పిక్లింగ్Telugu
- 酸洗Chinese
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