Difference between revisions of "Pickle"
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A '''pickle''' is any foodstuff that has been preserved by anaerobic [[fermentation]] in [[brine]] or marinating and subsequent storage in an [[acid]] solution such as [[vinegar]]. | A '''pickle''' is any foodstuff that has been preserved by anaerobic [[fermentation]] in [[brine]] or marinating and subsequent storage in an [[acid]] solution such as [[vinegar]]. | ||
| − | Foods commonly pickled include [[cucumber]]s, | + | Foods commonly pickled include [[cucumber]]s, gherkins, [[eggs]], [[onion]]s and [[cabbage]]. |
A "kosher dill pickle" is made from cucumbers in the traditional manner of Jewish New York City pickle makers, soaking the cucumbers in a natural salt brine with garlic and dill added. | A "kosher dill pickle" is made from cucumbers in the traditional manner of Jewish New York City pickle makers, soaking the cucumbers in a natural salt brine with garlic and dill added. | ||
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==References== | ==References== | ||
{{reflist|2}} | {{reflist|2}} | ||
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[[Category : Food Storage]] | [[Category : Food Storage]] | ||
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[[Category : Permaculture]] | [[Category : Permaculture]] | ||
[[Category : Gardening]] | [[Category : Gardening]] | ||
Revision as of 07:00, February 4, 2015
A pickle is any foodstuff that has been preserved by anaerobic fermentation in brine or marinating and subsequent storage in an acid solution such as vinegar.
Foods commonly pickled include cucumbers, gherkins, eggs, onions and cabbage.
A "kosher dill pickle" is made from cucumbers in the traditional manner of Jewish New York City pickle makers, soaking the cucumbers in a natural salt brine with garlic and dill added.