What a pickles pickled in?

Question

Vinegar?

Answer 1

a brine- usually made of water,vinegar(I prefer apple cider), canning salt, garlic, dill and some other things. The brine base depends on the pickles. I gave an example of garlic dills

Answer 2

Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water), to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a sour taste.

The distinguishing feature is a pH less than 4.6, which is sufficient to kill most necrobacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard, 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 vegetable in vinegar. Unlike the canning process, pickling, which includes fermentation, requires that the food not 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

Answer 3

My family makes pickles every year (takes 11 days to make them but they are worth it).

For our recipe, the cucumbers are soaked for 3 days in a salt brine made with non-iodized salt and water. Then they are soaked 3 days in fresh water - changing every day. Then they stand in a solution of apple cider vinegar and water for 3 days. Then the cucumbers are chunked. Then a solution of white sugar, apple cider vinegar, stick cinnamon, white mustard seed, whole cloves, allspice seed are brought to a boil and poured over the chunked cucumbers. Let stand overnight, boil up again the next day and the last day you boil it up again and put the pickles and juice in the jars.

That's what our pickles are pickled in.

Answer 4

Pickling Vinegar.
2.2l (4 pints) Vinegar.
25g (1oz) Whole ginger.
25g (1oz) Salt.
25g (1oz) Peppercorns
1T Cloves.
1T Whole pickling spice.
11/4 Cups Sugar.
Boil all of the ingredients for 15 minutes. Let cool, strain and pour over vegetable etc.

Answer 5

Vinegar and brine. You can get the packets at your local grocery store, but I will warn you. The smell lasts in your kitchen for days!

Answer 6

yes, a specific kind of vinegar. the white one, not one of the natural vinegars or the wine vinegars.

Answer 7

brine, salted water......spices...