What does it mean when something's "pickled"?

Question

All the time, foods are "pickled", like pickled onions or...well, something else pickled. What does that mean, the food sits in pickle juice until it has a bit of pickle flavor? I don't get it, can someone explain? Thanks for answering and serious answers only please, or you better hope I can't contact you because you'll be getting a rant. 10 points, don't forget!

Answer 1

Pickling a ancient preserving process. Brine(salted water) or Vinegars are used with spices to "Pickle" a veggie. It can be done both with heat, or without(time).
When it is done to meat it's called "Corn" aka: Corn Beef.
Almost every country has the special thing they Pickle.

Answer 2

Meaning Of Pickling

Answer 3

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.

Answer 4

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[1], 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.[2]

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. (McGee 2004, p. 291-296)

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. (McGee 2004, p. 291-296)

Pickling began as a way to preserve food for out-of-season use and for long journeys, especially by sea. Salt pork and salt beef were common staples for sailors before the days of steam engines. Although the process was originally used to preserve foods, pickles are frequently eaten because people enjoy the resulting flavor. Pickling may also improve the nutritious value of food by introducing B vitamins produced by bacteria.

Answer 5

Pickled implies it's been preserved. Typically, sour in flavor and slightly salty.

Foods can be preserved by using vinegar and salt, plus other spices and sugar for flavor. Example - some pickles.

Also, food can be preserved by salting and allowing the natural bacteria "sour" the food by producing it's own acid. Examples - Kim Chee and Saurkraut.

Why use salt? Salt inhibits growth of bad bacteria, but the perserving/souring bacteria don't mind the salty enviroment.

Answer 6

The food(cucumbers, onions,tomato,) etc is preserved with salt and vinegar, and flavored with spices, as well as the vinegar. Often the food is heated in a vinegar solution but not always. Hope this helps.

Answer 7

No pickled usually means its in a brine of some sort of vinegar based solution.

Answer 8

Pickling, is preserving in vinegar. You can use plain malt vinegar or other vinegars.
There are various pickling spices that can be added to the warmed vinegar.

Answer 9

It has been soaked in a brine for a certain length of time.

Answer 10

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