Pickling involves the addition of acid to foods to prevent growth of spoil- and illness-causing micro-organisms. The high acidity is what prevents spoilage. There are many varieties of pickled and fermented foods, classified by their ingredients and method of preparation. The basics are:
Types of Pickled Products
- Brine - fermented, used for regular dill pickles and sauerkraut, requires several weeks of curing
- Quick - not fermented, brined for several hours or days, also called fresh-pack
- Fruit - prepared using the quick process with fruit pieces simmered in a spicy, sweet and sour syrup
- Relish - prepared using fruits and vegetables, acidified, seasoned and cooked