The Pickling Process
In chemical pickling, the jar and lid are first boiled in order to sterilize them. The fruits or vegetables to be pickled are then added to the jar along with either brine or vinegar or both, as well as spices, and are then allowed to ferment until the desired taste is obtained.
The food can be pre-soaked in brine before transfering to vinegar. This reduces the water content of the food which would otherwise dilute the vinegar. This method is particularly useful for fruit and vegitables with a high natural water content.
In commercial pickling, a preservative like sodium benzoate or EDTA may also be added to enhance shelf life. In fermentation pickling, the food itself produces the preservation agent, typically by a process that produces lactic acid.
Alum was once used as a preservative in pickling and is still approved as a food additive by the U.S. Food and Drug Administration, but alum in repeated small doses can cause brain damage.
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