Talk:Pickling

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Merging the entries for "brining" and "pickling" could cause confusion, as brining is often used to describe the process of curing meat using a salting process. Brining and pickling are similar in that both processes are used to preserve food by inhibiting the growth of bacteria by adjusting the ph of the storage environment. Pickling uses an acid (eg vinegar), brining uses an alkali (eg salt), so the two processes are chemically different.

1 Merge with Leuconostoc mesenteroides
2 History
3 References
4 Move proposal

[edit] Merge with Leuconostoc mesenteroides

Oppose - This article is about pickling / fermenting, not about a single specific type of bacteria. --Webaware 08:08, 30 October 2006 (UTC)

Could someone explain the sentence that says in some middle eastern countries they eat pickles with almost every meal. That sounds very innacurate. -Balzack Tebaggard

[edit] History

The page needs a "history" section. Surely there is a lot of ancient history in pickling? How/where did it start? Fig 14:28, 5 April 2007 (UTC)

I fully concur. There is some good information about the history of soaking foods in Salt in Mark Kurlansky's book of the same name, and I am sure that there must be additional information elsewhere. Utopienne 17:27, 11 August 2007 (UTC)

[edit] References

The first reference link is broken -- the Pickling Bill fact sheet has moved here: http://www.mda.state.mn.us/food/business/factsheets/picklebill.htm I'm not sure how this is being used as a reference, though (it's not a clear pointer), so I'm not updating that yet

In addition, the quality of this page could be improved with some better references -- I'm not a pickling expert, but Sandor Katz is, and some reference to his work might help the explanation of natural fermentation (as it is, it's not explained where the agents of fermentation come from; in pickling cabbage, for example, the L. bacilli live on the cabbage, but don't thrive till they're in an anaerobic environment, as I understand it.) Experts? (Also would be nice to have more pointers to how-to sites)

Pickle Bill reference updated and moved to qualify pH 4.6 assertion. Michael Fourman 01:30, 13 August 2007 (UTC)