Difference between revisions of "Pickle"
Jump to navigation
Jump to search
| Line 11: | Line 11: | ||
* [[Food preparation methods]] and [[Preservation (food)|Food preservation]] | * [[Food preparation methods]] and [[Preservation (food)|Food preservation]] | ||
** [[Canning]] | ** [[Canning]] | ||
| − | ** | + | ** [[Pickle]]s, [[Kimchi]], [[Vinegar]], [[Fermentation]] and [[Lactic acid fermentation]] |
** [[Dehydration]], [[Food dehydration]], [[Food dehydrator]], [[Dehydrated meal]] | ** [[Dehydration]], [[Food dehydration]], [[Food dehydrator]], [[Dehydrated meal]] | ||
** [[Dry Aged]], [[Curing]], [[Dry curing]], [[Brine Curing]], [[Smoke]]d [[Beef jerky]] and [[Biltong]] | ** [[Dry Aged]], [[Curing]], [[Dry curing]], [[Brine Curing]], [[Smoke]]d [[Beef jerky]] and [[Biltong]] | ||
Revision as of 10:14, December 26, 2014
A pickle is any foodstuff that has been preserved by anaerobic fermentation in brine or marinating and subsequent storage in an acid solution such as vinegar.
Foods commonly pickled include cucumbers, gherkins, eggs, onions and cabbage.
See Also
- Food storage and Food rotation
- Dry food storage: Food grade 5 Gallon Bucket with Gamma Seal Lids and Mylar Metallized storage bag with Oxygen absorbers
- Dry ice packing method, Vacuum storage
- Absorbent packing,
- Food preparation methods and Food preservation
- Emergency ration, MRE, Military ration
- Root cellar
- Permaculture gardening and Growing your own food
- Invest in tangibles: Food Storage