Difference between revisions of "Pickle"
Jump to navigation
Jump to search
Conservative (talk | contribs) m (Reverted edits by Wschact (talk) to last revision by TheAmericanRedoubt) |
Conservative (talk | contribs) |
||
| Line 4: | Line 4: | ||
Foods commonly pickled include [[cucumber]]s, [[gherkin]]s, [[eggs]], [[onion]]s and [[cabbage]]. | Foods commonly pickled include [[cucumber]]s, [[gherkin]]s, [[eggs]], [[onion]]s and [[cabbage]]. | ||
| + | A "kosher dill pickle" is made from cucumbers in the traditional manner of Jewish New York City pickle makers, soaking the cucumbers in a natural salt brine with garlic and dill added. | ||
==See Also== | ==See Also== | ||
* [[Food storage]] and [[Food rotation]] | * [[Food storage]] and [[Food rotation]] | ||
Revision as of 06:50, February 4, 2015
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.
A "kosher dill pickle" is made from cucumbers in the traditional manner of Jewish New York City pickle makers, soaking the cucumbers in a natural salt brine with garlic and dill added.
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