What is Pickling Process?
food preservation. Before the invention of modern , pickling was the only way to preserve various for future consumption. Generally, pickling began as a method to preserve foods that are either exotic or seasonal and limited by and cultivation.is one of the oldest methods of
The process of pickling can be generally traced India, as it is believed to have originated about 4,000 to 5,000 years ago. With hot and a lack of during summers, food production decreased during the summer. Thus, there was a need to preserve excess food produced during and hence, the process of pickling was invented to overcome this problem.to
The traditional way of preparing long-lasting pickles in the salt, , and dry mixed with . These ingredients are added according to set proportions.style uses ingredients such as
Popular Pickles around the World
In India, fruits such as mangoes, Indian gooseberry, unripe tamarinds, and lemons are traditionally used. Apart from these, various vegetables such as gherkin, bitter , carrot, cauliflower, ginger, garlic, onion, , and are also . In most cases, only one or unripe is used for pickling. But occasionally, a mix of two or more or unripe are also made. Generally, pickles made from vegetables and unripe fruits are prepared with utmost care so that they don’t spoil and can be all year long. Non- ones are also popular. These pickles are made from chicken, , prawns, and mutton.
In Asian countries such as China, pickles are very popular and have also been prepared for Chinese pickles include vegetables such as cabbage, lettuce, bitter melon, cucumber, , and shallot. These and other vegetables are mixed with sugar and and put in vinegar. Apart from vegetables, eggs (particularly duck ) are stored by applying salt, , hay, and other ingredients and to for about one month. Some pickling processes include soy for instead of and in other varieties, condiments such as , , chili, or are also added for a hot and characteristic flavor.of years.
In kimchi is a common pickled product that is made with and it also includes a wide variety of vegetables including , fish, oysters and many different ingredients. The Korean pickling process owes its to , but unlike the common Chinese cabbage pickles, the pickling process has its own variations according to the local flavor and available ingredients. Korean pickling processes usually involve two types, one in which the ingredients along with spicy chili pastes are fermented, while the other involves varieties pickled in water.,
In a similar manner, even the Japanese have their own version of pickles, which include ingredients such as ginger, nut, carrot, eggplant, radish, plum, green apricot, and soybean paste along with parboiled vegetables.
On the other herbs, and condiments are used for preparing chutneys. Chutneys are very similar to and ketchup., instant or fresh pickles, known as chutneys, are also prepared. These instant chutneys are prepared to last only for a couple of days. There is a wide range of choice in the preparation of instant pickles. Many vegetables,
In the USA, New Zealand, Switzerland and many European countries, pickles are generally made from salted peaches, pears, and apples are also pickled. These pickles generally have , sour, and flavor, while Indian pickles are generally in taste., gherkins, and various vegetables which are soaked in vinegar. Apart from cucumbers and gherkins, fruits such as
Cucumber pickles can be generally divided into fermented or crock, fresh pack or quick process, andand pickles.
Each of these pickles is made in different ways. For example, in fermented or crock pickles, either vinegar is added or the vegetables are preserved in saltfor several weeks. Salt-resistant present in the vegetables help in converting the into acid, or the acid present in the vinegar accelerates the process of fermentation. This is the reason why most cucumber pickles have sour and salty tastes.
Fresh pack or quick pickles, on the other hand, are also very popular, as they are very easy to prepare and are ready to eat. They are not fermented, butvinegar and salt solutions are poured onto the vegetables. Fruit pickles and relishes are also prepared in this manner.
and pickles are prepared using the fermentation process. However, instead of storing them at room temperature, they are stored in refrigerators and freezers. In these frozen pickles, the vegetable slices remain crisp. (Ingham, 2002).
According to the NSDA, sour cucumber pickles contain , , protein, , , fiber, and sugars. The found in this pickle include iron, magnesium, phosphorous, potassium, and sodium. This pickle also contains that include , riboflavin, niacin, vitamin B-6, , vitamin B-12, vitamin A, vitamin E, vitamin D, vitamin C, and vitamin K.
Health Benefits of Pickles
There are so many pickles with abundantavailable that can help our in various ways. Let’s look at the benefits in detail.
Pickles can be a good source of antioxidants, especially Decalepis hamiltonii or pickle. As the vegetables or unripe fruits are stored fresh without , the antioxidants present in those vegetables or unripe fruits are preserved as is. Antioxidants are those that help in protecting our body against the attacks of free radicals. Free radicals are unstable chemicals that are produced by cellular metabolism. These unstable chemicals react with our and damage our to become unstable and in the process, create more free radicals. We can protect from these radical attacks by consuming food with high antioxidants.
bacteria are those bacteria that are present in our system. These bacteria actually help us in the of food. Sometimes, due to the use of , along with invading bacteria, these friendly bacteria are also . The fall in their numbers can cause digestive problems that can be solved by pickles made without the use of vinegar. Naturally, fermented salt pickles encourage the of these friendly bacteria, which will their numbers in our digestive system and our health.
Supply Essential Minerals & Vitamins
Fresh pickles, coriander, curry leaves, spinach, parsley, and amaranth. These fresh pickles are interesting and ways of making eat their share of leafy vegetables and herbs, which are otherwise boring for them. Eating freshly made pickles not only tastes good, but also supply essential vitamins such as vitamin C, , vitamin K, folate, and minerals like , calcium, and . Vitamins and minerals are vital micronutrients which protect us from , help us build , strengthen , enhances vision, cure anemia, and various other problems.or chutneys are made from leafy vegetables or such as
Studies have shown that consuming vinegar-based pickles improves diabetic , which in turn helps in controlling . The acetic acid present in vinegar has been to be responsible for this . However, care must be taken to avoid the consumption of salted pickles as excess salt increases .levels in
In India, one of the favorite fruits that are pickled. This fruit is believed to possess several health benefits according to and moreover, since amla is a seasonal fruit, unripe amla pickles are prepared and preserved. It is a customary practice in some Indian to have amla pickle as the first course or an appetizer as it is believed that amla pickle improves digestion.or (Phyllanthus emblica) is
Apart from benefits such as improved digestion, amla or gooseberry pickle also has hepatoprotective properties. Studies have shown that when amla were administered to lab with chemical-induced hepatotoxicity or liver damage, the damage was reduced significantly.
Ulcers are internal wounds caused due to a failure of and acid on . Particularly, ulcers are caused by a of mucous membrane and hyperacidity. Regular consumption of amla or Indian gooseberry pickle also helps in reducing ulcers, if any.
Word of Caution: Almost all pickles contain a high amount of salt in them. It not only adds to the taste, but it also helps inthe pickle and acts as an anti- , keeping away unwanted bacteria, , and . However, excess salt consumption through pickles can cause problems of its own.
heart attacks, especially in older . Also, hypertension increases with increased age.is one of the major of eating excess salt. It is known to be one of the major reasons causing and
Apart from the risk of hypertension, Indian pickles may contain high quantities of oil, which increases the risk of fat andin our body. Hence, the regular intake of these delicious foods must be reduced and must be limited to only occasional consumption.