Vinegar Pickle Vegetable
In chemical pickling,Website:, 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 brine, 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 transferring to vinegar. This reduces the water content of the food which would otherwise dilute the vinegar. This method is particularly useful for fruit and vegetables 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 involving Lactobacillus bacteria that produce lactic acid as the preservative agent.Alum is used in pickling to promote crisp texture and approved as a food additive by the United States Food and Drug Administration."Refrigerator pickles" are vinegar pickle vegetable made by marinating fruit or vegetables in a seasoned vinegar solution. They must be stored under refrigeration or undergo canning to achieve long-term storage.
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