It has been suggested that Brining be merged into this article or section. (Discuss)

Cucumbers gathered for pickling.

Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water), to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a sour taste. Look up pickle in Wiktionary, the free dictionary. ... Image File history File links Mergefrom. ... In cooking, brining is a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking. ... Image File history File links Download high resolution version (1024x768, 464 KB)Basket of fresh pickling cucumbers (2005) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Download high resolution version (1024x768, 464 KB)Basket of fresh pickling cucumbers (2005) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Binomial nomenclature Cucumis sativus Ref: ITIS 22364 The cucumber is the edible fruit of the cucumber plant Cucumis sativus, which belongs to the gourd family Cucurbitaceae, as do melons and squash. ... Look up Anaerobic in Wiktionary, the free dictionary. ... For other uses, see Fermentation. ... For the sports equipment manufacturer, see Brine, Corp. ... Edible salt is mostly sodium chloride (NaCl). ... Species L. acidophilus L. bulgaricus L. plantarum L.reuteri etc. ... . ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ... Sour redirects here. ...

The distinguishing feature is a pH less than 4.6^[1], which is sufficient to kill most necrobacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard, garlic, cinnamon or cloves, are often added.^[2] For other uses, see PH (disambiguation). ... “Spoilage” redirects here. ... An antimicrobial is a substance that kills or slows the growth of microbes like bacteria (antibacterial activity), fungi (antifungal activity), viruses (antiviral activity), or parasites (antiparasitic activity). ... For the plant and spice of the same name, see the article on mustard. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Binomial name (L.) Merrill & Perry A single dried clove flower bud Cloves (Syzygium aromaticum, syn. ...

If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi, are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetable in vinegar. Unlike the canning process, pickling, which includes fermentation, requires that the food not be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product. (McGee 2004, p. 291-296) Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables. ... Species L. acidophilus L. bulgaricus L. plantarum L.reuteri etc. ... For other uses, see Canning (disambiguation). ...

When both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid. Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity. (McGee 2004, p. 291-296) Leuconostoc is a kind of bacteria, often found in butter. ... Binomial name Lactobacillus plantarum (Orla-Jensen 1919) Bergey 1923 Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in sauerkraut, pickles, brined olives, korean kimchi, nigerian ogi, sourdugh and other fermented plant material and also in some cheeses and fermented sausages. ...

Pickling began as a way to preserve food for out-of-season use and for long journeys, especially by sea. Salt pork and salt beef were common staples for sailors before the days of steam engines. Although the process was originally used to preserve foods, pickles are frequently eaten because people enjoy the resulting flavor. Salt pork is a pork product made from pork bellies; it is similar to bacon but considerably fattier and saltier. ... Salt-cured meat or salted meat, for example ham, bacon or kippered herring, is meat or fish preserved or cured by salt or brine. ... This article or section does not cite any references or sources. ...

Popularity of pickles around the world

Asia

East Asia

China is home to a huge variety of pickled vegetables, including radish, baicai (Chinese cabbage, notably suan cai, la bai cai, pao cai, and Tianjin preserved vegetable), zha cai, chili pepper and cucumber, among many others. Binomial name L. This article is about the vegetable. ... Chinese cabbage (Brassica rapa, chinensis group) is a Chinese leaf vegetable related to the Western cabbage. ... suan cai (酸菜, which means sour cabbage) is a traditional food in Manchuria. ... Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables. ... Pao cai (泡菜; Pinyin: pào cài; Cantonese: po2 choi3; meaning pickled vegetable) is a type of pickle, usually pickled cabbage, often found in Chinese, and particularly Sichuanese cuisine. ... Tianjin preserved vegetable (Chinese: 天津冬菜; pinyin: Tiānjīn dōngcài; literally Tianjin winter vegetable; also called Tientsin preserved vegetable or Tianjin preserved cabbage) is a type of pickled Chinese cabbage originating from Tianjin, China. ... Zha cai (literally pressed vegetable) is a type of pickled mustard stem originating from Sichuan, China. ... For other uses, see Chili. ... This article is about the fruit. ...

Japanese tsukemono (pickled vegetables) include daikon, ume, turnips, and hakusai (Chinese cabbage). Tsukemono (漬物) are Japanese pickles. ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white carrot; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ... Binomial name Prunus mume Siebold & Zucc. ... Trinomial name Brassica rapa rapa L. The turnip (Brassica rapa var. ... Chinese cabbage (Brassica rapa, chinensis group) is a Chinese leaf vegetable related to the Western cabbage. ...

Korean kimchi is usually made from pickled Chinese cabbage. Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables. ... Chinese cabbage (Brassica rapa, chinensis group) is a Chinese leaf vegetable related to the Western cabbage. ...

South Asia

See Achar. Achar (also written as Achaar) is the Hindi word for the pickle. ...

South East Asia

Indonesian Acar is usually made from sliced or diced cucumber, carrot, bird's eye chilies, shallots and seasoned with vinegar, sugar and salt. Sometimes Indonesians added other kinds of fruits, such as sliced/diced papaya and pineapple.

In the Philippines, they also have pickles called "achara" which is made from slices of green papaya, shallots, cloves of garlic and vinegar.

Europe

In Turkey, pickles are called "turşu." Turkish people make "turşu" with several vegetables, roots and fruits such as peppers, cucumber, Armenian cucumber "acur", cabbage, tomato, eggplant (aubergine), carrot, turnip, beetroot, green almond, green plum, and etc. Also, they use several spices to flavour their pickles. Species C. annuum (incl. ... This article is about the fruit. ... The Armenian Cucumber is actually a type of long, slender melon (Cucumis melo var flexuosus), in which the fruits are harvested while still unripe, like the cucumber. ... Percentages are relative to US recommendations for adults. ... For other uses, see Tomato (disambiguation). ... “Aubergine” redirects here. ... This article is about the cultivated vegetable. ... Trinomial name Brassica rapa rapa L. For similar vegetables also called turnip, see Turnip (disambiguation). ... A beet (called beetroot in the United Kingdom and its former colonies, as well as table beet, garden beet, blood turnip or red beet) is a plant of the genus Beta of which both the leaves and root are edible. ...

In Bulgaria mixed pickles are known as turshiya. They are a very popular traditional appetizer for rakia. Pickled green tomatoes, cucumbers, carrots, bell peppers, peppers, eggplants, and sauerkraut, are also very popular. In Bulgarian cuisine Turshiya means pickles. ... A traditional bottle of slivovitz, plum rakia Croatian Sljivovica and Slovenian Slivovka, two different names for the same drink, a plum rakia Rakia or Rakija (Bulgarian: , Croatian and Bosnian (rakija), Albanian: , Macedonian and Serbian: , Slovenian: , Romanian: ) is hard liquor similar to brandy, made by distillation of fermented fruits, popular throughout... For other uses, see Tomato (disambiguation). ... Binomial nomenclature Cucumis sativus Ref: ITIS 22364 The cucumber is the edible fruit of the cucumber plant Cucumis sativus, which belongs to the gourd family Cucurbitaceae, as do melons and squash. ... This article is about the cultivated vegetable. ... Species   (incl. ... Species C. annuum (incl. ... “Aubergine” redirects here. ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ...

In Romania, common pickles are beetroot, cucumbers, green tomatoes (gogonele), carrots, cabbage, bell peppers, melons, mushrooms and cauliflowers. A beet (called beetroot in the United Kingdom and its former colonies, as well as table beet, garden beet, blood turnip or red beet) is a plant of the genus Beta of which both the leaves and root are edible. ... This article is about the fruit. ... For other uses, see Green (disambiguation). ... For other uses, see Tomato (disambiguation). ... This article is about the cultivated vegetable. ... Percentages are relative to US recommendations for adults. ... Species   (incl. ... Melon is a term used for various members of the Cucurbitaceae family with fleshy fruits, or may specify the typically sweet-fruiting members, muskmelon and watermelon. ... For other uses, see Mushroom (disambiguation). ... Cauliflower is a cultivar group within Brassica oleracea, in the family Brassicaceae. ...

In Russia, popular pickled food includes: mushroom, various types of tomato, cabbage, cucumber, ramsons, garlic, eggplant (typically stuffed with julienned carrots), custard squash, and even watermelon. For other uses, see Mushroom (disambiguation). ... For other uses, see Tomato (disambiguation). ... Percentages are relative to US recommendations for adults. ... This article is about the fruit. ... Binomial name L. Ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic or bears garlic (Allium ursinum) is a wild relative of chives. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... “Aubergine” redirects here. ... Species - hubbard squash, buttercup squash - cushaw squash C. moschata- butternut squash C. pepo- most pumpkins, acorn squash, summer squash References: ITIS 223652002-11-06 Hortus Third Squashes are four species of the genus Cucurbita, also called pumpkins and marrows depending on variety or the nationality of the speaker. ... For the political designation, see Eco-socialism. ...

Pickled herring and rollmops are pickled fish dishes popular typically in Scandinavia. Salmon may be brine-pickled. A very popular Scandinavian food item, pickled herring has been around for a long time. ... It has been suggested that this article or section be merged with Herring. ... For other uses, see Scandinavia (disambiguation). ... For other uses, see Salmon (disambiguation). ...

In Britain, pickled onions and pickled eggs are often sold in pubs and fish and chip shops. Pickled beetroot, walnuts, and gherkins, and condiments such as Branston Pickle and piccalilli are typically eaten as an accompaniment to pork pies and cold meats or a ploughman's lunch. A jar of pickled onions The pickled onion is a popular pickled food consisting of small onions pickled in a solution of vinegar and salt, often with other preservatives and flavourings. ... “Pub” redirects here. ... Fish and chips in modern packaging Fish and chips or fish n chips, is a popular British take-away food, which consists of deep-fried fish in batter or breadcrumbs with deep-fried potatoes, traditionally sold wrapped in newspaper. ... A beet (called beetroot in the United Kingdom and its former colonies, as well as table beet, garden beet, blood turnip or red beet) is a plant of the genus Beta of which both the leaves and root are edible. ... Pickle Walnuts are a traditional English pickle although there is doubt as to which country first pickled walnuts. ... It has been suggested that this article or section be merged into Cucumis anguria. ... Salt, sugar and pepper are the most essential condiments in Western cuisine. ... A jar of Branston Pickle Branston Pickle is a United Kingdom brand of jarred pickled relish. ... Piccalilli is a mustard pickle, which generally contains gherkins, cauliflower and onions, but may contain virtually any type of vegetable. ... A slice of a pork pie, made to a recipe by Hugh Fearnley-Whittingstall. ... A ploughmans lunch is a cold snack or meal, featuring at a minimum, a thick piece of cheese (usually Cheddar, Stilton, or other local cheese), pickle (often Branston Pickle, sometimes piccalilli and/or pickled onions), crusty bap or chunk of bread, and butter. ...

In Ukraine common garden produce is usually dilled to be consumed in winter. Salt, dill, currant leaves and garlic are used and, after storage in a cool, dark place, give tomatoes and cucumbers a distinctive flavour. For other uses, see Dill (disambiguation). ... A currant can refer to Redcurrants and blackcurrants, berries of the genus Ribes. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Binomial name Solanumlycopersicum Linnaeus ref. ... Binomial nomenclature Cucumis sativus Ref: ITIS 22364 The cucumber is the edible fruit of the cucumber plant Cucumis sativus, which belongs to the gourd family Cucurbitaceae, as do melons and squash. ...

In Italy, giardiniera is a popular dish of pickled vegetables including onions, carrots, celery and cauliflower. Italian giardiniera is different from the American condiment called giardiniera. Giardiniera is a condiment consisting of Serrano peppers, hot peppers, bell peppers, crushed red peppers, celery, carrots, cauliflower and green olives in vegetable oil. ...

Middle East

In Iran, Israel and many Arab countries like Lebanon and Egypt, pickles (called mekhallel in Arabic, hamutzim in Hebrew, or torshi in Persian) are served at almost every meal. They vary, but the most common are made from turnips, peppers, green olives, cucumber, beetroot, cabbage, and cauliflower. “Farsi” redirects here. ... Binomial name Brassica rapa L. Subsp. ... Binomial name L. 19th century illustration The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Lebanon and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. ... Cauliflower is a cultivar group within Brassica oleracea, in the family Brassicaceae. ...

North America

The United States and Canada pickle market is dominated by pickled cucumbers, olives, and sauerkraut, although many pickles popular in other nations are also available (such as the pickled tomato common in New York City delicatessens). Giardiniera, a mixture of pickled peppers, celery and olives, is a popular condiment in Chicago, often served with Italian beef sandwiches. Pickled eggs are common in the Upper Peninsula of Michigan. In the southern United States, pickled okra is popular. In Mexico, chile peppers, particularly of the Jalapeño and serrano varieties, pickled with onions, carrots and herbs are common condiments. . A deli pickle. ... For other uses, see Tomato (disambiguation). ... Giardiniera is a condiment consisting of Serrano peppers, hot peppers, bell peppers, crushed red peppers, celery, carrots, cauliflower and green olives in vegetable oil. ... Nickname: Motto: Urbs in Horto (Latin: City in a Garden), I Will Location in the Chicago metro area and Illinois Coordinates: , Country State Counties Cook, DuPage Settled 1770s Incorporated March 4, 1837 Government  - Mayor Richard M. Daley (D) Area  - City  234. ... The tone or style of this article or section may not be appropriate for Wikipedia. ... The Upper Peninsula of Michigan, also known as The Upper Peninsula, The U.P. (or The UP), and Above the Bridge by Michiganders, refers to the northern peninsula of the U.S. state of Michigan. ... Official language(s) None (English, de-facto) Capital Lansing Largest city Detroit Largest metro area Metro Detroit Area  Ranked 11th  - Total 97,990 sq mi (253,793 km²)  - Width 239 miles (385 km)  - Length 491 miles (790 km)  - % water 41. ... Binomial name (L.) Moench Okra (American English: , British English ), also known as ladys finger[1], bhindi and gumbo, is a flowering plant valued for its edible green fruits. ... ... Binomial name The jalapeño is a large to giant-size chili pepper that is prized for the cold, burning sensation that it produces in the left kidney when eaten. ... A serrano pepper is a type of chile pepper that originated in the mountainous regions of Puebla and Hidalgo, Mexico. ...

Other foods that are commonly pickled

• Vegetables: ginger, lotus root, garlic, asparagus, onion, radish, green beans
• Capers are normally, and olives invariably, served pickled, rather than fresh.
• Fruit: mango, kumquat, lemon, watermelon rind
• Peppers and chiles: banana peppers, jalapeños, etc.,
• Meat: beef (to make corned beef and pastrami), pork, ham
• Fish
• Eggs
• Okra

A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... For other uses, see Ginger (disambiguation). ... This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... For the botanical genus, see Asparagus (genus). ... For other uses, see Onion (disambiguation). ... Binomial name L. This article is about the vegetable. ... Green bean plant Green beans are the immature pods of any kind of bean when eaten immature as a vegetable. ... Binomial name Linnaeus, 1753 For Australian native Capparis spinosa ssp nummularia, see Caperbush. ... Binomial name L. 19th century illustration The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Lebanon and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. ... For other uses, see Fruit (disambiguation). ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... Species See text The kumquats or cumquats are a group of small fruit-bearing trees in the subgenus Fortunella of the genus Citrus in the flowering plant family Rutaceae, often segregated as a separate genus Fortunella. ... This article is about the fruit. ... For the political designation, see Eco-socialism. ... Species C. annuum (incl. ... Trinomial name Capsicum annuum Sweet Banana Several pickled pepperoncini The pepperoncini (Italian peperone, peperoncino), also known as Tuscan peppers, sweet Italian peppers, banana peppers, waxed peppers, and golden Greek peppers, is a variety of Capsicum annuum. ... Binomial name Capsicum annuum The jalapeño is a small to medium-sized chile pepper that is prized for the hot, burning sensation that it produces in the mouth when eaten. ... This article is about the food. ... For other uses, see Beef (disambiguation). ... Corned beef is a cut of beef (usually brisket, but sometimes round) cured or pickled in a seasoned brine. ... Pastrami Pastrami is a popular deli meat made from chiefly red meat. ... For other uses, see Pork (disambiguation). ... For other meanings of ham or Ham, see Ham (disambiguation). ... For other uses, see Fish (disambiguation). ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... Binomial name (L.) Moench Okra (American English: , British English ), also known as ladys finger[1], bhindi and gumbo, is a flowering plant valued for its edible green fruits. ... Cooking is the act of preparing food. ... Wikibooks Cookbook has an article on Baking Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. ... Plantains frying in vegetable oil. ... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ... Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ... Braising (from the French braiser) is cooking with moist heat, typically in a covered pot with a small amount of liquid which results in a particular flavor. ... Food cooking on a charcoal grill Grilling is a form of cooking that involves direct heat. ... “Roast” redirects here. ... Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... Stir frying (爆 bào) in a wok Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chÇŽo (ç‚’) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in... Diego Velázquez: Old woman poaching eggs, c. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Pressure cooking is a method of cooking things at high heat without boiling them. ... In a pressure frying, meat is heated to cooking temperatures but pressure is held high enough that the water within is prevented from boiling off. ... Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F). ... Clay pot cooking is a technique of cooking food in an unglazed clay pot which has been soaked in water so as to release steam during the cooking process. ... Wikibooks Cookbook has an article on Smoking Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... . ... Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ... For other uses, see Canning (disambiguation). ... A whole potato, sliced pieces (right), and dried sliced pieces (left) Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. ... Refrigeration is the process of removing heat from an enclosed space, or from a substance, and rejecting it elsewhere for the primary purpose of lowering the temperature of the enclosed space or substance and then maintaining that lower temperature. ... Salting is the preparation of food with salt. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... Par-cooking refers to the technique of partially cooking foods so that they can be finished later. ... Wikibooks Cookbook has an article on Blanching The first step in blanching green beans Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into... Parboil is an action which refers to partially boiling food in water before finishing cooking it by another method. ... Creaming is a cooking technique used to blend one or more dry ingredients together with shortening of some form. ... For other uses, see Fermentation. ... Cooking in the outdoors using heated stone Cooking in the outdoors differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. ... The word burn has many meanings: Look up burn in Wiktionary, the free dictionary. ... Tempering is a heat treatment technique for metals and alloys. ...

See also

• Pickled cucumber
• Indian pickle
• Mixed pickle
• Pickled egg
• Pickled snakes

A deli pickle. ... ” “Achar”, the Hindustani word for a variety of spicy pickled side dish or condiment, redirects here. ... In Indian cuisine, a mixed pickle consists of various pickled fruits and vegetables (invariably including chilli peppers) suspended in vegetable oil. ... For the record label see Pickled Egg Records Pickled eggs are hard boiled shelled eggs which have been preserved by pickling. ... Snake liquor on Cat Ba Island, Vietnam Pickled snakes are commonly found preserved animals in Asia, and put inside alcoholic drinks. ...

Other home food preservation methods

• Canning
• Drying
• Fermentation (food)
• Smoking
• Sugaring

For other uses, see Canning (disambiguation). ... A whole potato, sliced pieces (right), and dried sliced pieces (left) Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. ... For other uses, see Fermentation. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... Sugaring describes the following processes: The collection and production of maple syrup Hair removal using a sticky paste This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ...

External links

• Fermented Fruits and Vegetables. A Global Perspective. Food and Agriculture Organization of the United Nations.
• National Center for Home Food Preservation: How do I...Pickle
• How to make pickles
• How to pickle olives
• Pickles (BBC)
• Dill Pickle Lamp

References

1. ^ [http://www.mda.state.mn.us/food/business/factsheets/picklebill.htm Minnesota Department of Agriculture "Pickle Bill" Fact Sheet
2. ^ Antimicrobial Effects of Mustard Flour and Acetic Acid

1. ^{^ ^} McGee, Harold (2004), On Food and Cooking: The Science and Lore of the Kitchen, ISBN 0-684-80001-2.