Pickle

How Products are Made, Volume 4 (1996) by Perry Romanowski

Pickle

Background

Pickles are cucumbers preserved in a solution of vinegar, salt, and other flavorings. They are typically fermented with naturally-occurring bacteria prior to vinegar preservation. While pickling technology has been known since ancient times, pickles are still a popular food, with over 5 million lb (2.27 million kg) consumed daily.

History

Pickling of plant and animal foods is a relatively old method of food preservation. It is estimated that the first pickles were produced over 4,000 years ago using cucumbers native to India. The ancient Egyptians and Greeks both have written about the use of pickles for their nutritive value and healing power. Pickles were a common food during the time of the Roman Empire and they soon spread throughout Europe. In America, pickles have always been popular. The first travelers to America kept pickles in large supply because they were nutritious and did not spoil during the long journeys. It is interesting to note that Amerigo Vespucci, America's namesake, was also a pickle salesman. He was the main pickle supplier to many ships. The first large-scale commercial production of pickles did not take place until 1820, when Nicholas Appert began selling pickles in jars. Over the years, the pickle production process has become more automated, however the basic pickling methods have changed very little since the technology was first developed.

While there are many different types of pickles, some characteristics are common to all. In general, pickled cucumbers are crisp vegetables, which can be described as having a strong, biting flavor caused by the vinegar in which they are stored. Different pickle manufacturers normally add spices to give their pickles a unique flavor. Dill-flavored pickles are perhaps the most common of all pickles. There are also sweet pickles, which are packed with added sugar. These are typically used for making relishes. Kosher pickles were pickles that were approved by the Jewish Orthodox Congregations of America, but the word kosher is now often used to describe any garlic flavored pickle.

Raw Materials

There are six basic types of ingredients used for pickle making. The main bulk food is the cucumber. The additional ingredients include acids, flavorings, colorants, preservatives, and stabilizers that make up the liquid, or liquor, in which the pickle is sold. Many of the ingredients are only available at certain times of the year, so steps have to be taken to use fresh materials.

Undoubtedly, the most important ingredient in pickle manufacturing is the cucumber. Special seeds are used to produce cucumbers that are straight, thin skinned, have a predictable number of warts, and are properly sized. These characteristics are important for uniform pickle manufacturing. Technically, pickles can actually be made using all kinds of foods such as onions, peppers, olives, pears, peaches, and even fish and meat. These are usually referred to as pickled foods to indicate the type of processing required to make them.

Acetic acid (vinegar) is the primary ingredient used in pickle manufacturing. After water, it makes up the bulk of the pickle liquor and contributes significantly to the flavor of the pickle giving it a sour taste. Additionally, it also has a preservative effect and is nontoxic. Vinegar is derived from naturally occurring sugars or starches through a two-step fermentation process. Starch is converted to sugar, which is then yeast fermented to form alcohol. The alcohol is exposed to an acetobacteria, which converts it to vinegar. Vinegar can be obtained from many sources and each one has a slightly different taste. Therefore, depending on its source, the vinegar can have a significant effect on the taste of the final pickle product.

Other ingredients, which impact the final taste of the pickles, are added to the liquor. Sugar is used to provide a sweetness to offset the sour taste of the vinegar. It also helps to make pickles more plump and firm. Artificial sweeteners like aspartame and saccharine can be used for a similar effect without increasing the calories. Salt is added for flavor and it also has an added preservative effect. Pure granulated salt is typically used since it is devoid of anti-caking ingredients that could make the liquor cloudy.

While vinegar, sugar, and salt make up the bulk of all pickle liquors, it is the various spices and herbs that differentiate between pickle types. Dill weed is the most common type of aromatic spice and is used to make all forms of dill pickles. Other aromatic spices include allspice, cassia, cinnamon, cloves, fennel, fenugreek, and nutmeg. For more potent pickles, hot spices such as capsicum, black pepper, ginger, and mustard are used. Herbs like basil, marjoram, mint tarragon, and thyme are also used to give pickles a unique taste. Flavorful vegetables including onions and garlic are often included in a pickle liquor. Typically, the pickle manufacturer has a standard spice mix made for each type of pickle they manufacture.