Pickling Foods

Pickling uses vinegar to preserve foods, because the acidity of the vinegar keeps many microorganisms in check. In the Middle East, vinegar was used as early as 1000 B.C. to preserve such foods as fruits, onions, and walnuts. The food was simply covered with vinegar, boiled, and sealed in a container. It was then allowed to stand for at least three weeks to give the vinegar time enough to penetrate all parts of the food. Most people associate “pickles” with pickles made from cucumbers, but pickled foods include beets, cauliflower pieces, green tomatoes, green beans, chilies, bell peppers, and sliced Jerusalem artichokes. These foods are preserved in vinegar and salt, with spices often added to enhance their flavor. Pickled foods set aside for long-term storage are canned for safety reasons.