{"id":2498,"date":"2013-07-10T06:32:34","date_gmt":"2013-07-10T10:32:34","guid":{"rendered":"http:\/\/blogs.massaudubon.org\/yourgreatoutdoors\/?p=2498"},"modified":"2013-07-16T08:20:58","modified_gmt":"2013-07-16T12:20:58","slug":"the-art-of-pickling","status":"publish","type":"post","link":"https:\/\/blogs.massaudubon.org\/yourgreatoutdoors\/the-art-of-pickling\/","title":{"rendered":"The Art of Pickling"},"content":{"rendered":"

\"photo<\/a>The process of preserving food via pickling (or fermentation) dates back centuries. In fact, according to the\u00a0New York Food Museum<\/a><\/strong>, people have been \u201ccuring\u201d cucumbers\u00a0since\u00a0long before the Dark Ages. Cleopatra herself was known to consume pickled cucumbers, and even attributed her good looks to the delicacy.<\/p>\n

Of course, these days, pickles are relatively commonplace. But have you ever been curious how pickles are made, or what else you can pickle? Find out during Drumlin Farm’s 3-part series this summer. First Up: A Pickled Pageant<\/a><\/strong>\u00a0on Friday, July 19. To give you a taste of what you may learn during this hands-on program, which is part-lecture, part tasting, read a few interesting pickling facts.<\/p>\n

“Pickling” is a process of\u00a0preserving\u00a0food<\/b>. For those who want the nitty gritty details, it uses\u00a0anaerobic\u00a0fermentation\u00a0in\u00a0brine\u00a0to produce\u00a0lactic acid or\u00a0marinating\u00a0and storing it in an acid solution, usually\u00a0vinegar\u00a0(acetic acid).<\/p>\n

Pickles are not just cucumbers<\/b>. Anything that is preserved in an acidic brine can be called a pickle and virtually any produce can be pickled including tomatoes, peaches, onions, watermelon rind, etc.<\/p>\n

Pickles made and stored properly won\u2019t spoil<\/b>. In order to achieve this, the pH of the brine needs to be ~4.5 or less, which\u00a0is\u00a0low enough to kill off most bacteria.<\/p>\n

Almost every culture in the world developed its own form of pickle<\/b>\u00a0using local staples, from mangoes in South Asia to olives in the Middle East to turnips in Northern Europe. Some of these are very familiar to us in the U.S. (kosher dills, sauerkraut, pickled eggs) while some are less known (pickled dates, almonds, or lemons).<\/p>\n

Ready for more? Sign up now for the\u00a0A Pickled Pageant<\/a><\/strong>. Can\u2019t make it but love to pickle? Share your tips and techniques in the comments.<\/p>\n

Photo via flickr\/dom dada<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

The process of preserving food via pickling (or fermentation) dates back centuries. In fact, according to the\u00a0New York Food Museum, people have been \u201ccuring\u201d cucumbers\u00a0since\u00a0long before the Dark Ages. Cleopatra herself was known to consume pickled cucumbers, and even attributed her good looks to the delicacy. Of course, these days, pickles are relatively commonplace. But […]<\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[13],"tags":[],"class_list":["post-2498","post","type-post","status-publish","format-standard","hentry","category-stuff-we-love"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3t87A-Ei","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":2135,"url":"https:\/\/blogs.massaudubon.org\/yourgreatoutdoors\/growing-from-seed\/","url_meta":{"origin":2498,"position":0},"title":"Growing From Seed","author":"","date":"May 1, 2013","format":false,"excerpt":"Spring has sprung, which means vegetable gardening season is right around the corner. Can\u2019t wait to get started? Instead of buying seedlings, start your plants from seed indoors. Now\u2019s the time to dig in. Why Start From Seed? 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