Pickling

<p >Pickling is a method of preserving food in an edible&nbsp;<a href="http://en.wikipedia.org/wiki/Anti-microbial" title="Anti-microbial" class="mw-redirect" >anti-microbial</a>&nbsp;liquid. Pickling can be broadly categorized into two categories: chemical pickling and fermentation pickling.</p>

<p>

In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other micro-organisms. Typical pickling agents include&nbsp;<a href="http://en.wikipedia.org/wiki/Brine" title="Brine" >brine</a>&nbsp;(high in&nbsp;<a href="http://en.wikipedia.org/wiki/Edible_salt" title="Edible salt" class="mw-redirect" >salt</a>),&nbsp;<a href="http://en.wikipedia.org/wiki/Vinegar" title="Vinegar" >vinegar</a>,&nbsp;<a href="http://en.wikipedia.org/wiki/Ethanol" title="Ethanol" >alcohol</a>, and&nbsp;<a href="http://en.wikipedia.org/wiki/Vegetable_oil" title="Vegetable oil" class="mw-redirect" >vegetable oil</a>, especially <a href="http://en.wikipedia.org/wiki/Olive_oil" title="Olive oil" >olive oil</a>&nbsp;but also many other oils.&nbsp;</p>

<p>

Many chemical pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent. Common chemically pickled foods include <a href="http://en.wikipedia.org/wiki/Pickled_cucumber" title="Pickled cucumber" >cucumbers</a>,&nbsp;<a href="http://en.wikipedia.org/wiki/Capsicum" title="Capsicum" >peppers</a>,&nbsp;<a href="http://en.wikipedia.org/wiki/Corned_beef" title="Corned beef" >corned beef</a>,&nbsp;<a href="http://en.wikipedia.org/wiki/Herring" title="Herring" >herring</a>, and&nbsp;<a href="http://en.wikipedia.org/wiki/Pickled_egg" title="Pickled egg" >eggs</a>, as well&nbsp;

as mixed vegetables such as&nbsp;<a href="http://en.wikipedia.org/wiki/Piccalilli" title="Piccalilli" >piccalilli</a>.</p>

<p>

In fermentation pickling, the food itself produces the preservation agent, typically by a process that produces <a href="http://en.wikipedia.org/wiki/Lactic_acid" title="Lactic acid" >lactic acid</a>.&nbsp;

Fermented pickles include&nbsp;<a href="http://en.wikipedia.org/wiki/Sauerkraut" title="Sauerkraut" >sauerkraut</a>,&nbsp;<a href="http://en.wikipedia.org/wiki/Nukazuke" title="Nukazuke" >nukazuke</a>,&nbsp;<a href="http://en.wikipedia.org/wiki/Kimchi" title="Kimchi" >kimchi</a>,&nbsp;<a href="http://en.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming" >surströmming</a>, and&nbsp;<a href="http://en.wikipedia.org/wiki/Curtido" title="Curtido" >curtido</a>. Some pickled cucumbers are also fermented.</p>