View source for Talk:Pickling

{{WikiProject banner shell|class=Start|vital=yes|1=
{{WikiProject Food and drink|importance=top}}
}}
==Removal of Unreferenced Material==
''I've taken out the section below. Although it is correct it's not referenced. I hope to include the information in the article again at some point when I discover the correct references for the material.'' [[User:TheRegencyCook|TheRegencyCook]] ([[User talk:TheRegencyCook|talk]]) 10:28, 28 July 2022 (UTC)

In the U.S. and Canada, and sometimes Australia and New Zealand, the word ''pickle'' alone almost always refers to a pickled cucumber, except when it is used figuratively. It may also refer to other types of pickles such as "pickled onion", "pickled cauliflower", etc. In the UK, pickle, as in a "[[cheese and pickle sandwich]]", may also refer to [[Ploughman's pickle]], a British version of [[chutney]].{{Cn|date=April 2021}}

==Brining/Pickling Confusion==
Merging the entries for "brining" and "pickling" could cause confusion, as brining is often used to describe the process of curing meat using a salting process. Brining and pickling are similar in that both processes are used to preserve food by inhibiting the growth of bacteria by adjusting the ph of the storage environment. Pickling uses an acid (eg vinegar), brining uses an alkali (eg salt), so the two processes are chemically different.

==Merge with [[Leuconostoc mesenteroides]]==
* '''Oppose''' - This article is about pickling / fermenting, not about a single specific type of bacteria. --[[User:Webaware|Webaware]] 08:08, 30 October 2006 (UTC)
Could someone explain the sentence that says in some middle eastern countries they eat pickles with almost every meal. That sounds very innacurate. -Balzack Tebaggard

It varies from household to household.
Pickles can be served as an appetizer to any dish in Middle Eastern cuisine. 
It's not necessarily eaten with every dish at home but most often in restaurants you'd be served a plate of pickles as an appetizer while waiting for the main course.
In some household pickles is always eaten either as an entrée or as a condiment/side dish.  <!-- Template:Unsigned IP --><small class="autosigned">—&nbsp;Preceding [[Wikipedia:Signatures|unsigned]] comment added by [[Special:Contributions/5.150.201.181|5.150.201.181]] ([[User talk:5.150.201.181#top|talk]]) 05:33, 2 November 2020 (UTC)</small> <!--Autosigned by SineBot-->

==History==
The page needs a "history" section. Surely there is a lot of ancient history in pickling? How/where did it start? [[User:Fig wright|Fig]] 14:28, 5 April 2007 (UTC)

I fully concur. There is some good information about the history of soaking foods in Salt in Mark Kurlansky's book of the same name, and I am sure that there must be additional information elsewhere.  [[User:Utopienne|Utopienne]] 17:27, 11 August 2007 (UTC)

This is such a good point. Busy updating the history section.
[[User:TheRegencyCook|TheRegencyCook]] ([[User talk:TheRegencyCook|talk]]) 10:25, 28 July 2022 (UTC)

Hindu-nationalists are misrepresenting the information in the original sources. The sources say that cucumbers are native to India not the pickling first originated in India. So maybe the image attached to the history section needs a revision as well?

https://www.history.com/news/pickles-history-timeline

http://www.nyfoodmuseum.org/_ptime.htm  <!-- Template:Unsigned IP --><small class="autosigned">—&nbsp;Preceding [[Wikipedia:Signatures|unsigned]] comment added by [[Special:Contributions/5.150.201.181|5.150.201.181]] ([[User talk:5.150.201.181#top|talk]]) 13:41, 30 October 2020 (UTC)</small> <!--Autosigned by SineBot-->

History section,  attached image:

https://en.wikipedia.org/wiki/Pickling#/media/File:Indian_cultural_zone.svg

==References==
The first reference link is broken -- the Pickling Bill fact sheet has moved here: http://www.mda.state.mn.us/food/business/factsheets/picklebill.htm
I'm not sure how this is being used as a reference, though (it's not a clear pointer), so I'm not updating that yet

In addition, the quality of this page could be improved with some better references -- I'm not a pickling expert, but Sandor Katz is, and some reference to his work might help the explanation of natural fermentation (as it is, it's not explained where the agents of fermentation come from; in pickling cabbage, for example, the L. bacilli live on the cabbage, but don't thrive till they're in an anaerobic environment, as I understand it.) Experts? (Also would be nice to have more pointers to how-to sites)

Pickle Bill reference updated and moved to qualify pH 4.6 assertion. [[User:Michael Fourman|Michael Fourman]] 01:30, 13 August 2007 (UTC)

==Move proposal==
See [[Talk:Ume#Requested move]]. [[User:Badagnani|Badagnani]] ([[User talk:Badagnani|talk]]) 04:52, 27 March 2008 (UTC)

== Removing Merge Template for Brining ==

I am removing the merge template with brining. The template has been up since August 2007 with no comment made. However, the corresponding template at [[brining]] was removed back in Aug 2007 after just 5 days with edit summary "Pickling is not brinnig". I agree with that comment. The purpose of pickling is the long term preservation of food. Brining, on the other hand, is a treatment which is not for preservation, but for alteration of flavor, and often done just before eating. (e.g. brining poultry just prior to cooking) Though similar, they are separate topics, not deserving of a merge. (I did add links in the see also sections, which I hope is satisfactory.) -- [[Special:Contributions/128.104.112.147|128.104.112.147]] ([[User talk:128.104.112.147|talk]]) 19:49, 21 July 2008 (UTC)

==Picture problem==

The picture that appears here (and at [[gherkin]]) is not a gherkin, at least in American usage.  It's a pickling cucumber.  Many prepared "gherkins" are actually made from immature cucumbers, but not of the size shown in the picture.--[[User:Chapka|Chapka]] ([[User talk:Chapka|talk]]) 18:53, 30 January 2009 (UTC)

== "The Pickling Process" ==

As it stands, this section actually describes the _canning_ process, which is neither necessary nor sufficient for making pickles (brine pickles won't ferment if you kill all the lactobacilus by boiling the cans...and if they did, the gas would just burst the seals anyway).  Barring objection, I'll take a swing at revision in the near future.
--[[User:Craigkbryant|Craigkbryant]] ([[User talk:Craigkbryant|talk]]) 20:39, 11 December 2009 (UTC)

:I'd like to second this.  As it stands, I think this section could simply be removed.  The actual pickling process is already briefly described in the introduction to the article. --[[User:Pesto|Pesto]] ([[User talk:Pesto|talk]]) 18:39, 30 December 2009 (UTC)

:Thirded. It takes only a cursory google search to learn that the correct method for pickling is really just adding brine or vinegar (or both) to your vegetables and letting it ferment. I'm going to take a stab at revising this section now. [[User:Niksko|Niksko]] ([[User talk:Niksko|talk]]) 12:17, 5 April 2010 (UTC)

==Korean Translation==

Clicking Korean in the list of languages leads to the respective page for "Cucumber". As I do not know how to fix this, I'll just leave a note here. I don't think the page for Pickling exists at the moment in Korean language Wikipedia. (Which would be "절임" I think...) [[User:KingDynamo|KingDynamo]] ([[User talk:KingDynamo|talk]]) 10:57, 14 February 2010 (UTC)
==File:Okra pickles bottle by telethon.jpg Nominated for Deletion==
{|
|-
| [[File:Image-x-generic.svg|100px]] 
| An image used in this article, [[commons:File:Okra pickles bottle by telethon.jpg|File:Okra pickles bottle by telethon.jpg]], has been nominated for deletion at [[Wikimedia Commons]] in the following category: ''Deletion requests October 2011'' 
;What should I do?
''Don't panic''; a discussion will now take place over on Commons about whether to remove the file. This gives you an opportunity to contest the deletion, although please review Commons guidelines before doing so.
* If the image is [[WP:NFCC|non-free]] then you may need to upload it to Wikipedia (Commons does not allow fair use)
* If the image isn't freely licensed and there is no [[WP:FUR|fair use rationale]] then it cannot be uploaded or used.

''This notification is provided by a Bot'' --[[User:CommonsNotificationBot|CommonsNotificationBot]] ([[User talk:CommonsNotificationBot|talk]]) 12:02, 19 October 2011 (UTC)
|}

== Germany and Sauerkraut ==

Shouldn't Sauerkraut, one of the most clichéd pickled dishes, be mentioned here? (Also, pickled gherkins are popular in Germany; there are even regions that depend on their production) [[User:Fzwoberlin|Fzwoberlin]] ([[User talk:Fzwoberlin|talk]]) 11:54, 1 December 2011 (UTC)

== Pickled animals ==

Shouldn't there be some mention of animals pickled for science? [[User:FunkMonk|FunkMonk]] ([[User talk:FunkMonk|talk]]) 03:58, 20 August 2012 (UTC)

== Anaerobic fermentation ==

Does anaerobic fermentation always take place during pickling? Can't a vegetable simply be preserved in vinegar? [[User:Norman21|Norman21]] ([[User talk:Norman21|talk]]) 16:43, 12 July 2014 (UTC)

== Assessment comment==
{{Substituted comment|length=131|lastedit=20071030153429|comment=Get rid of that second paragraph about Becky Whatshername!  I can't edit that part! [[User:Sti3|Sti3]] 15:34, 30 October 2007 (UTC)}}
Substituted at 02:56, 30 April 2016 (UTC)

== Contradiction in definition of pickle ==

The article says at the top that ''pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar''. But then under ''Indian pickle'' it says ''these fruits and vegetables are generally mixed with ingredients like salt, spices, and vegetable oils and are set to mature in a moistureless medium.'', which seems like it doesn't really fit the definition of ''pickle'' at top.

Either the definition of ''pickling'' should be broadened to include salt+oil (not brine), or it should call out that most Indian "pickle" is technically not ''pickled'' per the definition of the article and is technically ''[[Curing (food preservation)|cured]]''.

[[User:Jun-Dai|Jun-Dai]] ([[User talk:Jun-Dai|talk]]) 23:43, 4 May 2017 (UTC)

== External links modified ==

Hello fellow Wikipedians,

I have just modified one external link on [[Pickling]]. Please take a moment to review [[special:diff/819001433|my edit]]. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit [[User:Cyberpower678/FaQs#InternetArchiveBot|this simple FaQ]] for additional information. I made the following changes:
*Added archive https://web.archive.org/web/20150507180257/http://www.food.com/food-holidays/pickle-day-1114 to http://www.food.com/food-holidays/pickle-day-1114

When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.

{{sourcecheck|checked=false|needhelp=}}

Cheers.—[[User:InternetArchiveBot|'''<span style="color:darkgrey;font-family:monospace">InternetArchiveBot</span>''']] <span style="color:green;font-family:Rockwell">([[User talk:InternetArchiveBot|Report bug]])</span> 20:58, 6 January 2018 (UTC)

== Pickling Spice ==

A search for Pickling Spice redirects to this page, but there's no mention of the spice blend in the article.  What is the use of having a redirect to a page that has no information about the original search term?  (BTW, this isn't the first time I've found this, just the first time I've taken the time to mention it.)  Either a section should be added to the page discussing the blend and why it's used or the redirect should be removed.  I'm not changing anything right now because I've no particular opinion as to which is better, but I did want to call it to the attention of those who know enough about the subject to do whatever's appropriate.  Thanks in advance for whatever you end up doing!  [[User:JDZeff|JDZeff]] ([[User talk:JDZeff|talk]]) 21:06, 17 October 2018 (UTC)

A quick web search finds several formulas for pickling spices.  If somebody wanted to add this section, it would be easy to create a list of typical ingredients, without adding a specific recipe.  [[User:JDZeff|JDZeff]] ([[User talk:JDZeff|talk]]) 22:39, 17 October 2018 (UTC)

== What dairy can be pickled? ==

The lead paragraph says: "Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs." What is meant by "dairy" in this context? [[User:Roly Williams|Roly]] ([[User talk:Roly Williams|talk]]) 19:39, 13 November 2022 (UTC)

==Wiki Education assignment: Food Fights==
{{dashboard.wikiedu.org assignment | course = Wikipedia:Wiki_Ed/Skidmore_College/Food_Fights_(Spring_2025) | assignments = [[User:Jennasegal|Jennasegal]] | reviewers = [[User:Aprudolph|Aprudolph]], [[User:Danimsosa|Danimsosa]] | start_date = 2025-01-23 | end_date = 2025-04-30 }}

<span class="wikied-assignment" style="font-size:85%;">— Assignment last updated by [[User:Natmayne|Natmayne]] ([[User talk:Natmayne|talk]]) 13:10, 17 March 2025 (UTC)</span>