The preservation method of submerging food in an acidic solution, typically vinegar or brine, to prevent spoilage and create tangy flavors. Can involve fermentation or simple acid preservation.
From Middle Dutch 'pekel' meaning 'brine, salt water,' possibly related to 'pick' meaning to pierce or penetrate. The process involves the acid 'penetrating' the food to preserve and flavor it throughout.
There are two types of pickling - quick pickles use vinegar for immediate preservation, while traditional pickles rely on lactic acid fermentation where bacteria convert sugars into preservative acids. The low pH environment (below 4.6) prevents botulism and other dangerous bacteria from growing!
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