Pickles are divided into two main categories: fresh-pack and fermented. Fresh-pack pickles are made using an acidified brine, while fermented pickles use a salt-water brine and make use of bacteria and yeast present in the environment to turn them sour during fermentation. Once pickled, all are ready to eat immediately, but the pickling process is more extensive for fermented pickles, which are made in the traditional way.Know More
Genuine dill pickles, kosher dills and Polish-style dills are the most common examples of fermented pickles. These pickles are submerged in a brine for many days until they develop enough lactic acid through fermentation to turn them sour. Fermented pickles can come in many other varieties as well, but typically are labeled as fermented or naturally fermented and do not contain vinegar.
Some common types of fresh-pack pickles include quick dill pickles and overnight dill pickles, as well as many other types of sweet pickles, such as bread and butter pickles, candied pickles, sweet hot pickles, gherkins and no-salt sweet pickles. These types of pickles all use an acidified brine such as vinegar or lemon juice to quickly flavor the pickles, and all retain a nice crunch.
In the United States, the term pickle typically refers to pickled cucumbers, but in other countries, many other vegetables and fruits are pickled in a similar manner and considered to be pickles. These include eggplant, chiles, mangoes, carrots, cabbage, radishes, turnips and more.Learn more about Food Facts
Formaldehyde, which is a colorless gas, can smell like pickles. However, the odor can be very strong and suffocating if a person is exposed to this chemical. Some possible symptoms of formaldehyde exposure are ocular and nasal irritation, headaches, respiratory problems and nausea, according to the Minnesota Department of Health.Full Answer >
Alum is used in food preparation to maintain the firmness of pickles, raise the acidic level of some baking sodas and as a crispness preservative in some pickled vegetable and fruit recipes. It is also used to remove snail slime before cooking in Nigeria. During the 1800s, alum was used in England as a bread whitener until it was prohibited by the 1875 Sale of Food and Drugs Act.Full Answer >
Eating a lot of pickles may cause nausea, weight gain or dehydration as a result of the high amount of sodium they contain. High sodium intake can also lead to high blood pressure, heart attack and stroke.Full Answer >
Because pickles tend to be high in sodium, it is possible to consume an unhealthy amount of this snack. A medium kosher dill pickle can have more than 1,000 milligrams of sodium: almost half the recommended daily amount, which, according to MedlinePlus, is 2,300 milligrams. Eating three or four pickles can put a snacker over the maximum in just a few minutes.Full Answer >