On food and cooking the science and lore of the kitchen ( PDFDrive ) 570
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is much faster than fermentation and allows
greater control over texture and salt content,
but it produces a simpler flavor. Today, the
usualmethodistoaddenoughhotvinegarto
produce a final acetic acid concentration of
around2.5%(halfthatofstandardvinegar)in
such materials as beans, carrots, okra,
pumpkin,mushrooms,watermelonrind,pears,
and peaches. Nonfermented pickles are
usually heat-treated (185ºF/85ºC for 30
minutes) to prevent spoilage. The simple
flavor of directly acidified pickles is often
augmented by the addition of spices and/or
sugar.
Pickle Texture Most pickled fruits and
vegetables are eaten raw as a condiment, and
are preferred crisp. The use of unrefined sea
salt improves crispness thanks to its calcium
andmagnesiumimpurities,whichhelpcrosslink and reinforce cell-wall pectins.
Especially crisp cucumber and watermelon-
rind pickles are made by adding alum
(aluminumhydroxide),whosealuminumions
cross-link cell-wall pectins, or by presoaking
the raw materials in a solution of “pickling
lime,” or calcium hydroxide, whose calcium
ions do the same. (Lime is strongly alkaline
and its excess must be washed from the
ingredients before pickling to avoid
neutralizing the pickles’ acidity.) When
subsequently cooked, pickles may not soften
because their acidity stabilizes cell walls (p.
282). Tender pickles are produced by
precookingthevegetableuntilsoft.
SomeFermentedVegetablesandFruits
