Pickling is preserving the lifespan of a food in vinegar.
How does the process of picking work?
Pickling
Pickling is the process of preserving or extending the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. The pickling procedure typically affects the food's texture, taste and flavor. The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with "pickled". Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs.
A distinguishing
Pickled herring
Pickled herring is a traditional way of preserving herring as food by pickling or curing.
Most cured herring uses a two-step curing process. Initially herring is cured with salt to extract water. The second stage involves removing the salt and adding the herring to a brine – typically a vinegar, salt, sugar solution – to which ingredients such as peppercorn, bay leaves and raw onions are added. Additional flavourings may also be used, including sherry, mustard and dill, while other non-traditional ingredients