J. Peter Clark

Pickling—the preservation of foods by acidification, either added or created by fermentation—is an old process, but relatively recent research has raised some new issues and challenges. Probably the most common pickles are made from cucumbers, typically acidified or fermented in bulk to create the familiar cured whole pickles that are then further processed into slices, relishes, and various packaged forms. Different flavors added to the packaging brines give sweet or garlic versions.

Cucumbers typically are acidified or fermented in bulk to create cured whole pickles that then may be further processed.

Acid in th…

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