Methods in Preservation: Part II

Last time we looked at fermentation (brining) as a way of preserving pickles. However, there are two other methods that do not involve or rely on bacteria. These methods use vinegar and salt to preserve the pickle. However, acids such as lemon or lime juice can also be used in place of vinegar. Although using vinegar and salt as preservation methods it does not mean they are mutually exclusive since vinegared pickles often include salt either for drawing out the excess liquid from the vegetable or, like in cooking, as a flavor enhancer.

Vinegar as a preservative works in much the same way as the lactic acid produced by bacteria during fermentation. The acetic acid in the vinegar acts to kill harmful microorganisms and then keep others out. The percentage of the vinegar in the final solution is also important because a certain percentage is needed in order to achieve proper preservation.

For most pickles, either fermented or vinegared, heat needs to be applied to make the final product shelf stable (often to achieve a vacuum in the jar). This can either be done in a pressure canner, boiling water bath, or low temperature pasteurization.