Brining is preserving or seasoning with salt. Curing is a type of preserving with salt or preserving with acid. Pickling preserves food by immersing it in brine or a strong acid. Pickled foods include bread and butter pickles, olives, preserved lemons, kimchi, and sauerkraut, to name a few.
Pickling uses a highly concentrated solution of salt and water. The food is soaked in this solution to give it moisture and flavor. In this process, the salt helps break down the protein in the food so that it can absorb more moisture and remain tender after cooking.
With both methods, the pickled foods remain flavorful and produce good bacteria that prevent the growth of harmful microbes. This article explains the differences and advantages of pickling and canning.
What is Pickling?
Pickling is the process of preserving the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The product is called a pickle.
The History of Pickling
Pickles have been around for thousands of years, dating back to 2030 BC when cucumbers from their native India were pickled in the Tigris Valley.
Types of pickling techniques
Fermentation
Fermented pickles undergo a curing process for several weeks, in which fermentative bacteria produce acids for the preservation process. Fermentation produces lactic acid to help preserve the food.
Vinegar-based pickling
Vinegar pickling involves the use of water, salt, and vinegar. These are combined and heated and then fruit or vegetables are immersed in that liquid and then cooled.
Refrigerator pickling
This process uses pickling cucumbers, vinegar, salt, and sugar. The mixture has to sit in the refrigerator for about 24 hours, before serving. The pickles will keep in the fridge for up to one month.
Examples of pickled foods
Vegetables
- Pickled cucumber
- Pickled carrot
- Carrots
- Cauliflower
Fruits
- Peaches
- Apples
- Pears
- Plums
- Grapes
- Current
- Tomato and olives
Meats
- Pork
- Venison
- Beef
Benefits of Pickling
- Preservation of food
- Enhanced flavor and texture
- Improved gut health
- High concentration of vitamins
- Weight loss
What is Brining?
Definition of brining
Brining is a way to preserve food, especially vegetables in salty water. Brine is water saturated with common salt. Soak meat in a saltwater solution similar to marination before cooking.
The history of brining
Brining started with Neolithic people, boiling brine from seawater as long ago as 6050 BC. People across the globe used salt, water, and spices to conserve meat. This food preservation method has existed for thousands of years. During long voyages and war campaigns, fish and other meats were covered in salt to preserve and cure meats.
Types of brining techniques
Wet brining
Wet brining treats food with brine or coarse salt to preserve and season the food while enhancing tenderness and flavor with additives such as fresh herbs, spices, sugar, caramel, or vinegar. Wet brine is very salty water. Use 1 cup of kosher salt per gallon of distilled water.
Dry brining
Cover the protein with salt and let it rest for a few hours. You get the same result as wet brine. After the salt draws moisture from the protein, the salty water will be reabsorbed into the cut, giving you a brined product. Rinse off the excess salt before cooking.
Examples of brined foods
Poultry
- Chicken
- Turkey
Pork
- Pork chop
- Pork shoulder
Seafood
- Fish
- Salmon
- Shrimps
Benefits of Brining
- Moisture retention during cooking
- Enhances flavor and tenderness
- Preservation of food
- Improves health
- Protects the body’s microbiome
- Reduce bad breath and soothe gum bleeding
Differences between Pickling and Brining
Definition of the terms
Brining involves the preservation of food or flavoring with salt, whereas pickling is the preservation of food with salt or acid.
Comparison of the ingredients and techniques
Brining involves preserving with salt, whilst pickling uses acid. The pickling process is through anaerobic fermentation, marinating and storing it in an acid solution, usually vinegar. Brining is achieved by covering the meat in dry, coarse salt and left to rest for several hours.
Differences in the effects on food
Brining adds flavor, and seasoning from the inside out changes the meat’s physical nature and tenderizes the meat. Pickling influences the food’s texture, taste, and flavor. It enhances the taste of infused components.
Differences in the shelf-life of the food
Pickles can last upwards of 75 days unopened in the fridge, whilst brine lasts within 5-7 days.
How to choose between pickling and brining
- Check if your desired product requires pickling or brining.
- What determines your choice is the life shelf.
- Consider vinegar and salt as your main ingredient.
When to Pickle or Brine
Factors to consider when choosing between pickling and brining
- Temperature
- Salt concentration
- pH
- Oxygen availability
- Nutrient availability
Examples of recipes that call for pickling or brining
- Honey Lime Corn Recipe
- Juniper-Pickled Mushrooms Recipe
- Spiced-Orange Pickled Beets Recipe
How to determine the appropriate brining or pickling time
- Pickle fruits or vegetables within 24 hours after picking them for the best quality.
- The length of time the brine takes to enter the meat depends on the meat’s thickness. Let it soak for 2–3 hours per inch of thickness.
Pickling and Brining Safety
Food safety guidelines when pickling and brining
- Use fresh vegetables.
- Never alter vinegar, food, or water proportions in a recipe, or use vinegar with unknown acidity.
- Use only research-tested recipes.
- You must have a minimum, even acid level throughout the prepared product.
Common mistakes to avoid when pickling and brining
- Picking the wrong cucumbers.
- Wrong choice of salt.
- Wrong choice of vinegar.
- Not sterilizing your pickling jars.
- Not sealing the jar.
- Not cooling down your jars.
- Not giving your pickles enough time to mature.
How to store pickled and brined foods
- Keep refrigerated.
- Keep in a cool, dry place.
Pickling and Brining FAQs
What is the difference between pickling and fermenting?
Pickling involves submerging food in acidic brine, often with vinegar, for a sour taste. Fermenting achieves a natural sour flavor by bacteria converting sugars to acids during the process.
Can you pickle or brine any food?
Yes, you can pickle or brine a wide variety of foods.
Can you reuse brine for pickling liquid?
Yes, you can reuse pickling brine, but it’s advisable to do so only once.
How long can pickled or brined food be stored?
Pickled or brined foods can be stored for up to three months, but this duration may vary based on factors like food type, method, and storage. Follow proper procedures to extend shelf life.
Do you need to sterilize jars when pickling or brining?
Yes, it’s essential to sterilize jars when pickling or brining to prevent bacterial growth and spoilage.
What is the difference between wet and dry brining?
The difference between wet and dry brining is how they apply salt for flavor and moisture.
Dry Brining:
In dry brining, salt goes directly on food. It draws out moisture, creating a surface brine. This gets reabsorbed, carrying salt deeper and can firm up the food.
Wet Brining:
Wet brining dissolves salt (plus sugar and seasonings) in water, creating a brine. Food fully soaks in this liquid, imparting flavor and moisture. It works well for larger cuts or whole birds, ensuring even seasoning and moist cooking.
Can you pickle or brine without salt?
While pickling or brining without salt is possible, it’s worth noting that salt serves crucial roles in these methods. It adds flavor, preserves, and maintains food texture. If you omit salt, vinegar can be a substitute, but consider:
Pickling without Salt:
- Vinegar-Based Pickling: Vinegar supplies acidity and flavor. Create a brine with vinegar, water, sugar, and spices. This suits items like cucumbers for bread and butter pickles or onions.
- Fermentation: Try salt-free fermentation, like vinegar-less kimchi. Vegetables ferment with ingredients like garlic, ginger, and chili peppers. No salt may affect texture and preservation.
Brining without Salt:
Eliminating salt from meat brining is challenging. Salt tenderizes and flavors meat. If you skip salt:
- Marinades: Opt for marinating meats in flavorful liquids, often with vinegar, citrus juice, or wine. These break down proteins and infuse taste, though they lack the same preservation benefits as salt brining.
- Salt Alternatives: Reduce salt for health by exploring low-sodium options or salt substitutes in your brine. They offer some desired effects with less sodium.
Can you pickle or brine without vinegar?
Yes, you can preserve food using pickling or brining methods without using vinegar. Instead of vinegar, you can rely on salt and sugar, along with other flavoring agents and spices, to create a flavorful brine.
Pickling without Vinegar:
One popular alternative to vinegar-based pickling is lacto-fermentation. In this method, vegetables like cucumbers, carrots, and cabbage are submerged in a saltwater brine. The salt encourages the growth of beneficial bacteria, primarily lactic acid bacteria, which naturally ferment the vegetables. This not only preserves them but also imparts a unique tangy flavor. The sugar content in the vegetables can also be harnessed by the bacteria during fermentation. Common lacto-fermented products include sauerkraut and kimchi.
Brining without Vinegar:
When it comes to brining meats, vinegar is not a necessity either. A basic brine typically consists of water, salt, and sugar. You can experiment with various herbs, spices, and aromatics to enhance the flavor. For instance, a common poultry brine includes water, salt, sugar, and herbs like rosemary and thyme. This mixture helps to tenderize and flavor the meat without the use of vinegar.
Conclusion
In summary, both methods are the same in that they aim to make food last longer, but the process and ingredients are different in both methods. However, pickling uses vinegar, while brine requires salt. The importance of food safety in pickling and brining is to prevent bacteria and spoilage.
References
(Nih.gov)
(Phys.org)