What You Need to Know
The pickling process involves lactic acid fermentation at temperatures around 15°C to 20°C, achieved through a mixture of vinegar and salt, and can take anywhere from a few days to several weeks.
Steps
- 1.
French Cornichons (France): Essential accompaniment to charcuterie boards
- 2.
Torshi Khiar (Persian cuisine): Traditional fermented pickle with garlic and herbs
- 3.
Russian Malosolnye (Russia): Lightly salted cucumbers preserved briefly
The Science
Primary Reaction
Lactic acid fermentation