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Brining, curing, pickling

Brining and curing is a process whereby a product is treated with common salt (NaCl) to which one or more curing salts may have be added. The preservation of food, esp. vegetables, by lowering the pH is called pickling. The objectives of brining, curing and pickling are the long¬life preservation of the quality, control of the growth of spore forming microbes, a decrease in the energy needed for heat treatment, and to add to the taste of the product.