Spicy pickled apples

This article is about the food preparation method. For the food created using this method commonly called “pickles” in the United Spicy pickled apples and Canada, see pickled cucumber. Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. Pickling solutions that are typically highly acidic, with a pH of 4.

6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. When both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid.

CATEGORIES Desserts