Lactic Acid Fermentations:PICKLED VEGETABLES

Pickling of cucumbers and other vegetables is widely practiced today.Although a variety of techniques are used, placing cucumbers in a 5 percent salt brine is a satisfactory method. The cucumbers absorb salt until there is an equilibrium between the salt in the cucumbers and the brine. Acidity reaches 0.6 to 1.0 (as lactic acid) with a pH of 3.4 to 3.6 in about 2 weeks, depending on the temperature.

In Malaysia the most common vegetables pickled are cucumbers, ginger,onion, leek, chili, bamboo shoots, and leafy tropical vegetables like mustard leaves. Young unripe fruits commonly pickled include mangoes, papaya, pineapple, and lime. In Egypt carrots, cucumbers, turnips, cauliflower, green and black olives, onions, and hot and sweet peppers are among the vegetables pickled. They are used as appetizers and served with practically every meal.