Always have fresh refrigerator pickles on hand.
Place a finger anywhere on the globe, and I guarantee you that the local cuisine features some kind of pickled something. I will also guarantee you that the pickle you eat in Nairobi will taste similar to the pickle in Berlin, which is also akin to the pickle in Hokkaido. But why?Let's establish some common vocabulary. This is harder than you may think because of how the word 'pickle' is used. First, it's a verb.
* Some people will say that microbes won't really be able to survive until the pH hits 4.6. I say that's a little too close for comfort, so it's better to err on the side of caution and bring that measurement down to 4.5 so we can feel secure that our food is solidly in the safety zone. Either way, we should all get to know our culinary acids. Acetic acid is the key component of vinegar; its pH measurement is approximately 2.4 at the 5% concentration found in most vinegars. Citric acid is found in all citrus fruits, but the ones used most often for preservation—lemon and lime juice—have a pH measurement of about 2. Tartaric, malic, and oxalic acids are found in tea, apples, stone fruits, and grapes. Those foods have an approximate pH range of 3 to 5.
Vinegar can be made from any alcoholic beverage. Wine vinegar is made from wine , while cider vinegar comes from hard cider . White distilled vinegar comes from a grain or potato mash and balsamic vinegar is made from aged, fermented grape must . Most vinegars have a 5% acidity, but some specialty and flavored vinegars are mixed with a higher proportion of water for an acidity of 4%.
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