31:
213:
1098:
time to mention it.) Either a section should be added to the page discussing the blend and why it's used or the redirect should be removed. I'm not changing anything right now because I've no particular opinion as to which is better, but I did want to call it to the attention of those who know enough about the subject to do whatever's appropriate. Thanks in advance for whatever you end up doing!
22:
769:
95:
85:
64:
603:
In addition, the quality of this page could be improved with some better references -- I'm not a pickling expert, but Sandor Katz is, and some reference to his work might help the explanation of natural fermentation (as it is, it's not explained where the agents of fermentation come from; in pickling
492:
It varies from household to household. Pickles can be served as an appetizer to any dish in Middle
Eastern cuisine. It's not necessarily eaten with every dish at home but most often in restaurants you'd be served a plate of pickles as an appetizer while waiting for the main course. In some household
648:
was removed back in Aug 2007 after just 5 days with edit summary "Pickling is not brinnig". I agree with that comment. The purpose of pickling is the long term preservation of food. Brining, on the other hand, is a treatment which is not for preservation, but for alteration of flavor, and often done
691:
As it stands, this section actually describes the _canning_ process, which is neither necessary nor sufficient for making pickles (brine pickles won't ferment if you kill all the lactobacilus by boiling the cans...and if they did, the gas would just burst the seals anyway). Barring objection, I'll
463:
Merging the entries for "brining" and "pickling" could cause confusion, as brining is often used to describe the process of curing meat using a salting process. Brining and pickling are similar in that both processes are used to preserve food by inhibiting the growth of bacteria by adjusting the ph
1097:
A search for
Pickling Spice redirects to this page, but there's no mention of the spice blend in the article. What is the use of having a redirect to a page that has no information about the original search term? (BTW, this isn't the first time I've found this, just the first time I've taken the
744:
Clicking Korean in the list of languages leads to the respective page for "Cucumber". As I do not know how to fix this, I'll just leave a note here. I don't think the page for
Pickling exists at the moment in Korean language Knowledge (XXG). (Which would be "절임" I think...)
551:
Hindu-nationalists are misrepresenting the information in the original sources. The sources say that cucumbers are native to India not the pickling first originated in India. So maybe the image attached to the history section needs a revision as well?
723:
Thirded. It takes only a cursory google search to learn that the correct method for pickling is really just adding brine or vinegar (or both) to your vegetables and letting it ferment. I'm going to take a stab at revising this section now.
442:
alone almost always refers to a pickled cucumber, except when it is used figuratively. It may also refer to other types of pickles such as "pickled onion", "pickled cauliflower", etc. In the UK, pickle, as in a
649:
just before eating. (e.g. brining poultry just prior to cooking) Though similar, they are separate topics, not deserving of a merge. (I did add links in the see also sections, which I hope is satisfactory.) --
604:
cabbage, for example, the L. bacilli live on the cabbage, but don't thrive till they're in an anaerobic environment, as I understand it.) Experts? (Also would be nice to have more pointers to how-to sites)
423:
I've taken out the section below. Although it is correct it's not referenced. I hope to include the information in the article again at some point when I discover the correct references for the material.
528:
I fully concur. There is some good information about the history of soaking foods in Salt in Mark
Kurlansky's book of the same name, and I am sure that there must be additional information elsewhere.
795:; a discussion will now take place over on Commons about whether to remove the file. This gives you an opportunity to contest the deletion, although please review Commons guidelines before doing so.
1112:
A quick web search finds several formulas for pickling spices. If somebody wanted to add this section, it would be easy to create a list of typical ingredients, without adding a specific recipe.
362:
project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects,
1174:
672:) is not a gherkin, at least in American usage. It's a pickling cucumber. Many prepared "gherkins" are actually made from immature cucumbers, but not of the size shown in the picture.--
376:
840:
Shouldn't
Sauerkraut, one of the most clichéd pickled dishes, be mentioned here? (Also, pickled gherkins are popular in Germany; there are even regions that depend on their production)
341:
200:
707:
I'd like to second this. As it stands, I think this section could simply be removed. The actual pickling process is already briefly described in the introduction to the article. --
1164:
1179:
155:
1039:
1035:
1021:
35:
489:
Could someone explain the sentence that says in some middle eastern countries they eat pickles with almost every meal. That sounds very innacurate. -Balzack
Tebaggard
1189:
145:
363:
370:
1194:
1184:
1159:
121:
1169:
644:
I am removing the merge template with brining. The template has been up since August 2007 with no comment made. However, the corresponding template at
943:
these fruits and vegetables are generally mixed with ingredients like salt, spices, and vegetable oils and are set to mature in a moistureless medium.
1131:
The lead paragraph says: "Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs." What is meant by "dairy" in this context?
775:
464:
of the storage environment. Pickling uses an acid (eg vinegar), brining uses an alkali (eg salt), so the two processes are chemically different.
223:
108:
69:
650:
935:
pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar
1154:
569:
500:
1017:
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
822:
907:, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.
1007:
44:
120:
related articles on
Knowledge (XXG). If you would like to participate, please visit the project page, where you can join
1082:
956:
should be broadened to include salt+oil (not brine), or it should call out that most Indian "pickle" is technically not
352:
818:
600:
I'm not sure how this is being used as a reference, though (it's not a clear pointer), so I'm not updating that yet
962:
444:
519:
The page needs a "history" section. Surely there is a lot of ancient history in pickling? How/where did it start?
878:
Does anaerobic fermentation always take place during pickling? Can't a vegetable simply be preserved in vinegar?
654:
469:
1038:
to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
394:
542:
429:
50:
21:
573:
504:
1136:
1073:
999:
565:
496:
995:
845:
750:
697:
1057:
If you have discovered URLs which were erroneously considered dead by the bot, you can report them with
1045:
998:. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit
841:
746:
712:
608:
597:
630:
538:
448:
425:
348:
1132:
883:
864:
1042:
before doing mass systematic removals. This message is updated dynamically through the template
708:
1058:
914:
479:- This article is about pickling / fermenting, not about a single specific type of bacteria. --
973:
779:
693:
246:
212:
800:
1117:
1103:
1008:
https://web.archive.org/web/20150507180257/http://www.food.com/food-holidays/pickle-day-1114
729:
677:
1065:
904:
807:
520:
555:
1024:, "External links modified" talk page sections are no longer generated or monitored by
925:
Last edited at 15:34, 30 October 2007 (UTC). Substituted at 02:56, 30 April 2016 (UTC)
626:
529:
305:
1064:
If you found an error with any archives or the URLs themselves, you can fix them with
1031:
1148:
879:
860:
480:
1011:
913:
Get rid of that second paragraph about Becky
Whatshername! I can't edit that part!
969:
803:
then you may need to upload it to
Knowledge (XXG) (Commons does not allow fair use)
596:
The first reference link is broken -- the
Pickling Bill fact sheet has moved here:
271:
1113:
1099:
725:
673:
331:
100:
1030:. No special action is required regarding these talk page notices, other than
768:
90:
275:
493:
pickles is always eaten either as an entrée or as a condiment/side dish.
438:
In the U.S. and Canada, and sometimes Australia and New Zealand, the word
991:
622:
560:
669:
645:
452:
587:
https://en.wikipedia.org/Pickling#/media/File:Indian_cultural_zone.svg
94:
607:
Pickle Bill reference updated and moved to qualify pH 4.6 assertion.
283:
598:
http://www.mda.state.mn.us/food/business/factsheets/picklebill.htm
347:
Delete unrelated trivia sections found in articles. Please review
327:
309:
279:
263:
259:
255:
117:
859:
Shouldn't there be some mention of animals pickled for science?
335:
301:
267:
251:
113:
84:
63:
1140:
1121:
1107:
1087:
977:
917:
887:
868:
849:
826:
760:
File:Okra pickles bottle by telethon.jpg Nominated for Deletion
754:
733:
716:
701:
681:
658:
634:
611:
577:
546:
532:
523:
508:
483:
433:
537:
This is such a good point. Busy updating the history section.
15:
945:, which seems like it doesn't really fit the definition of
1002:
for additional information. I made the following changes:
586:
1175:
Knowledge (XXG) level-4 vital articles in Everyday life
899:
190:
185:
180:
175:
960:
per the definition of the article and is technically
556:
https://www.history.com/news/pickles-history-timeline
112:, a collaborative effort to improve the coverage of
1034:using the archive tool instructions below. Editors
806:If the image isn't freely licensed and there is no
1012:http://www.food.com/food-holidays/pickle-day-1114
371:Category:Knowledge (XXG) requested images of food
1165:Knowledge (XXG) vital articles in Everyday life
903:, and are posted here for posterity. Following
692:take a swing at revision in the near future. --
1020:This message was posted before February 2018.
897:The comment(s) below were originally left at
8:
1180:Start-Class vital articles in Everyday life
19:
990:I have just modified one external link on
563:
494:
163:
130:Knowledge (XXG):WikiProject Food and drink
58:
776:File:Okra pickles bottle by telethon.jpg
60:
1190:Top-importance Food and drink articles
1160:Knowledge (XXG) level-4 vital articles
815:This notification is provided by a Bot
668:The picture that appears here (and at
561:http://www.nyfoodmuseum.org/_ptime.htm
929:Contradiction in definition of pickle
778:, has been nominated for deletion at
7:
106:This article is within the scope of
1195:WikiProject Food and drink articles
1185:Start-Class Food and drink articles
810:then it cannot be uploaded or used.
640:Removing Merge Template for Brining
369:Provide photographs and images for
220:Here are some tasks you can do for
133:Template:WikiProject Food and drink
49:It is of interest to the following
1170:Start-Class level-4 vital articles
583:History section, attached image:
14:
994:. Please take a moment to review
933:The article says at the top that
905:several discussions in past years
767:
418:Removal of Unreferenced Material
375:Consider joining this project's
211:
93:
83:
62:
29:
20:
774:An image used in this article,
397:from the project's tasks pages.
340:Participate in project-related
150:This article has been rated as
784:Deletion requests October 2011
360:{{WikiProject Food and drink}}
1:
1141:19:39, 13 November 2022 (UTC)
755:10:57, 14 February 2010 (UTC)
717:18:39, 30 December 2009 (UTC)
702:20:39, 11 December 2009 (UTC)
124:and see a list of open tasks.
1122:22:39, 17 October 2018 (UTC)
1108:21:06, 17 October 2018 (UTC)
918:15:34, 30 October 2007 (UTC)
850:11:54, 1 December 2011 (UTC)
827:12:02, 19 October 2011 (UTC)
682:18:53, 30 January 2009 (UTC)
578:13:41, 30 October 2020 (UTC)
509:05:33, 2 November 2020 (UTC)
484:08:08, 30 October 2006 (UTC)
1088:20:58, 6 January 2018 (UTC)
869:03:58, 20 August 2012 (UTC)
782:in the following category:
612:01:30, 13 August 2007 (UTC)
533:17:27, 11 August 2007 (UTC)
1211:
1155:Start-Class vital articles
1127:What dairy can be pickled?
1051:(last update: 5 June 2024)
987:Hello fellow Wikipedians,
635:04:52, 27 March 2008 (UTC)
459:Brining/Pickling Confusion
445:cheese and pickle sandwich
224:WikiProject Food and drink
198:To edit this page, select
156:project's importance scale
109:WikiProject Food and drink
952:Either the definition of
912:
888:16:43, 12 July 2014 (UTC)
734:12:17, 5 April 2010 (UTC)
659:19:49, 21 July 2008 (UTC)
547:10:25, 28 July 2022 (UTC)
524:14:28, 5 April 2007 (UTC)
470:Leuconostoc mesenteroides
434:10:28, 28 July 2022 (UTC)
167:Food and Drink task list:
162:
149:
78:
57:
355:to learn how to do this.
983:External links modified
978:23:43, 4 May 2017 (UTC)
623:Talk:Ume#Requested move
451:, a British version of
136:Food and drink articles
900:Talk:Pickling/Comments
874:Anaerobic fermentation
836:Germany and Sauerkraut
819:CommonsNotificationBot
687:"The Pickling Process"
393:Note: These lists are
318:articles currently at
292:articles currently at
240:Status or below up to
447:", may also refer to
377:Assessment task force
43:on Knowledge (XXG)'s
36:level-4 vital article
1032:regular verification
342:deletion discussions
1022:After February 2018
236:articles currently
1076:InternetArchiveBot
1027:InternetArchiveBot
893:Assessment comment
808:fair use rationale
740:Korean Translation
449:Ploughman's pickle
353:WP:Handling trivia
247:Agaricus bisporus
45:content assessment
1052:
937:. But then under
923:
922:
833:
832:
788:What should I do?
780:Wikimedia Commons
580:
568:comment added by
511:
499:comment added by
415:
414:
411:
410:
407:
406:
403:
402:
390:
389:
250:(i.e. mushroom),
232:Help bring these
1202:
1086:
1077:
1050:
1049:
1028:
910:
909:
902:
799:If the image is
771:
764:
763:
398:
215:
207:
206:
164:
138:
137:
134:
131:
128:
103:
98:
97:
87:
80:
79:
74:
66:
59:
42:
33:
32:
25:
24:
16:
1210:
1209:
1205:
1204:
1203:
1201:
1200:
1199:
1145:
1144:
1129:
1095:
1080:
1075:
1043:
1036:have permission
1026:
1000:this simple FaQ
985:
931:
898:
895:
876:
857:
855:Pickled animals
838:
762:
742:
689:
666:
664:Picture problem
651:128.104.112.147
642:
619:
609:Michael Fourman
594:
517:
473:
461:
420:
399:
392:
386:
383:in this section
316:High Importance
216:
195:
135:
132:
129:
126:
125:
99:
92:
72:
40:
30:
12:
11:
5:
1208:
1206:
1198:
1197:
1192:
1187:
1182:
1177:
1172:
1167:
1162:
1157:
1147:
1146:
1128:
1125:
1094:
1093:Pickling Spice
1091:
1070:
1069:
1062:
1015:
1014:
1006:Added archive
984:
981:
930:
927:
921:
920:
894:
891:
875:
872:
856:
853:
837:
834:
831:
830:
812:
811:
804:
790:
789:
772:
761:
758:
741:
738:
737:
736:
720:
719:
688:
685:
665:
662:
641:
638:
618:
615:
593:
590:
539:TheRegencyCook
516:
513:
487:
486:
472:
466:
460:
457:
426:TheRegencyCook
419:
416:
413:
412:
409:
408:
405:
404:
401:
400:
391:
388:
387:
385:
384:
373:
367:
356:
345:
338:
312:
306:French cuisine
290:Top Importance
286:
234:Top Importance
229:
218:
217:
210:
205:
204:
194:
193:
188:
183:
178:
172:
169:
168:
160:
159:
152:Top-importance
148:
142:
141:
139:
127:Food and drink
122:the discussion
105:
104:
88:
76:
75:
73:Top‑importance
70:Food and drink
67:
55:
54:
48:
26:
13:
10:
9:
6:
4:
3:
2:
1207:
1196:
1193:
1191:
1188:
1186:
1183:
1181:
1178:
1176:
1173:
1171:
1168:
1166:
1163:
1161:
1158:
1156:
1153:
1152:
1150:
1143:
1142:
1138:
1134:
1126:
1124:
1123:
1119:
1115:
1110:
1109:
1105:
1101:
1092:
1090:
1089:
1084:
1079:
1078:
1067:
1063:
1060:
1056:
1055:
1054:
1047:
1041:
1037:
1033:
1029:
1023:
1018:
1013:
1009:
1005:
1004:
1003:
1001:
997:
993:
988:
982:
980:
979:
975:
971:
967:
965:
964:
959:
955:
950:
948:
944:
940:
939:Indian pickle
936:
928:
926:
919:
916:
911:
908:
906:
901:
892:
890:
889:
885:
881:
873:
871:
870:
866:
862:
854:
852:
851:
847:
843:
835:
829:
828:
824:
820:
816:
809:
805:
802:
798:
797:
796:
794:
787:
786:
785:
781:
777:
773:
770:
766:
765:
759:
757:
756:
752:
748:
739:
735:
731:
727:
722:
721:
718:
714:
710:
706:
705:
704:
703:
699:
695:
686:
684:
683:
679:
675:
671:
663:
661:
660:
656:
652:
647:
639:
637:
636:
632:
628:
624:
617:Move proposal
616:
614:
613:
610:
605:
601:
599:
591:
589:
588:
584:
581:
579:
575:
571:
570:5.150.201.181
567:
562:
558:
557:
553:
549:
548:
544:
540:
535:
534:
531:
526:
525:
522:
514:
512:
510:
506:
502:
501:5.150.201.181
498:
490:
485:
482:
478:
475:
474:
471:
467:
465:
458:
456:
454:
450:
446:
441:
436:
435:
431:
427:
424:
417:
396:
382:
381:project ideas
378:
374:
372:
368:
365:
361:
357:
354:
350:
346:
343:
339:
337:
333:
329:
325:
322:status up to
321:
317:
313:
311:
307:
303:
299:
296:status up to
295:
291:
287:
285:
281:
277:
273:
269:
265:
261:
257:
253:
249:
248:
243:
239:
235:
231:
230:
227:
226:
225:
219:
214:
209:
208:
203:
202:
197:
196:
192:
189:
187:
184:
182:
179:
177:
174:
173:
171:
170:
166:
165:
161:
157:
153:
147:
144:
143:
140:
123:
119:
115:
111:
110:
102:
96:
91:
89:
86:
82:
81:
77:
71:
68:
65:
61:
56:
52:
46:
38:
37:
27:
23:
18:
17:
1130:
1111:
1096:
1074:
1071:
1046:source check
1025:
1019:
1016:
989:
986:
968:
961:
957:
953:
951:
946:
942:
938:
934:
932:
924:
896:
877:
858:
839:
814:
813:
792:
791:
783:
743:
694:Craigkbryant
690:
667:
643:
620:
606:
602:
595:
585:
582:
564:— Preceding
559:
554:
550:
536:
527:
518:
495:— Preceding
491:
488:
476:
462:
439:
437:
422:
421:
380:
359:
323:
319:
315:
314:Bring these
297:
293:
289:
288:Bring these
272:Ham and eggs
245:
241:
237:
233:
222:
221:
199:
151:
107:
51:WikiProjects
34:
793:Don't panic
468:Merge with
395:transcluded
379:. List any
364:select here
332:Burger King
101:Food portal
41:Start-class
1149:Categories
1083:Report bug
842:Fzwoberlin
747:KingDynamo
592:References
1066:this tool
1059:this tool
627:Badagnani
530:Utopienne
349:WP:Trivia
276:Soy sauce
244:status:
39:is rated
1072:Cheers.—
992:Pickling
954:pickling
949:at top.
941:it says
880:Norman21
861:FunkMonk
801:non-free
566:unsigned
497:unsigned
481:Webaware
358:Add the
326:status:
300:status:
996:my edit
970:Jun-Dai
958:pickled
670:gherkin
646:brining
515:History
453:chutney
181:history
154:on the
1114:JDZeff
1100:JDZeff
947:pickle
726:Niksko
674:Chapka
477:Oppose
440:pickle
284:Yogurt
47:scale.
963:cured
709:Pesto
328:Apple
310:Sugar
280:Sushi
264:Drink
260:Curry
256:Bread
191:purge
186:watch
118:drink
28:This
1137:talk
1133:Roly
1118:talk
1104:talk
974:talk
915:Sti3
884:talk
865:talk
846:talk
823:talk
751:talk
730:talk
713:talk
698:talk
678:talk
655:talk
631:talk
621:See
574:talk
543:talk
505:talk
430:talk
351:and
336:Fish
302:Beer
268:Food
252:Beef
201:here
176:edit
116:and
114:food
1040:RfC
1010:to
521:Fig
146:Top
1151::
1139:)
1120:)
1106:)
1053:.
1048:}}
1044:{{
976:)
966:.
886:)
867:)
848:)
825:)
817:--
753:)
732:)
715:)
700:)
680:)
657:)
633:)
625:.
576:)
545:)
507:)
455:.
432:)
334:,
330:,
324:FA
320:GA
308:,
304:,
298:FA
294:GA
282:,
278:,
274:,
270:,
266:,
262:,
258:,
254:,
242:GA
228::
1135:(
1116:(
1102:(
1085:)
1081:(
1068:.
1061:.
972:(
882:(
863:(
844:(
821:(
749:(
728:(
711:(
696:(
676:(
653:(
629:(
572:(
541:(
503:(
443:"
428:(
366:.
344:.
238:B
158:.
53::
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
