The Chemistry of Pickling: Acids That Preserve Food

Pickling relies on acids, like vinegar’s acetic acid, to create an environment where microbes can’t thrive.
The acid lowers the pH, making it too harsh for spoilage-causing bacteria.
Lactic acid from fermentation also preserves foods like sauerkraut and kimchi.
Acidic brines give pickles their signature tangy flavor while extending shelf life.
The process locks in crispness by altering plant cell walls without destroying texture.
Salt in pickling helps draw water out of vegetables, concentrating the acidity.
Vinegar-pickled foods can last months, while fermented ones can last even longer.
Acids in pickling also enhance flavor, balancing sour with salty and sometimes sweet.
Ancient civilizations used pickling to preserve harvests long before refrigeration.
From cucumbers to eggs, acids make pickling both a science of safety and a craft of taste.