Online Encyclopedia

Search over 40,000 articles from the original, classic Encyclopedia Britannica, 11th Edition.

PICKLE

Online Encyclopedia
Originally appearing in Volume V21, Page 584 of the 1911 Encyclopedia Britannica.
» Make a correction to this article.
» Add information or comments to this article.
Spread the word: del.icio.us del.icio.us it!

PICKLE . In the wider sense the See also:

term " pickle " is applied to any saline or See also:acid preservative See also:solution; in the narrower to vegetables preserved in See also:vinegar. The word appears to be an See also:adaptation of Dutch pekel, brine, pickle; cf. Ger. Pokel. The ultimate origin is unknown; connexions with a supposed inventor's name, such as Beukeler or Bockel are See also:mere inventions. A solution of See also:copper or See also:zinc sulphate is used as a " pickle " for railway-sleepers or other See also:wood, a brine containing See also:salt and See also:saltpetre as a preservative for See also:meat, See also:lime-See also:water as " pickle " for eggs. Domestic pickles are made from small cucumbers, onions, cauliflowers, cabbages, mangoes and unripe walnuts, by either steeping or boiling them in salt-brine and vinegar. On See also:account of the large proportion of water natural to these vegetables, only the strongest vinegar, containing from 5 to 6% of acetic acid, can be used. For the better kinds vinegar made from malted or unmalted See also:barley is as a See also:rule employed, for cheaper varieties simply dilute acetic acid obtained from acetate of lime. Sauces such as See also:Worcestershire See also:sauce, or See also:Yorkshire relish, consist of fluid pickles, that is of salted and variously spiced vinegar solutions or emulsions containing See also:tissue of vegetables (tomatoes, mushrooms, &c.), or of See also:fish (sardines or anchovies).

End of Article: PICKLE

Additional information and Comments

There are no comments yet for this article.
» Add information or comments to this article.
Please link directly to this article:
Highlight the code below, right click, and select "copy." Then paste it into your website, email, or other HTML.
Site content, images, and layout Copyright © 2006 - Net Industries, worldwide.
Do not copy, download, transfer, or otherwise replicate the site content in whole or in part.

Links to articles and home page are always encouraged.

[back]
PICKETING 		[next]
PICKNELL, WILLIAM LAMB (1854-1897)

Site © 2006 - Net Industries