You didn't specify dill, sweet, bread & butter, etc., but I'll answer for dill pickles, the most popular type of pickle, and probably the one you meant.
Besides cucumbers (the main ingredient) all dill pickles have water, vinegar and salt as primary brine ingredients, as well as some form and combination of dill as a spice. - sprigs of dill (leaves), dill seed (different than the leaves or sprigs, more like a spice than an herb), dill flowers (the head of dill where the seeds eventually come from).
In addition, here are some other ingredients that are commonly found in dill pickles:
Basic Pickle Ingredients
1) Vinegar : Rice vinegar, Black Vinegar, Apple Cider VInegar, ascetic acid
2) Herbs : Ginger, Onion, Garlic, Dil
3) Spices : Mustard Seed, Turmeric, Chilli Powder, Cinnamon, Star Aniseed
4) Vegetable Oil : Olive Oil, Sunflower Oil, Coconut Oil
5) Table salt, Sea salt, Iodine Salt, Pickling Salt
6) Syrup, Sugar, Molasses
7) Alum for pickles crispiness
The main ingredient used in pickling is vinegar.
Malt vinegar is boiled with spices to give it extra flavour.
The vinegar is allowed to cool then vegetables such as onions, red cabbage and beetroot can be pickled.
Brine, a mixture of water and salt, can also be used to pickle fish.
sodium, calcium, copper, lithium, barium, strontium
the ingredients in pickle juice are vinegar and water, salt, dipped cucumbers and more
There really isn't any, its just the juice from the pickle, pickle seeds, and the pickle itself.
Salt, water, herbs and spices, sometimes sugar and sometimes vinegar. Citric acid could be added to maintain color.
Depends on the recipe you are using. Ingredients might include vinegar, salt, alum, sugar and various herbs and spices.
mustard and pickle
Pickling lime used to be an accepted method of adding crispness to pickled cucumbers. The USDA no longer recommends use of pickling lime. Pickling lime is alkaline and must all be washed off of the cucumbers or it can result in a less acidic pickling solution. It the pickling solution is not acidic enough it can allow botulism an environment in which to grow. Botulism cases have been linked to this situation and this is the reason it is no longer recommended.
Microorganisms are not a good thing when it comes to pickling. Generally you want to kill off microorganisms when pickling.
Dill
Acids eg vinegar
"Kappertje-bes" is a Dutch equivalent of "caper berry."Both the bud and the fruit are popular ingredients in Mediterranean cuisines. A bud that is not removed for salting and pickling will flower and then fruit. The fruits also are tasty choices for pickling in Mediterranean cuisines.
There are many ways to 'pickle' cucumbers and vegatables. The most common recipes for pickling involve vinegar (distilled or apple cider vinegar) and salt. Both distilled and apple cider vinegar contain acetic acid. So your answer is 'acid.'
Well, pickling is used for many things and I'll list a few below. -beetroot -pickled onions -pickles -eggs -cucumber -girkins -vegtables -greek foods hope this helped:)xx
Pickling salt is the same as table salt but without iodine and caking agents added. Salt that is labeled "kosher salt" may be free of these additives and can be used in place of pickling salt but you'd have to check the package labeling to confirm the lack of additives.
Making pickled cucumbers aka pickles.
Salted water is frequently used for vegetables pickling.
Salted water is frequently used for vegetables pickling.
Well, pickling is used for many things and I'll list a few below. -beetroot -pickled onions -pickles -eggs -cucumber -girkins -vegtables -greek foods hope this helped:)xx