From: riburr@shentel.net   
      
   mimus wrote:   
   > Frederick Burroughs wrote:   
   >>   
   >>I'm not going to make recommendations on how to pickle.   
   >   
   > I thought you just did . . . .   
   >   
   It was a slight variation on a recipe found online.  (The only variation   
   was to reduce the tarragon, and add dill.)   
      
      
   >   
   >> I'm kinda new   
   >>at the process.  Usual recommendations by state cooperative agricultural   
   >>services recommend pH be lower than 4.6, to impede the growth of   
   >>Clostridium botulinum.   
   >   
   > So I need to calculate, do I?    
   >   
   You could search for a recipe online.  I tend to trust recipes found on   
   cooperative extension departments at state universities.   
      
      
   >   
   >>You could get creative and use different acids, and mixtures of acids   
   >>that will affect the final taste.  Lactic acid, malic acid, tartaric   
   >>acid, citric and acetic acids might be mixed into various blends and   
   >>used in the acidification process.  Each acid, when in solution matched   
   >>for pH, is perceived differently on the palette.   
   >   
   > But in general, you surely want the pickling agent to supply as little   
   > flavor as possible, other than and minimizing even the acid sharpness,   
   > which seems mild with citric.   
   >   
   Citric acid is metabolized by a number of bacteria.  One metabolite is   
   diacetyl, which can have a buttery aroma.  Citric has less antimicrobial   
   effect than acetic acid.  Acetic acid has little potential food value.   
   It is pretty much an end-product of microbial fermentation.   
      
      
   >   
   >>Personally, I associate acetic acid with pickled vegetables I'm used to,   
   >>and enjoy it.  Though, I also enjoy kimchi, which becomes pickled as a   
   >>result of lactic acid produced through fermentation, and salt.   
   >   
   > Well, I was thinking vinegar sharpness wouldn't go well with mushrooms to   
   > be used on pizza, say, although that doesn't seem to hurt pickled   
   > banana-pepper rings there . . . .   
   >   
   Acetic acid is a volatile organic acid.  Cooking probably vaporizes a   
   lot of it, reducing acidity and sharpness.  But, I'm just guessing.  I   
   use my pickled mushrooms as a garnish, in salads, and recently cold rice   
   dishes.  A little bit adds a lot of tang and sweetness.   
      
      
   >   
   >>I suppose mushrooms can be pickled by fermentation, but it is not   
   >>something I've tried, yet.  Some find the aromas produced by   
   >>fermentation to be offensive, e.g. kimchi and sauerkraut.   
   >   
   > Generally and notoriously so-- fermenting fish seems particularly   
   > memorable to those not used to it ('Nam).   
   >   
   This is an area I haven't seen explored in this newsgroup, at least not   
   recently.  Mushrooms have a fair amount more protein, compared to   
   vegetables.  I'd expect fermented mushrooms to have an aroma not   
   immediately appreciated by American culture.   
      
      
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