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Curing and pickling are food preservation methods that involve adding salt to food. Curing is the process of adding salt to meat, while pickling is the process of adding salt to fruits and vegetables.
Curing and pickling can extend the shelf life of food and improve its flavor and taste.
Related: Brining Uses a high concentration of salt and water to preserve, ferment, and pickle food. Brining can also improve the color, flavor, and texture of food.
Related:
Food Engineering Practice Test: Principles of Food Preservation by Fermentation
Food Engineering Practice Test: Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates
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