Why use brine in making pickles?

1. Preservation: Brine acts as a preservative, inhibiting the growth of harmful bacteria and microorganisms. The high salt concentration in brine creates an environment that is unfavourable for microbial growth, preventing the spoilage of pickles.

2. Flavor enhancement: Brine contributes to the flavour of pickles by imparting a salty, tangy taste. The salt in the brine helps to draw out the natural flavours and aromas of the cucumbers or other vegetables being pickled, resulting in a well-rounded and balanced flavour profile.

3. Texture: Brine affects the texture of pickles by causing the cucumbers or vegetables to undergo a process called lacto-fermentation. During this process, the natural sugars present in the vegetables are converted into lactic acid by beneficial bacteria. This process not only contributes to the sour flavour of pickles but also gives them a crunchy texture.

4. Colour: Brine can influence the colour of pickles. The addition of spices, herbs, and other ingredients to the brine can impart different colours to the pickles. For example, adding turmeric or mustard seeds can give pickles a yellow colour, while beetroot juice can give them a pink colour.

5. Nutritional benefits: Brine contains various nutrients, including sodium, potassium, and magnesium. These nutrients can be beneficial to the body when consumed in moderation. Additionally, the process of lacto-fermentation can produce probiotics, which are beneficial gut bacteria that can contribute to digestive health.

Overall, brine plays a crucial role in the pickling process by preserving the vegetables, enhancing their flavour and texture, contributing to their colour, and providing potential nutritional benefits.