Preserving fresh foods to enjoy their bounty year-round is an ancient and beloved craft. Two time-honored techniques for locking in flavor, texture, and nutrition while stopping spoilage are salting and pickling. Both methods transform ingredients through different chemical processes to extend their shelf life. However, their specific procedures, applications for various foods, and end results differ considerably. This article will compare salting versus pickling and outline the key distinctions between these essential food preservation arsenals that every home cook should understand. There is much depth, variety, and room for mastery in both arenas.

Differences Between Salting and Pickling


Dry Salting

Dry salting involves coating food directly with dry salt, sometimes along with spices. Moisture is drawn out while beneficial microbes that aid preservation and complex flavors multiply. This concentrated salty coating inhibits bacteria and enzyme action that causes spoilage. Dry salting is excellent for meats, fish, some vegetables, butter, eggs, and cheese.

Wet Brining

Wet brining submerges foods in a saltwater solution. The brine solution penetrates the food’s tissues, seasons it throughout, and makes it more tender by hydrating cell structures. Brining alters protein structures while killing microbes and molds during refrigerated storage for up to months at a time. Wet brining requires precise control of salt, water, temperature, and exposure time. It works wonders for meats, poultry, and some vegetables.


Vinegar Pickling

Vinegar pickling marinates foods in a vinegar-based solution spiked with salt, spices, and sometimes sugar or honey. The acetic acid in vinegar curbs microbial growth and imparts a tangy flavor. Pickle crispness comes from the dehydration and acid-induced breakdown of pectin in fruits and vegetables. The resultant pickle also contains the spices and sugar from the pickling solution. Vinegar pickling is the go-to for cucumbers, peppers, carrots, green beans, eggs, and fruits like watermelon rind.

Fermentation Pickling

Fermentation pickling harnesses lactic acid from natural bacteria metabolizing sugars and starches present in the food. Anaerobic subsurface environments selective for lactic acid bacteria are maintained, while salinity and lowered pH preserve and lend signature sourness. Common fermented pickle products include kimchi, sauerkraut, and kosher dills. Fermentation enables favorable flavor, texture, and nutrition changes beyond the capacity of other methods. It uniquely cultivates probiotics. But close-to-ideal conditions must be maintained to avoid spoilage organisms.

Benefits of Salting and Pickling

Preserving Food and Extending Shelf Life

Both salting and pickling make foods inhospitable environments for spoilage organisms due to lowered water activity, competitive inhibition from beneficial microbes, enzymatic inactivation, and the accumulation of byproducts. Salt and acids penetrate food tissues, controlling the proliferation of bacteria, molds, and yeasts. This prevents or substantially delays rotting and decomposition that would otherwise render foods inedible for days to weeks. Skillful salting and pickling enable months to years of safe storage at room temperature or cooler, aligning with seasonal harvests. Cured and pickled goods were invaluable historically before modern preservation and transportation. They remain go-to techniques for enjoying produce year-round and stocking pantries.

Enhancing Flavors

Salt, acids, and aromatic spices magnify and balance underlying flavors during salting and pickling. Compound transformations, Maillard reactions, and dynamic microbial communities further develop nuanced flavors not attainable with fresh foods. Dry-cured country hams, pickles, kimchi, and sauerkraut offer some of the most intense and complex flavors. Patience allows salted and fermented offerings to reach their ultimate tasty potential.

Retaining or Improving Nutrition

Despite some vitamin C and B vitamin loss from heating or acidification, many nutrients like antioxidants, protein, good bacteria, iron, and magnesium are preserved and enhanced through salting and pickling. Food cellular structures remain intact versus more destructive canning or freezing methods. Nutritious probiotic cultures proliferate during live-pickle fermentation. Digestibility also increases in some traditionally pickled or fermented preparations, like sauerkraut. And essential minerals like sodium are boosted by salting.

Best Practices for Salting and Pickling


Salt Type, Amount and Exposure Time

Salt selection and precise measurements are imperative for salting safety and quality. Use canning/pickling or kosher salt without potentially problematic anti-caking agents. Under-salting risks dangerous bacteria; over-salting makes food inedibly salty. The optimal salt concentration ranges between 10 and 20% by weight, depending on the food. Ensure sufficient salting time for deep penetration into tissues. Curing times range from days for fish and sausage to months for whole country hams. Temperature and humidity must also be controlled to facilitate dehydration and concentrate flavors.

Ensuring Proper Moisture Levels

The drying power of salt is key for preservation and texture, but keeping some moisture is also vital. With dry salting, wiping excess fluids away, then air-drying achieves the necessary dehydration without desiccation. Salt-cured items may need occasional resalting and rotating during extended aging. For wet brining, keeping all food fully immersed in brine below the salt saturation point prevents overly salty patches from moisture differentials. All salted products need humidity-controlled storage at under 70% relative humidity to inhibit mold growth during the months-long curing processes.


Choosing the Right Ingredients

Use either vinegar with at least 5% acetic acid or lactic acid naturally generated via fermentation. Ensure food-grade purity for all components. Only use water safe for canning and recipes specifically intended for pickling. Weighing ingredients is ideal; measuring by precisely calibrated volume is second-best. Don’t tweeze or alter acidity, salt, sugar, or spice proportions unless you thoroughly understand the implications for processing times and safety.

Following Proper Processing Steps

Meticulously sterilize all equipment before starting. During pickling, closely monitor brine acidity, salinity, and jar/fermenter temperature. Acidify/brine certain vegetables before jarring. After filling jars with pickled products and headspace, remove air bubbles and clean the rims to ensure an airtight seal during heat processing or fermentation. Follow validated recipes and always use best safety practices like refrigerating fermented pickles after the desired acidity is reached.

Avoiding Contamination

Vigilantly guard against foreign mold, wild yeast, and dangerous bacteria during pickling. Scrubs are extremely clean. Sanitize hands and all surfaces thoroughly. Check jar seals and that pickles remain fully submerged. Never taste or consume questionable preserves. Carefully assess the smell, appearance, texture, and temperature of fermented or brined items before tasting small samples after the full recommended processing time. Adhering to rigorously hygienic procedures avoids life-threatening risks like botulism.

Comparing the Results of Different Methods


Air-dried cured meats develop concentrated, dense, and sometimes chewy textures, while salt-cured fish and butter become firmer. Wet-brined foods like corned beef and pastrami receive a hydrating moisture infusion for juicy tenderness. Vinegar-pickled fruits and vegetables retain crunchy crispness from fresh produce’s starting texture. Fermented vegetables and relishes balance crispness with soft, yielding textures. Flavor intensity mirrors texture concentration.


Cured flavors range from hammy and roasted nuts to rich umami. Vinegar pickles offer bright hits of spice, sweet, and sour. Fermented pickles present a raw, probiotic tang conditioned by garlic, peppers, and herbs. Safely executed methods yield balanced and multidimensional tastes. But improperly processed foods foster nasty, rotten, or putrid flavors from dangerous microbes.

Safety and Foodborne Illness Risk

Inherently low acidity makes meats, fish, dairy, and some vegetables more susceptible to botulism and listeria without stringent salting or pickling protocols. Strict sanitation and microbiological control are imperative, especially for beginners. With meticulous practices using adequately acidic ingredients, both vinegared and fermented pickles offer very low risks and high safety. But doubting spoilage or contamination warrants discarding preserves rather than taking risks.

Which Technique is Best for Preserving Different Foods?


Salting reigns supreme for meat preservation. The dry salt cure concentrates and enhances flavors in whole muscles like hams, bacon, and salami. It also effectively preserves ground meat in sausages and patés. The antibacterial properties of salt are necessary to safely process meat products without refrigeration for extended periods of time. Quickly wet-brined or corned meats receive seasoning penetration and textural benefits without prolonged curing times. Vinegar pickling works for small, already-cooked meat pieces but lacks multifaceted curing flavor.


Both dry and wet salting adeptly preserve fish. The osmosis and dehydration of moisture removal inhibit bacterial growth while firming flesh. Salt penetrating oily fish like salmon and trout yields superior texture and flavor once restored by desalting. Smoking following salt-curing provides additional protection. Vinegar-based marinades nicely flavor fish but don’t properly “cook” proteins. Lightly pickled fish is best eaten fresh rather than as a preservation method.

Fruits and Vegetables

Pickling is the pinnacle of fruits and vegetables. Refrigerator quick pickles conveniently enhance vegetables, fruits, or eggs to use soon after. Vinegar picklings maintain a fabulous crunch and inndimensional pickled flavor with produce able to resist softening. Lactic acid fermentation offers enhanced nutrition, digestibility, and a captivating flavor range no other method rivals—it’s ideal for cabbage, cucumbers, beans, asparagus, and more. Besides pickled eggs, however, salting mostly just seasons and slightly preserves vegetables and fruits rather than fully curing them.

Both salting and pickling offer time-tested techniques for significantly extending fresh ingredients’ lifespan without sacrificing vibrant flavor or food value. Mastering their intricacies takes practice, but the rewards of these versatile preservation crafts are ample, wholesome, and delicious when proper techniques for handling diverse foods are embraced.

Categorized in: