On Jul 21, 2013, at 2:22 AM, <Franz Johann Gottskrieger> wrote:
Ok, time for some clarification.
Electrolytes are merely chemicals which can carry electricity. In
your high school chemistry class, you called them "ions".
Salt water is used because it breaks the salt into its ionic
components upon dissolving the salt.
When you pickle things, vinegar is also used because it is an acid.
This acid helps break down the vegetable down slightly, which lets
the salt water penetrate slightly.
The pickling process uses an osmosis process that attempts to balance
the salt level between the liquid inside the veggie with the salt
level outside the veggie. The veggie shrinks to create this
concentration inside the veggie by expelling water.
But While expelling water, it also carries away the parts of the
veggie that the acid broke down. These parts are nutrients of various
types, most of which are also weak electrolytes.
The big thing to understand is that the purpose of the salt and
vinegar is to create an environment that is too toxic for bacteria to
live. In large amounts ( compared to bacteria size), it's toxic. That
same amount can be beneficial to us because of our larger size. But
either way, it's just fancy saltwater that tastes good.
You can get the same effect on the body by drinking the juice from a
commercial can of green beans.
On Jul 20, 2013, at 11:56 PM, Nest ffynnon <[log in to unmask]> wrote:
> Thank you!
> Again, I'm looking for pickle juice that has electrolites.
> Probably for veggies, though not necessarily only cucumbers.
> My favorite appetizer EVER was pickled watermelon rind wrapped in
> I'll peruse the files and see what I can find.
> On Jul 20, 2013, at 11:22 PM, Stefan li Rous wrote:
> Well, are you thinking of pickled meats? pickled vegetables or just
> pickled cucumbers?
> Today, when people think of "pickles", the latter is the only thing
> they think of. But the subject is really much bigger than that. And
> yes, when I joined the SCA, when I thought of "pickles", I thought
> of only the sliced ones put on hamburgers. :-)
> Yes, there are medieval (or at least period) recipes for pickled
> cucumbers, but also for many other things.
> Speaking of Pennsic, pickling items is one way to keep them safe
> through the heat of Pennsic.
> Check these files in the Florilegium.
> pickled-eggs-msg (16K) 5/21/13 Period pickled eggs. Recipes.
> pickled-foods-msg (149K) 5/21/13 Medieval pickled food. recipes.
> compost-msg (88K) 12/ 1/09 A pickled food of fruits and vegetables.
> pickled-fish-msg (40K) 7/28/11 Pickled fish. Either by storing in
> vinegar or by the action of lactic acid.
> pickled-meats-msg (60K) 3/20/08 Period pickled meats. Lord's Salt.
> sauerkraut-msg (46K) 6/27/13 Period sauerkraut and pickled cabbage.
> And a few more files having to do with pickling, for those
> homebound during Pennsic. :-)
> Vinegar-art (20K) 5/26/01 "What's so special about Vinegar?" by
> Mistress Christianna MacGrain.
> Vinegar-NJFCC-art (18K) 10/23/01 "Vinegar: Not Just for Cleaning
> Coffeepots" by THL Mirin ben DhIarmait.
> vinegar-msg (128K) 3/24/12 Vinegar in period. Making vinegar.
> I hope you find these useful.
> On Jul 20, 2013, at 10:29 AM, Nest ffynnon <[log in to unmask]>
>> I realize that asking a question during Pennsic is possibly not
>> the best time, but since I know there are MANY Calontiri not
>> attending this year, I ask:
>> Are there any medieval recipes for pickles?
>> Considering how much pickle juice is consumed on the battlefield
>> and off, I'm thinking about making pickles for next summer.
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas
> [log in to unmask]
> **** See Stefan's Florilegium files at: http://www.florilegium.org