A Review on Vinegar and Pickle Production with a Zero-Waste Approach in the Kitchen

The perishable nature of fruit and vegetable waste, coupled with various logistical challenges within the food industry, hinders their efficient utilization, thereby presenting a significant obstacle to the achievement of sustainability goals. This review explores the potential of utilizing fruit and vegetable waste for vinegar and pickle production within a zero-waste approach. The objective of this study is to evaluate the potential utilization of fruit and vegetable waste in vinegar and pickle production as a strategy to mitigate food waste and enhance waste management practices. In this context, the review presents an overview of the definition, history, production processes, and types of vinegar, followed by a comprehensive analysis of vinegar production from fruit and vegetable waste as reported in the literature, accompanied by selected recipe examples. Subsequently, a detailed overview of pickle production is provided, followed by examples of recipes incorporating fruit and vegetable waste in pickle formulations. Vinegar production serves as an efficient method for fermenting and preserving surplus fruits and vegetables, while pickle production represents a crucial preservation technique for managing seasonal overproduction and unsellable goods. In conclusion, the processing of fruit and vegetable waste through these approaches not only adds economic value but also plays a significant role in reducing food waste. The growing body of scientific research underscores the importance of further refinement and standardization of these processes, representing a critical advancement toward more sustainable food production practices in the future.