Preserving fresh foods is important for cutting down on waste and feeding ourselves well. Making pickles is a great way to save a glut of fruit or vegetables for the lean months when produce is scarce or expensive. Choosing the best pickling spice will make the tastiest pickles.
Many people are coming to the conclusion that industrial foods are harmful when they make up the bulk of the diet. Five minutes online is long enough to see just how many people are looking to the past to regain lost skills in cooking and healthy living. This movement is taking traditional wisdom and updating it for the modern age.
The most popular pickles are usually vegetables but almost anything can be preserved in this way. Meat, fruits, fish, herbs, garlic, ginger and chili can all be turned into flavorful pickles. The basic technique is to create a brine of salt and or vinegar which kills the bacteria in the food. Once prepared some can last for years.
In Asian cooking the principle of balancing the main tastes, sweet, salty, bitter and sour guides all meal design. Sometimes those flavors are added to one dish but more often an assortment of dishes are served together to bring a harmony to the whole meal. In European cuisine pickles are most often served with creamy things such as cheese or smoked salmon.
Using salt causes fermentation which encourages the growth of good bacteria which basically pre-digest the food. Sauerkraut and kimchi are popular version of fermented pickles. They are thought to be excellent for general health as they help the stomach digest foods and protect the good bacteria in our gut. Vinegar pickles also have health benefits, especially when they contain raw vegetables. This is a great way to enjoy the nutrients of plants even when nothing is growing. Raw fruits and vegetables prepared this way retain their antioxidants, minerals and vitamins.
The process can take months or just a few minutes. Quick pickles can be made by heating the solution of vinegar, sugar and spices and then adding vegetables for a few minutes. They are not preserved in the same way and must be eaten straight away but are a lovely was to add acidity to a dish.
Adding aromatics in the form of spices takes pickles to another level. Usually they are used in their whole form. Many grocers & delicatessens sell prepared mixes. However, it is easy to make them and then the flavor can be adjusted to individual preferences.
Many mixes contain chili but this is not essential. Pickling spices usually contain all or some of the following; coriander seeds, mustard seeds, bay leaves, cloves, ginger, allspice and cinnamon. Depending on the produce or style of pickle the spice combinations can change a lot. Indian pickles nearly always contain mustard seeds and cumin and lots of chili.
Choosing spices for a pickle depends on the main ingredient itself and the type of cuisine the pickle comes from. However, personal taste can also play a large role. There is no point making something that you and your family are not going to eat just because it is in a recipe. Pickles are a versatile ingredient so let your taste buds be your guide.
Many people are coming to the conclusion that industrial foods are harmful when they make up the bulk of the diet. Five minutes online is long enough to see just how many people are looking to the past to regain lost skills in cooking and healthy living. This movement is taking traditional wisdom and updating it for the modern age.
The most popular pickles are usually vegetables but almost anything can be preserved in this way. Meat, fruits, fish, herbs, garlic, ginger and chili can all be turned into flavorful pickles. The basic technique is to create a brine of salt and or vinegar which kills the bacteria in the food. Once prepared some can last for years.
In Asian cooking the principle of balancing the main tastes, sweet, salty, bitter and sour guides all meal design. Sometimes those flavors are added to one dish but more often an assortment of dishes are served together to bring a harmony to the whole meal. In European cuisine pickles are most often served with creamy things such as cheese or smoked salmon.
Using salt causes fermentation which encourages the growth of good bacteria which basically pre-digest the food. Sauerkraut and kimchi are popular version of fermented pickles. They are thought to be excellent for general health as they help the stomach digest foods and protect the good bacteria in our gut. Vinegar pickles also have health benefits, especially when they contain raw vegetables. This is a great way to enjoy the nutrients of plants even when nothing is growing. Raw fruits and vegetables prepared this way retain their antioxidants, minerals and vitamins.
The process can take months or just a few minutes. Quick pickles can be made by heating the solution of vinegar, sugar and spices and then adding vegetables for a few minutes. They are not preserved in the same way and must be eaten straight away but are a lovely was to add acidity to a dish.
Adding aromatics in the form of spices takes pickles to another level. Usually they are used in their whole form. Many grocers & delicatessens sell prepared mixes. However, it is easy to make them and then the flavor can be adjusted to individual preferences.
Many mixes contain chili but this is not essential. Pickling spices usually contain all or some of the following; coriander seeds, mustard seeds, bay leaves, cloves, ginger, allspice and cinnamon. Depending on the produce or style of pickle the spice combinations can change a lot. Indian pickles nearly always contain mustard seeds and cumin and lots of chili.
Choosing spices for a pickle depends on the main ingredient itself and the type of cuisine the pickle comes from. However, personal taste can also play a large role. There is no point making something that you and your family are not going to eat just because it is in a recipe. Pickles are a versatile ingredient so let your taste buds be your guide.
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