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 northern Europe and Scandinavia people have found many ingenious ways to preserve foods through the long dark winters. Gravadlax is a good example of this. Fresh salmon is covered with a mixture of salt and sugar which draws the moisture out & means that the fish will not spoil for months. Pickles are a great accompaniment to this dish as the salmon is creamy and rich and the sourness of the pickle contrasts beautifully with it. Dill is the most traditional flavoring in Scandinavian pickles but these days they use garlic and chili too.
Depending on preparation they can have a wide variety of health benefits. Fermented pickles are high in bacteria which aid in digestion. Raw ones contain high levels of antioxidants from the fresh produce. All types have different vitamins and minerals and are useful as a source of micro nutrients in cold seasons.
Depending on the technique it can take months to make them or just a few minutes. Quick pickles have become popular recently and are easy to make as an addition to dinner. Heated vinegar is poured over the vegetables or fruit and left for five to ten minutes. This allows some of the vinegar to penetrate the food but it remains crunchy.
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 northern Europe and Scandinavia people have found many ingenious ways to preserve foods through the long dark winters. Gravadlax is a good example of this. Fresh salmon is covered with a mixture of salt and sugar which draws the moisture out & means that the fish will not spoil for months. Pickles are a great accompaniment to this dish as the salmon is creamy and rich and the sourness of the pickle contrasts beautifully with it. Dill is the most traditional flavoring in Scandinavian pickles but these days they use garlic and chili too.
Depending on preparation they can have a wide variety of health benefits. Fermented pickles are high in bacteria which aid in digestion. Raw ones contain high levels of antioxidants from the fresh produce. All types have different vitamins and minerals and are useful as a source of micro nutrients in cold seasons.
Depending on the technique it can take months to make them or just a few minutes. Quick pickles have become popular recently and are easy to make as an addition to dinner. Heated vinegar is poured over the vegetables or fruit and left for five to ten minutes. This allows some of the vinegar to penetrate the food but it remains crunchy.
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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