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.
Pickled foods seem to have originated in India several thousand years ago. They fell out of fashion when fridges and freezers became everyday items in the home as preserving was deemed unimportant. Now they are increasing in popularity again as we search for ways to be more healthy and spend less.
Many foods can be preserved in this way. Fruits and vegetables are obvious choices but fish, herbs and meats can also be pickled. Around the world different cuisines preserve all sorts of foods using different methods to pickle them.
Indian pickles are often made from unripe fruits such as mango and gooseberry. They are extremely pungent and sour. Lots of spices such as mustard seeds, chili, ginger and cumin are added to make astringent foods to go with rice and sweet chutneys such as mango. Eaten together they make a balanced meal.
All types are associated with some health benefits. For example, raw fruit and vegetable pickles retain many of the antioxidants, vitamins and minerals of the plants. Fermented ones contain bacteria which help digestion and are a great way to start a meal.
Traditional pickles are made using seasonal produce and a liquid made from salt and vinegar and often some sugar. They are usually sealed and kept for at east a month before eating to let the acidity of the vinegar work its magic. It is also possible to make quick pickles that take just a few minutes. Having some pickling liquid ready to go means that soft vegetables such as radishes can be added for a few minutes before serving to give acidity but they will retain their crunchiness.
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.
Prepared mixes do not allow for experimentation or personal preference. If you have lots of spices at home anyway then why not just make your own? This allows you to play around with the flavors and make pickles in any style from around the world. The main thing to bear in mind is that whole spices work better than ground ones.
Spices are an important part of making a pickle. They add complexity and different characteristics. Using prepared spice mixes is great but gives a generic flavor. To personalize them just make up your own mixture, there are no rules just your taste buds.
Pickled foods seem to have originated in India several thousand years ago. They fell out of fashion when fridges and freezers became everyday items in the home as preserving was deemed unimportant. Now they are increasing in popularity again as we search for ways to be more healthy and spend less.
Many foods can be preserved in this way. Fruits and vegetables are obvious choices but fish, herbs and meats can also be pickled. Around the world different cuisines preserve all sorts of foods using different methods to pickle them.
Indian pickles are often made from unripe fruits such as mango and gooseberry. They are extremely pungent and sour. Lots of spices such as mustard seeds, chili, ginger and cumin are added to make astringent foods to go with rice and sweet chutneys such as mango. Eaten together they make a balanced meal.
All types are associated with some health benefits. For example, raw fruit and vegetable pickles retain many of the antioxidants, vitamins and minerals of the plants. Fermented ones contain bacteria which help digestion and are a great way to start a meal.
Traditional pickles are made using seasonal produce and a liquid made from salt and vinegar and often some sugar. They are usually sealed and kept for at east a month before eating to let the acidity of the vinegar work its magic. It is also possible to make quick pickles that take just a few minutes. Having some pickling liquid ready to go means that soft vegetables such as radishes can be added for a few minutes before serving to give acidity but they will retain their crunchiness.
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.
Prepared mixes do not allow for experimentation or personal preference. If you have lots of spices at home anyway then why not just make your own? This allows you to play around with the flavors and make pickles in any style from around the world. The main thing to bear in mind is that whole spices work better than ground ones.
Spices are an important part of making a pickle. They add complexity and different characteristics. Using prepared spice mixes is great but gives a generic flavor. To personalize them just make up your own mixture, there are no rules just your taste buds.
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