Cooking 101: Pickling!

Cooking 101: Pickling Foods!

Crunchy, spicy, complex and downright delicious – pickled foods are in a league of their own! An ode to old-world cooking methods, pickling is the process of preserving otherwise perishable food by anaerobic fermentation in brine or vinegar.

Popular pickled foods include:

  • Cucumbers (Pickles)
  • Garlic
  • Cabbage (Sauerkraut)
  • Red Onion
  • Peppers & Jalapeños
  • Radishes
  • Tomatoes

 

How It Works

 

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These uniquely satisfying foods are created by fermentation and/or pickling.

Pickled = preserved using an acidic base, like vinegar.
Fermented = conserved in a water and salt solution (brine) in which they create their own acid.

So – “fermented” foods are pickled in their own acids, and solely “pickled” foods are soaked in vinegar.

 

Good AND Good For You

Fermented foods not only add a satisfying crunch and flavor, but they contain many probiotics that help with our digestion and gut biome. Non-fermented and strictly pickled foods hold their own place as well, as vinegar contains many beneficial antioxidants that help prevent cell damage by free radicals – good all-around for our skin, muscles and nervous system!

 

Do It Yourself!

Mixed Pickled / Canned Fruits and Vegetables

One issue with pre-packaged pickled foods is the loss of beneficial bacteria and vitamins that occurs due to the heat involved in the packaging processes. So, for the full-effect of health benefits (and downright-deliciousness) of pickled foods, homemade is the way to go.

At-Home pickling rocks because you can:

  • Have It Your Way. Cucumbers, beets, onions and cabbage. Beans, peppers, okra, tomatoes, carrots, cauliflower, mushrooms and beyond. Lots of foods do well when pickled, just pick your favorites!
  • Fill ‘Em With Flavor. Allspice, mustard seeds, coriander, cloves, herbs and more – the flavor of your final pickled product is entirely up to you!
  • There’s No-Rush. Depending on how you pickle, your pickled goodies can last anywhere from 1 month (with a quick pickle) to a year (if canning)!
  • Easy & Affordable. All you need is veggies, vinegar and herbs / spices to season it up.

 

How-To

 

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Step 1: Fill Container With Veggies
Step 2: Layer With Herbs & Spices
Step 3: Fill With Vinegar Or Brine

 

Basic Sour Brine Makes 6 Cups

  • 3 cups distilled white vinegar (or cider vinegar)
  • 3 cups water
  • 2 tablespoons plus 2 teaspoons sea salt
  • 2 tablespoons sugar in a large saucepan.

Bring all ingredients to a boil and stir until the salt is dissolved. Let boil for 2 minutes. Remove from the heat.

 

 

Good To Know:

  • When pickling with vinegar, the flavor gets stronger over time. Three days in the fridge is enough to start munching. Eat within a month after opening.
  • Brines take longer – about 1 month at room temperature for the fermentation process to do its thing before going in the refrigerator.

 

Make Your Own Pickled Awesomeness!

Quick Fridge Pickled Vegetables

Quick Pickled Veggies!

See The Recipe!

 

Have your own favorite pickled food or recipe? Tag us with #BestMarket, we would love to see!

July 31, 2019