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.
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.
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.
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.
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.
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.
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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