Increasing numbers of people are preserving food at home now rather than buying processed foods. Not only is preservation an important way to cut down on waste it is also a great way to stay healthy through the winter months. Making pickles is easy and if you buy prepared pickling spice it is even easier but less versatile. Making your own mix is the best way to please your taste buds.
Pickles are popular all over Asia, the Middle East and Europe and were probably invented in India. On the sub-continent people eat them at every meal. They give variety and intensity to rice and vegetable dishes and are thought to aid digestion.
Pickles have been a major part of the diet all around the world. From Japan to India to Scandinavia they are valued for their flavor, practicality and health benefits. Most meals will be more complex and interesting with the addition of some pickled fruit or vegetables.
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.
Other spices are used to add aromas, coriander seed, cumin, black mustard and asafoetida are all popular in India. In Europe yellow mustard is more popular and gives a mellower flavor than the intense black variety. Herbs are often used in Europe, dill in Scandinavia, rosemary or thyme in France.
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.
Pickles are popular all over Asia, the Middle East and Europe and were probably invented in India. On the sub-continent people eat them at every meal. They give variety and intensity to rice and vegetable dishes and are thought to aid digestion.
Pickles have been a major part of the diet all around the world. From Japan to India to Scandinavia they are valued for their flavor, practicality and health benefits. Most meals will be more complex and interesting with the addition of some pickled fruit or vegetables.
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.
Other spices are used to add aromas, coriander seed, cumin, black mustard and asafoetida are all popular in India. In Europe yellow mustard is more popular and gives a mellower flavor than the intense black variety. Herbs are often used in Europe, dill in Scandinavia, rosemary or thyme in France.
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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