Pickles seem to be in fashion at the moment. It may be due to the popularity of Scandinavian cuisine or the rise of the do-it-yourself culture. Either way they are a great thing to have in the fridge for any meal. An important part of the recipe is the pickling spice mixture as this gives unique character to the end result.
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.
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.
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.
Using salt causes fermentation which encourages the growth of good bacteria which basically pre-digest the food. Sauerkraut and kimchi are popular version of fermented pickles. They are thought to be excellent for general health as they help the stomach digest foods and protect the good bacteria in our gut. Vinegar pickles also have health benefits, especially when they contain raw vegetables. This is a great way to enjoy the nutrients of plants even when nothing is growing. Raw fruits and vegetables prepared this way retain their antioxidants, minerals and vitamins.
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.
Whatever technique you use adding spices will make the result more complex and tasty. Many outlets sell prepared spice mixes especially for pickling and these are a convenient option but lack versatility. For Asian dishes some sort of chili is usually used. They can be either whole or ground and should be used according to your taste.
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.
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.
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.
Using salt causes fermentation which encourages the growth of good bacteria which basically pre-digest the food. Sauerkraut and kimchi are popular version of fermented pickles. They are thought to be excellent for general health as they help the stomach digest foods and protect the good bacteria in our gut. Vinegar pickles also have health benefits, especially when they contain raw vegetables. This is a great way to enjoy the nutrients of plants even when nothing is growing. Raw fruits and vegetables prepared this way retain their antioxidants, minerals and vitamins.
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.
Whatever technique you use adding spices will make the result more complex and tasty. Many outlets sell prepared spice mixes especially for pickling and these are a convenient option but lack versatility. For Asian dishes some sort of chili is usually used. They can be either whole or ground and should be used according to your taste.
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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