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.
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.
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.
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.
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.
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.
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.
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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