Pickling vegetables – or Pickling , as it is called in the USA, is a way to preserve the vegetables preserve and seasoning. Pickling is not only suitable for preserving vegetables and giving them a special taste – it can even help save food.
Pickling is extremely popular in the USA - and more and more people here are getting a taste for it (in the truest sense of the word)! The trend is clearly moving towards do-it-yourself - in the style of a romantic country house life. Just think of all the colorful, crisp vegetables that have just been harvested. To give the vegetables a special taste - and to make them last longer - they just have to be pickled. You want to know how you can How to pickle vegetables properly so that you can enjoy them at a later date? We will show you how Pickling functions!
The Story of the Pickling
Before we look at the pickling vegetables in detail, we would like to briefly look at the Past travel and clarify where the pickling actually comes from. The word "Pickle" actually comes from the Dutch word “pekel” or the North German word “pókel”, which means something like “salt” or “brine”. Both are used in pickling important components . The vegetables are pickled in a salty brine or in an acidic solution (usually vinegar) with various spices. In the salty or acidic environment no unhealthy bacteria can survive, so the pickled vegetables remain longer lasting . Historically, pickling was a Need to provide food for sailors and travelers In addition, the pickled vegetables supplied families in colder months with food. The pickling of cucumbers began approximately 4,000 years ago in India . This made it possible to preserve food, which was a great advantage, especially on long sea voyages. Today, pickled foods are mostly used for their spicy taste This can be changed depending on the addition of different herbs or spices.
Pickling – how does pickling vegetables work?
Food can be preserved longer because the acid in the vinegar preservative Particularly firm vegetables (more information on this in the next point) are particularly suitable for this. The acid contained in the vinegar prevents bacteria and microorganisms growth, so that the pickled vegetables last longer. According to the Federal Center for Nutrition, harmful bacteria are killed at an acid concentration of 2% to 9% However, this high concentration is not enough for our taste much too sour . For this reason, Salt and Sugar (alternatively, a little honey will do) is added. These equalize the high acidity something and at the same time act preservative . The vegetables to be pickled should be cooked or dried – this also extends the shelf life. The pickled vegetables are best stored in a dark, dry place . That is roughly two weeks You can of course also store the pickled food in the refrigerator – this can extend the shelf life (if pre-cooked and depending on the vinegar content) by several months. Already opened jars should within a few days be used up.
Before you start pickling, it is advisable to check whether the vegetables fresh and in one good condition Peel the vegetables you want to pickle if necessary and wash them thorough Then, depending on the recipe, the vegetables are blanched, boiled or sprinkled with salt raw so that the vegetables drained In the next step, put the vegetables in a airtight jar . We use the Ball Mason Jars – classic American. Please grab not on metal containers. The acid contained in the vinegar attacks the metal, causing harmful substances can pass into the pickled foods.
To make the broth, bring vinegar and, if necessary, water to reduce the acidity, to a boil with various spices. Classic spices for pickling include Pepper, cloves, coriander or mustard seeds . If you prefer something hotter or spicier, you can also use garlic or chili peppers Then pour the hot broth into the jar or Ball Mason Jar with the vegetables. Make sure that the vegetables that are to be pickled complete covered by the liquid. Let the glass cool down and then store it – hermetically sealed – in the refrigerator.
Which vegetables can be pickled?
When asked which vegetables are particularly good for pickling, there are actually There is no clear answer . In principle, almost any kind of vegetable can be pickled. However, it works particularly well with solid vegetables . These include zucchini, peppers, carrots, cucumbers, garlic, beetroot, pumpkin or radishes. But also tomatoes, peppers, jalapenos and even mushrooms – which do not fall under the category of vegetables – are excellent for pickling. Take a look at lecker.de or eat-this.org There you will find some recipes and inspirations for your own creations. You can also pickle onions wonderfully. Further down in the article you will find the personal favorite recipe by Sabine Ryan, which you absolutely should try!
Preserving vegetables – how long do pickled vegetables last?
How long pickled vegetables last depends on several factors On the one hand, the acidity of the vinegar used plays an important role. The higher this is, the longer the pickled vegetables will last. Another important point is the Jars and lids used for pickling. These should completely clean Ideally, you should clean them thoroughly beforehand with dishwashing detergent and rinse them with hot water. Alternatively, you can clean the jars or Ball Mason Jars in the dishwasher. If you wash the jars by hand, it is best to let the cleaned jars dry upside down on a clean tea towel. Ingredients such as honey, salt, sugar, vinegar or alcohol, which can be used when pickling the vegetables, also help to preserve the vegetables for longer and to Another important point that can extend the shelf life enormously is the Boiling the vegetables . Boiled vegetables can be kept for several months – provided you have used flawless vegetables and clean jars that can be sealed airtight. We would like to conclude with some "Don'ts" on the subject of pickling, things that should definitely be avoided:
- Using too little sugar: Sugar is a natural preservative and should therefore be used for pickling
- Using damaged vegetables: Vegetables that are to be pickled should fresh and ripe – as soon as you discover damage or already rotting spots, you should stop pickling
- Dirty jars: Make sure that the jars clean and there are no food scraps or other contamination – these can greatly affect the shelf life
- Too low a temperature when picking: As you know, heat kills germs and bacteria. For this reason, the filling temperature should be at least 80 °C At lower temperatures, germs can enter the glass and spread and multiply despite the vacuum
- Defective closures & lids: Make sure that the closures the mason jar or the Ball Mason Jars intact If the seal, which is stressed during each use, is porous, the jar will not be able to create a vacuum after canning
- Incorrect storage: Pickled vegetables should be stored in a dry, cool, dark place (preferably at a constant temperature). A pantry, a cellar or alternatively the refrigerator is recommended
Pickled vegetables - these are the benefits of pickling
The so-called Pickling Not only does it preserve vegetables and make them more durable, it also gives them a spicy taste . In addition, pickling vegetables relatively easy and also claims It takes very little time , so everyone can try it out. It is also nice that you decide for yourself can decide what goes into the jar and what doesn't. You decide which vegetables and spices you want to put in the jar. This brings us directly to the next point - the taste. Pickled vegetables are simply delicious! You can also significantly affect how your pickles taste at the end of the day. Do you prefer classic or can it be a little sharper Try different spices until you find the one that suits your taste. One of the most important advantages – at least for us – is that you Saving Vegetable Scraps and thus reduce food waste a little.
Recipe idea: Red Pickled Onions by Sabine Ryan
Speaking of onions – Sabine Ryan , Executive Director of American Heritage, who is herself a great passion for pickled vegetables, shares with us her closely guarded recipe the Red Pickled Onions. Curious? For the recipe you need the following ingredients:
- a large red onion
- 2 cups apple cider vinegar
- 1 large teaspoon of honey
- 1 teaspoon salt
- 3 cloves of garlic
- colorful peppercorns
In the first step, peel the fresh red onion and remove possible dirt . Cut the onion into rings or pieces and put the other ingredients in a small saucepan. Leave the broth to simmer for about 10 minutes Then put the chopped onion in a jar or in a Ball Mason Jar (if you love it as American as we do). Now pour the heated broth over the onions so that they completely covered Now the glass just needs to be sealed hermetically so that the inside vacuum After the glass completely cooled you can store it. Sabine Ryan recommends the storage in the refrigerator and consumption of the pickles within two weeks.
The pickled onions taste great with salads, on sandwiches, with cheese and of course on homemade burgers . The pickles can also be added to various pan-fried dishes. Enjoy!
Buy pickles instead of pickling vegetables yourself
The undisputed classic , which is often mistakenly referred to as pickles is equated, is pickled cucumbers . If you don’t want to pickle vegetables yourself, but still don’t want to miss out on the wonderful taste of cucumbers or just want to get some new inspiration when it comes to pickling, we would be happy to recommend the different flavors our pickles from SuckerPunch . The company produces the pickled cucumbers with a lot of love and is guaranteed to suit your taste. Just try it yourself:
- Pickles - Bread & Butter Chips from SuckerPunch
- Pickles – Three Pepper Spears by SuckerPunch
- Pickles - Bold Burger Dill Chips from SuckerPunch
