Preserving food: Pickling
Food preservation is a process that consists in the manipulation of food to store it and make it last longer. By doing so, we avoid the growth of microorganisms and bacteria that deteriorate food and are harmful to our health. Preserving food is a highly beneficial way to contribute to the environment, since we are avoiding food waste.
Although we can get canned food in supermarkets, by preparing it ourselves at home, we are not only avoiding the waste of fruits and vegetables that we are not going to use immediately, but we are also reducing those packaging materials, mostly plastic. The most interesting thing about this is that we can have a much better control of the sodium and sugars we add, therefore, they can be healthier than those in the supermarkets. So let's get to work and let's try one of the many different ways that exist.
Pickling, a method of preserving food in vinegar.
This method consists of a brine or marinade in vinegar, to which is usually added a little salt and sugar, which produces a sour taste and a change in the texture of the preserved food. There are essentially two ways to prepare this method.
Quick pickling or refrigerator pickling involves placing the vegetables in a solution of vinegar, water and salt (sometimes sugar is also added) and storing them in the refrigerator for a few days in a non-metallic container.
Although this type of pickling does not develop a deep flavour, it will last from a couple of weeks to several months.
Cooking/boiling method: with this approach, the mixture of salt, sugar, water and vinegar is brought to a simmer and then poured into an airtight, heat-resistant container in which the chosen vegetables are placed, until they are fully submerged. The container is then sealed and stored.
What foods can be pickled?
Some fruits and vegetables that can be pickled are previously blanched asparagus and beans, tomatoes, onions and cucumbers, carrots, ginger and peppers.
Quick reminder for when pickling:
Regardless of the type of pickles you want to make, a non-metallic container, previously washed with hot soapy water, rinsed and dried, is always necessary. These containers can be reused as many times as possible, as long as they are not chipped or nicked.
The proportion between water and vinegar is equal parts, and a fourth part salt and sugar. The vinegar should have an acidity of at least 5%.
Pickles are best made with fresh fruits and vegetables, and preferably of the same size.
Fruits and vegetables should be carefully cleaned.
Remember to leave a space of about 1/2 inch between the top of the food or liquid and the jar lid.
If we have whetted your appetite for pickling fruits and vegetables, here are some recipes to try and follow step by step: