Pickling vegetables involves two basic methods: brining for long fermentation and quick canning for a shorter process. Both use salt, vinegar, and spices, with variations such as buttery bread or cakes and kosher. Commercial pickling spices are available, but some prefer fresher ingredients and celebrity chef recipes.
While there are dozens of variations, two basic pickling solutions are used for vegetables like cucumbers, asparagus, beets, and even more specialized items like sauerkraut. For a long fermentation, called the brining method, the canners immerse the vegetables for about a month in a mixture of water mainly soaked in salt, vinegar and spices such as dill, pepper and garlic. Quick canning is a much shorter method, taking just a day or two, and uses much more vinegar and much less water, although the seasonings are similar in both methods. Between the two categories, gunners have several distinct recipes to follow, from buttery bread or cakes and kosher to low-salt varieties.
The saline solution is generally used for preparations such as sauerkraut and dill pickles. It takes a month or more to fully immerse vegetables in salt water infused with flavorings and just a little vinegar. According to Oregon State University Extension, a common pickle recipe for dill pickles uses 4 lbs. (almost 2 kg) of cucumbers, each about 4 inches (or 10 cm) long, 8 cups (almost 2 liters) of water, 1/2 cup (about 100 g) of salt and only 1/4 cup (about 60 mL ) of cider or white vinegar.
The process is not that complex, it just takes time. After seasonings such as red peppers, peppercorns, garlic, and dill have been placed in the bottom of a clean container, the pickles are filled, followed by other seasonings. On the stove, the water, salt and vinegar are heated, then poured over the pickles, which are then weighted down to ensure full immersion. A container is placed on the container and is kept at room temperature for a month’s wait.
The quick canning method is by far the favorite of pickling solutions. A variety of sweet pickles reduce the amount of salt and increase the sugar up to 1 cup (about 200 g) per 1 pound (about 500 g) of greens. An iconic member of pickling solutions makes so-called bread-and-butter pickles, which add onion slices, a high sugar content, and signature spices like turmeric, mustard greens, and celery seeds. Perhaps the simplest is the standard kosher pickle, which uses a simple combination of dill, garlic, peppercorns, and pepper flakes to give a vinegar and salt bath a kick.
Many save even more time by purchasing commercial pickling spices. These often include a diverse medley of a dozen or more ingredients common to pickling operations, from fairly standard standards like peppercorns and garlic to more exotic ingredients like juniper berries and coriander seeds. Some guns prefer fresher ingredients though, and seek the help of celebrity chefs like Emeril Lagasse, whose pickling solutions contain one part water to three parts white vinegar, along with heavy sugar and light salt. To distinguish it, Lagasse adds five, not six, seasonings: peppercorns, cinnamon stick, mustard seeds, celery seeds, and allspice.
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