The World of Pickles prt.1

Pickles, where to even start. Pickling at its core is a simple matter of adding a vegetable, fruit, meat or fish product to a brine (a solution made from salt and water) or an acid solution normally vinegar. Or sometimes a mixture of the two. 

Solutions that are high in acid or salt prevent the growth of micro-organisms that cause food spoilage, making pickling a very easy and convenient way to preserve food. Allowing for a longer shelf life. Most foods that are pickled in acid use vinegar, though in some cases lemon or lime juice can also be used. 

Fruits preserved in sugar such as in jam or preserves or purely in alcohol while not generally considered a pickle as such still deserve a mention here. 

Examples of the importance of sugar in pickling can be found in the British staple piccalilli as well as in various chutneys. Sugar is a very common ingredient in a lot of pickle recipes, mostada di frutta di cremona or ‘mustard fruits’ in english is a sweet fruit pickle, that as the name suggests is made with a large amount of mustard and also a large amount of sugar.   

Salt is also a vital ingredient in pickling. 

The Japanese have made an art out of salt production, though most Japanese salts have such a hefty price tag that it is often out of reach for casual pickling adventures. 

Fleur de sel or flower of salt is a great french salt that can be substituted. 

We are big fans of Murray river pink salt www.murrayriveresalt.com.au.

The Importance of Vinegar

Not all vinegars are created equal, In Sandor Katz brilliant book “The Art of Fermentation” he mentions the idea that kombucha is often described as an immature vinegar. 

The kombucha ‘scoby’ and the ‘mother’ used to ferment vinegar are almost identical.

Vinegar can be made from any alcohol or solution of fermentable sugars. 

Amongst cooks in kitchens across the world vinegar has become a highly regarded commodity, various wine and sherry grapes are now grown for the distinct purpose of making vinegar. 

Some growers put as much time and effort into producing a high quality vinegar as some wine makers do for their wine.

Vinegar is not only made from grapes though, malt vinegar comes from beer, cider vinegar from cider, we even have vinegars made from berries and other fruits. 

Not to forget vinegar made from rice or grains ( corn, wheat, sake lees, just to name a few).

When pickling with vinegar, be sure to choose your vinegar carefully, as the final pickle flavour will be determined by the vinegar you use. 

We recommend Lirah vinegar. www.lirahcom.au 

Pickles have been around for thousands of years, like most food related history putting an actual date and place to the beginning of this practice would be almost impossible. 

The most popular current theory is that pickled cucumbers originated in their native India in the Tirgris Valley in the south west of India around 2030 BC. 

Though other sources claim there is archaeological evidence that pickling actually began earlier in the ancient world of Mesopotamia, around 2400BCE.

Some cheeses are even considered to be pickled! Feta (Greek or Bulgarian), Domiati (Egyptian) and Halloumi (Cyprus) are kept in salted whey or brine, preventing mould growth and allowing the cheese to be preserved.

Yerevansky ser a cheese from Armenia is ripened in cans filled with brine. 

The line between pickling and fermenting is a difficult one to draw. Sauerkraut, kimchi and bread and butter pickles are all essentially fermented products, though they in fact fall under the classification of pickles. 

We will dive into the complex and fascinating world of fermentation and all its wonders in a future post. Modern pickles are generally not a fermented product, and as such do not rely on lactic acid and is family of microorganisms, instead they are submerged in a highly acidic solution that actually kills all the microorganisms, good and bad, allowing for products to be preserved for a much longer amount of time. 

What can be pickled? And when should you pickle?

The best time to pickle or preserve anything is the time when you have an abundance of produce. Spring and Summer are always the best times to find cucumbers, beans, eggplant, carrots and an assortment of fruits. 

Though you can pickle at just about anytime of year. 

Just about anything can be pickled in one way or another. Included in this post is a quick pickle recipe that can be used for most vegetables and fruits, it's especially good for cumquats. Pickled cumquats make a great accompaniment for cheese. 

Pickle Liquor Recipe

700ml white wine vinegar 

1500ml cold water

400g sugar

25g salt 

10 g fennel seeds

2 fresh bay leaves 

6 parsley stalks 

Method

Add the vinegar, water, sugar and salt to a large saucepan. 

Slowly bring to a boil, once the sugar and salt has dissolved, add the fennel seeds, bay leaves and parsley stalks. Reduce heat to a gentle simmer. For about 10 minutes. 

Remove the parsley stalks with a pair of tongs.

The pickle liquor is now ready to go.

Pour over your prepared vegetables or fruit of choice.

The best way to do this is to have your vegetables or fruit cut and ready in a clean, sterilised glass jar. 

Pour the hot pickle liquid over the vegetables and screw the lid on. 

Allow to cool completely, then place in the fridge for a few days or up to a week. 

This post gives you a taste of what pickling is all about. In future posts we will dive deeper into the world of pickles, exploring the pickles of different cultures and their place in various cuisines.