Pickling is a method of preserving food in order to extend its shelf life by immersing it in either vinegar or brine. The acidity of the solution means that bacteria cannot survive in the environment, meaning the food doesn't rot or mould.
We've put together a simple guide on how to create your own pickled goods, top tips and tricks for ensuring that you get the most out of your home pickling and a selection of our favourite recipes for you to add to salads, sandwiches and stir fries!
The word pickle comes from the Dutch 'pekel', or German word 'pókel' meaning salt or brine and the method is thought to have been used for food preservation for thousands of years, making appearances in literary texts such as the Bible, The Book of Jewish Food and even Shakespeare's writing. Throughout history, pickling has been a necessity for survival, filling the stomachs of hungry sailors and travellers that relied on pickled goods to sustain them during long voyages, and providing a vital source of food to families throughout the Winter.
From cauliflower, radishes, onions, cucumber and eggs to Korean kimchi and Eastern European sauerkraut (pickled cabbage), pickles and pickled goods are renowned for their sharp flavour, adding an acidic element or depth to a meal or dish and feature amongst many cultures.
Wash and dry a mason, kilner or jam jar that has an airtight lid. Mix all ingredients needed for the pickling solution together in the jar, then simply add vegetables, eggs etc. to the jar and seal.
We've put together some of our favourite pickling or pickled recipes for you to try.
This pickled dish is the perfect summery side for salads and a great way to use up those excess...
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