Pickling
Pickling is preserving and flavouring vegetables or fruit in an acidic brine of water, vinegar, salt and usually a little sugar.
Origin
Preserving in acid is an old method. Today pickles are valued mainly as a fresh, crunchy contrast: acidity balances richness and roasted flavours on the plate.
How to
Briefly bring water, vinegar, salt and sugar to a boil until everything has dissolved. Layer vegetables such as cucumber, red onion or carrot in a clean jar and pour the brine over them. Spices like mustard seeds, bay leaf or peppercorns add depth. Let the jar cool, then keep it in the fridge.
Common mistake
Jars that are not clean. Rinse them out with hot water, otherwise the shelf life suffers.
Related recipes
Beet-Cured Salmon with Avocado Cream and Pickled Pumpkin, Mexican Taco Night with Crispy Tacos, Oyster Mushrooms and Creamy Guacamole
Related terms
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