Welcome to Paulina Cocina! We hope you're enjoying this day and are in the mood for something delicious. Today we'd like to invite you to make homemade pickles . They're so delicious! They're always a great way to eat on their own when the craving hits, put in a sandwich, in a salad, or on any dish you like. It's a great way to always have a jar of a pickle you like on hand and vary the vegetables you use to try different flavors.
In this article, we'll tell you a little about pickles: their origin, the varieties available, and how you can use them in your recipes. Plus, of course, we'll give you an easy recipe for making homemade pickles . Go ahead!
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About pickles
Pickles, also known as pickling , are a delicious way to preserve and enhance the flavor of various foods, especially vegetables. This technique involves submerging food in a solution of vinegar, salt, and spices , giving it a sweet and sour flavor and a crunchy, juicy texture.
They are very popular in the cuisines of many cultures and are used as a side dish, condiment, or even as a main course in main dishes. They can be made with a wide variety of foods. In addition to the classic pickles , you can experiment with different vegetables, such as carrots, onions, cauliflower , beets, and even fruits like mango or pineapple.
A thousand-year-old tradition
Pickles have ancient origins and date back to ancient Mesopotamia, where it was discovered that immersing food in an acidic solution preserved it for long periods of time.
Throughout history, different cultures have adopted this preservation technique , adding their own variations and distinctive flavors. From Europe's famous pickled gherkins to Korean kimchi, pickles have conquered palates around the world.
What types of pickles exist?
There are numerous types of pickles in different culinary cultures around the world. Some of the most common types include:
- Pickled gherkins: These are perhaps the most well-known and popular. They are prepared by dipping fresh cucumbers in a solution of vinegar, salt, and spices. Pickled gherkins can be eaten alone as a snack, added to sandwiches and burgers, or as ingredients in salads.
- Chutney: Originating in Indian cuisine, chutney is a sweet and sour sauce made with fruits, vegetables, spices, and vinegar. It's used as a condiment to enhance the flavor of various dishes, such as curries or rice.
- Carrot and radish pickles: These are made with thinly sliced carrots and radishes soaked in a vinegar and salt solution. They are popular in Vietnamese cuisine and are served as a side dish with dishes such as banh mi (Vietnamese sandwich) and spring roll salad.
- Sweet and sour beet pickles: Beets are sliced and pickled in a mixture of vinegar, sugar, and spices. They are popular in Eastern Europe and are often served as a side dish with dishes such as borscht (beetroot soup) and schnitzel.
- Kimchi: Of Korean origin and made primarily from cabbage and other fermented vegetables, kimchi has a spicy flavor and is served as a side dish or ingredient in dishes like bibimbap and kimchi jjigae.
- Sauerkraut: A traditional preparation of Central European origin consisting of fermenting shredded or thinly sliced white cabbage in a salty solution. It is widely used in German, Austrian, and Eastern European cuisine, as an accompaniment to dishes such as sausages, stews, and roasts.
Ideas for using pickles
Pickles are very versatile and can be used in a wide variety of dishes to add flavor, texture, and a sweet and sour touch.
- In sandwiches and burgers: A few slices of pickled gherkins on a burger or a chicken , turkey, or vegetable sandwich add a crunchy, tangy touch.
- In salads: Chopped pickled gherkins or slices of fermented vegetable pickles can be added to give a sweet and sour flavor and a little extra texture to the salad.
- In rice and grain dishes: They can be a tasty addition to rice dishes, such as fried rice or chicken rice . They can also be used in grain dishes, such as couscous or quinoa , to give them an extra touch of flavor.
- In tacos and burritos: They can be an interesting topping for tacos and burritos . Pickled onions, jalapeños, or pickled carrots can add a vibrant and refreshing flavor.
- In meat dishes: Pickles are a great accompaniment to meat , whether roasted, grilled, or braised. You can serve pickled gherkins with a steak, or use cabbage pickles in a pastrami sandwich .
- sushi rice dishes : Pickled pickles, such as pickled ginger (gari), are a classic accompaniment to sushi. In addition to adding a refreshing flavor, pickled ginger also helps cleanse the palate between bites.
- In curry dishes: They are a tasty addition to curry dishes . Pickled mango, cucumber, or carrot can be used to balance the flavors and add a touch of acidity.
4 Tips for Making Perfect Homemade Pickles
- Choose fresh vegetables to ensure your pickles have a crunchy texture and delicious flavor.
- Experiment with different spices and seasonings. You can add mustard , dill, bay leaves, peppercorns, chili peppers, or other spices.
- Sterilize glass jars before use. This will prevent bacterial growth and ensure proper storage.
- Let them sit long enough for the flavors to fully develop. While they can be enjoyed after a week, some pickles reach their best flavor after several weeks of aging.
Home Pickles Recipe
- Yields : 3 or 4 medium jars
- Preparation time : 20 minutes
- Resting time : 1 week (minimum)
Ingredients
- 1 kg of fresh vegetables (cucumbers, carrots, onions, cauliflower, broccoli, etc.)
- 500 ml of white vinegar
- 500 ml of water
- 3 tablespoons of salt
- Spices to taste (such as mustard seeds, dill, bay leaves, peppercorns, among others)
How to make homemade pickles in 5 steps
- Wash and cut the vegetables into slices or chunks as desired and cook them in boiling water for 2 or 3 minutes. Drain and set aside. It's best to cut the cucumbers in half and remove the seeds.
- In a saucepan, combine the vinegar, water, and salt. Bring the mixture to a boil and let it cool.
- Prepare previously sterilized glass jars to store the pickles. Place the spices in the bottom of each jar and add the vegetables.
- Pour the vinegar, water, and salt solution over the vegetables, making sure to cover them completely.
- Cover the jars tightly and store them in a cool, dark place for at least a week to allow the flavors to develop.
