Trending in 2021: Pickling
2021-02-16
Each year, more and more Australians are discovering the simple joy of pickling.
From cucumbers to cherries, onions to peaches, the odds are you can pickle kitchen staples you already have on hand quickly and easily.
A unique way to enjoy your favourite foods and a great way to save on food waste, pickling is budget-friendly and something you can get started on today!
What is pickling?
Pickling is the process of keeping food or extending its shelf life by preserving it in a variety of ways. The most common ways to pickle food is by preserving it in vinegar or brine, and the end result is a slightly different taste and texture. The resulting food is called a “pickle” - ie. pickled cucumbers.
Common foods like yoghurt are already fermented - so you’re probably already a fan!
Pickled and fermented foods are good for your gut health and are also a great way to use up produce.
What is the pickling process?
There are two key ways to pickle foods.
The first way is to preserve the foods in vinegar. This is called “quick pickling”. Vinegar, which is used in both food and natural cleaning products, is so strong that the process of ageing is essentially halted, and bacteria is unable to breed. The proportion of water to vinegar in this pickling method must be strong enough to be safe and to keep bacteria and mould from growing. There also needs to be a certain amount of salt. We recommend this process of pickling for beginner’s to the world of pickling, and distilled white vinegar is the best one to use.
The second (and more old-school) way to pickle food is to use lactic acid from fermentation to preserve your food. This involves mixing large-grain sea salt in water to create brine. You can then flavour the brine with garlic, chilli or similar flavours, and pickle your produce. Many even add olive oil into the mix! If you prefer this method of pickling, we recommend checking out this guide to beginner’s fermentation.
With both methods, make sure to seal the end product tightly in air-tight jars.
What can you pickle?
If you love fresh produce, but always feel that you are left with waste, pickling is absolutely for you. And you can pickle just about anything!
Asparagus, capsicum, cauliflower, carrots, green beans, cucumbers, mushrooms, onions, tomatoes and turnips are all veggies that are great pickled. You can even pickle eggs or herrings, like they do in Scandinavian countries. If you love fruit, pickled cherries, peaches, strawberries and blueberries are all delicious.
How do I use my pickled produce?
On average, quick-pickled produce (pickled in vinegar) lasts around 2-3 weeks. The best way to tell is by checking the lid of the jar to see if it has become rounded or domed. If it is, throw out your pickles.
You can use your pickles in salad dressings, salads, alongside sushi or fish, or just as a simple snack on their own. Pickle juice usually lasts a bit longer, and can be used in cocktails, as a substitute for vinegar or as a salad dressing of its own. Pickle juice is also an easy way to give your gut a shot of the good stuff, and to loosen up a tight bowel.
The joy of pickling is that you probably have everything you need in the pantry to get started! With just a bit of vinegar, salt, fruit or veg and a few good quality jars, you are well on your way to wowing the entire family and saving on food waste too.
