Pickles are liked by people from different parts of the world, they can be purchased in stores
or they can be made from home. A clear example is the cucumbers that, being a vegetable
after a certain time, a delicious delicacy is obtained. It all depends on where we want to go.
Many hobbyists and qualified personnel seek to improve the attributes of food, so they make
pickles, simply and quickly, and do not require canning.
What is a quick pickle?
To make a quick pickle, the products are soaked in brine which is made up of vinegar, salt,
sugar and spices. Well, in a few days they are ready to be consumed. On the other hand, the
fermentation process is a little different and the taste is less pleasant.
For best results, fresh vegetables that are around us are used, if they become soft or bruised
it is customary to keep them and use them at another time.
The brine is basically made of water and vinegar, and can be adjusted to any preference.
Quick manufacturing steps.
- prepare the vegetables
The first step in any cooking process is to wash and clean the vegetables to remove dirt.
When it comes to pickling cucumbers, tomatillos, turnips, tomatoes, and other similar greens,
dice them the size and shape you want.
Vegetables recommended for blanching include carrots, okra, green beans, bell peppers,
ginger, beets, Brussels sprouts, and others.
- prepare the jars
To start by getting the glass jars with wide mouths, it is recommended to wash them very well
to eliminate any impurities they have and if you want to pack a different variety of foods
because you should buy little more than one jar, it is recommended to see the degree to
which they are transparent-.
- divide the vegetables
After having chopped, scaled and sliced the vegetables should be divided into the number of
jars in which you want to put, ensuring that the packaging is at an acceptable level with the
brine. Verify that the vegetables move through the liquid, which will indicate that everything is
ready to go.
- flavorings and spices
There is no right or wrong combination of flavorings and spices, so herbs are often used that
are more attractive to the cook's palate.
Example:
Dried herbs: rosemary, thyme, marjoram, oregano
Whole spices: mustard seeds, peppercorns, red pepper flakes, bay leaves
Ground spices: smoked paprika, cajun seasoning, or pepper
- The brine
Adapt spices or ingredients like garlic or jalapeño to the brine to make it sweeter or spicier as
required.
Sour brine recipe example:
3 cups distilled apple cider vinegar (or white vinegar)
3 cups of water
2 tablespoons plus 2 teaspoons sea salt
2 tablespoons sugar
Put all the ingredients in a saucepan and bring to a boil until nothing remains
undissolved. Let it boil for two minutes and then remove the pan from the heat.
Sweet brine recipe:
3 cups distilled white vinegar or apple cider vinegar
3 cups of water
1 1/2 cups plus 1 tablespoon sugar
1 teaspoon of sea salt
Eliminate air bubbles
After you put the brine in the glass jars with the vegetables and the flavorings, you may notice
that some bubbles are created on the top. It is better to remove them as soon as possible
before they can affect the food.
Seal the jars
After all products are stored in glass jars, seal them and make sure they are in proper
condition for 24 hours in the refrigerator. Since all vegetables are good for up to two months if
they are kept to special characteristics.
TIPS:
Give your homemade pickled vegetables a great texture
Once the recipe and basic methods of use have been established, there are some additional
things that can be added to the pickle to make a better version of itself.
Attention to the size of your chop
When cutting the vegetables, have the idea of the size and the way you want, because if you
want to accompany a hamburger or salad, you should look for a softer condition or if it is
something stronger, it is better to let it harden for a while longer.
Add some onions for extra flavor
It's a space-free veggie and makes a great addition to any salad, whether it's made with
cabbage or summer barbecue.
Before preparing your brine, know what you need
When making brine for our products, it is recommended to make an amount higher than what
you need since we do not want that later on it is not enough and we are left with spaces to fill.
Give the brine some time
Although the recipe requires that your vegetables must be left to rest for 24 hours, it does not
mean that the longer we leave it will give us better results than expected, the only thing that
will cause it is that its use time passes and it becomes a food toxic later, then it is better to let
it serve a reasonable time and use it for what we need it.
