Preserving fresh foods is important for cutting down on waste and feeding ourselves well. Making pickles is a great way to save a glut of fruit or vegetables for the lean months when produce is scarce or expensive. Choosing the best pickling spice will make the tastiest pickles.
Pickles are popular all over Asia, the Middle East and Europe and were probably invented in India. On the sub-continent people eat them at every meal. They give variety and intensity to rice and vegetable dishes and are thought to aid digestion.
Pickles have been a major part of the diet all around the world. From Japan to India to Scandinavia they are valued for their flavor, practicality and health benefits. Most meals will be more complex and interesting with the addition of some pickled fruit or vegetables.
Indian pickles are often made from unripe fruits such as mango and gooseberry. They are extremely pungent and sour. Lots of spices such as mustard seeds, chili, ginger and cumin are added to make astringent foods to go with rice and sweet chutneys such as mango. Eaten together they make a balanced meal.
Depending on preparation they can have a wide variety of health benefits. Fermented pickles are high in bacteria which aid in digestion. Raw ones contain high levels of antioxidants from the fresh produce. All types have different vitamins and minerals and are useful as a source of micro nutrients in cold seasons.
The process can take months or just a few minutes. Quick pickles can be made by heating the solution of vinegar, sugar and spices and then adding vegetables for a few minutes. They are not preserved in the same way and must be eaten straight away but are a lovely was to add acidity to a dish.
Adding aromatics in the form of spices takes pickles to another level. Usually they are used in their whole form. Many grocers & delicatessens sell prepared mixes. However, it is easy to make them and then the flavor can be adjusted to individual preferences.
Other spices are used to add aromas, coriander seed, cumin, black mustard and asafoetida are all popular in India. In Europe yellow mustard is more popular and gives a mellower flavor than the intense black variety. Herbs are often used in Europe, dill in Scandinavia, rosemary or thyme in France.
Using spices when making pickles is a great way to make them more complex and interesting. They come from around the world so the type of cuisine will dictate the use of spices to some extent. A quick pickle solution with just a couple of spices is a handy thing to have in the fridge to make them quickly to accompany dinner.
Pickles are popular all over Asia, the Middle East and Europe and were probably invented in India. On the sub-continent people eat them at every meal. They give variety and intensity to rice and vegetable dishes and are thought to aid digestion.
Pickles have been a major part of the diet all around the world. From Japan to India to Scandinavia they are valued for their flavor, practicality and health benefits. Most meals will be more complex and interesting with the addition of some pickled fruit or vegetables.
Indian pickles are often made from unripe fruits such as mango and gooseberry. They are extremely pungent and sour. Lots of spices such as mustard seeds, chili, ginger and cumin are added to make astringent foods to go with rice and sweet chutneys such as mango. Eaten together they make a balanced meal.
Depending on preparation they can have a wide variety of health benefits. Fermented pickles are high in bacteria which aid in digestion. Raw ones contain high levels of antioxidants from the fresh produce. All types have different vitamins and minerals and are useful as a source of micro nutrients in cold seasons.
The process can take months or just a few minutes. Quick pickles can be made by heating the solution of vinegar, sugar and spices and then adding vegetables for a few minutes. They are not preserved in the same way and must be eaten straight away but are a lovely was to add acidity to a dish.
Adding aromatics in the form of spices takes pickles to another level. Usually they are used in their whole form. Many grocers & delicatessens sell prepared mixes. However, it is easy to make them and then the flavor can be adjusted to individual preferences.
Other spices are used to add aromas, coriander seed, cumin, black mustard and asafoetida are all popular in India. In Europe yellow mustard is more popular and gives a mellower flavor than the intense black variety. Herbs are often used in Europe, dill in Scandinavia, rosemary or thyme in France.
Using spices when making pickles is a great way to make them more complex and interesting. They come from around the world so the type of cuisine will dictate the use of spices to some extent. A quick pickle solution with just a couple of spices is a handy thing to have in the fridge to make them quickly to accompany dinner.
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