The art of pickling at home

Pickling is an old method of preservation dating back thousands of years. In the past, pickling was used to preserve food supply to last throughout the year and this would come in handy in times of need. In simpler terms, pickling basically means storing food in solutions for long periods to prevent it from spoiling or going bad. Vinegar is the most common type of solution used for pickling, however in other foods such as the Korean, kimchi, brine that encourages fermentation is used.

One of the most famous pickled food is cucumber. You’ll usually find it soaked in a jar of vinegar mixed with some spices and makes a popular snack. Some like to include it in sandwiches or burgers too. Just thinking about it makes my mouth water! The beauty of pickling is that you can use the vegetable of your choice. Carrots, cucumbers, radish or even okra. It’s all up to you.

Now I know you’re wondering the vegetables might get soggy if they’re soaked in a jar of vinegar. We’re here to assure you that that won’t be the case if you just make sure your vegetables are fresh. Head onto our section of supermarkets with delivery services for all your fresh and crisp veggies!

For this piece, we’re going to give you a few tips and guides on the art of salty, sweet and spicy pickling in the comfort of your home.

Cucumber in dill pickles

This is such a yummy snack to have as you watch a movie and need to keep your mouth busy. It should take about 15 minutes of prep time and a 3-day chill process. 

Ingredients you’ll need:

·      1 cup white vinegar

·      1 and a half teaspoon sugar

·      2 and a quarter teaspoon kosher salt (2 teaspoons of table salt can be used as a substitute)

·      Half teaspoon ground pepper

·      6 cloves of garlic

·      Cucumbers (half a kilo)

·      Half a jalapeño pepper (optional)

·      2 tablespoons chopped dill weed

·      2 Glass jars for storage

Directions:

·      Bring the vinegar, sugar, salt and ground pepper to a boil over a medium to low heat pan with 3 quarters cups of water and leave to simmer for approximately 5 minutes.

·      As that is simmering, crush the garlic.

·      Take your cucumbers, chopped dill weed, jalapeño pepper and crushed garlic and divide between the two glass jars filling them until they are half an inch from the top.

·      Pour in the hot vinegar mixture into the jars to ensure all the ingredients are covered in the liquid.

·      Cover the jars tightly with their lids and chill for the next 3 days to allow all the flavors to get incorporated before finally serving.

Sweet and spicy pickled carrots

This sweet and spicy combo will shock your taste buds and hit home with every bite. The unique flavors will have you wanting more and it’s a great appetizer. This should take about 15 minutes of prep time and a 24-hour chill process.

Ingredients you’ll need:

·      1 and a quarter cup apple cider vinegar

·      A quarter cup of sugar

·      1 tablespoon table salt

·      1 and a quarter teaspoons of ground coriander

·      Peeled and cut carrots (half a kilo)

·      2 halved cloves of garlic

·      1 classic quarter cut, pili pili mbuzi

·      2 Glass jars for storage

Directions:

·      Bring the apple cider vinegar, sugar, salt and ground coriander to a boil over a medium to low heat pan with 1 and a quarters cups of water and leave to simmer for approximately 6 minutes.

·      Place your cut carrots vertically into the 2 jars and add the garlic and pili pili mbuzi in between the carrots, filling them until they are half an inch from the top.

·      Pour in the hot apple cider vinegar mixture into the jars and ensure all the carrots are covered in the liquid.

·      Cover the jars tightly with their lids and chill for the next 24 hours to allow all the flavors to get incorporated before finally serving.

There you have it! Easy peasy pickling!