Making Your Own Pickles
Pickles in Vinegar: Preserving food in various types of preserves, so that they may be available at the times of the year when they
are least abundant, is a culinary habit practiced for thousands of years. Pickles is food such as vegetables or animal, preserved in vinegar or in a brine. Pickles are mostly common in southern Europe, where the quality of vinegar is fundamental and can be
flavored with spices or aromatic herbs such as dill. It is thought that the first pickes appeared in Mesopotamia more than 4000 years ago. and throughout history there are several references to these foods. It is said, for example, that Queen Cleopatra of
Egypt ate pickles, believing that they rejuvenated her. These also abounded in the feeding of the troops of Julius Caesar, since they were believed to increase the physical and mental strength of the soldiers. Napoleon Bonaparte is also said to have offered
twelve thousand francs of reward to the person who presented the best pickles to feed his troops. These vinegar preserved foods are so popular that there are even immense literary references:in Shakespeare's work, for example, references to pickles abound,
including as metaphors, revealing that these would already be well rooted in habits and traditions: Oh, Hamlet, how camestthou insuch
a pickle?” (Act 5, Scene 1.) Although it has been a form of preservation for thousands of years, pickles are still a very popular food, present in a series of traditional dishes of our gastronomy. Making
Your Own Pickles: Today I’ll share with everyone how to quick pickle any vegetable. Pickling is best done with super-fresh vegetables. Save the slightly bruised specimens for soups or other forms of preservation. Almost any
vegetable can be pickled, and the shape you choose to pickle in is entirely up to you. For example, carrots can be peeled and sliced into matchsticks or coins. Cherry tomatoes, green beans or asparagus are best preserved whole.
Pick out some fresh produce and wash it thoroughly. Chop your vegetables into whatever shape you’d like them (discs are a safe option if you’re not sure). Ingredients:
1 medium size cauliflower, 3 carrots, 1 green pepper, 1 red pepper, 6 small onions,, 4 radish, 12 cherry tomatoes, 3 bay leaves, 9 cloves garlic, 9 grains of black pepper, 1 teaspoon oregano some dill, some basil, 2 cup apple cider vinegar, 2 cup
water, 1 tablespoon salt ,1 ½ tablespoons honey. Preparation: I recommend that all vegetables must be blanched in boiling water for two to three minutes and then
cooled in an ice bath to preserve their color. Once that is done, pack the cauliflower, carrots, onion, peppers, cherry tomatoes, radish and garlic into a quart-sized wide-mouth
mason jar. Place the jar in the sink, since you’ll be pouring hot liquid into it soon. In a medium saucepan, combine the vinegar, water, salt, honey, bay leaf, oregano, dill, basil and a generous amount of freshly ground black pepper. Bring the mixture
to a simmer over high heat, then carefully pour the hot vinegar mixture into the jar. You should have enough to completely submerge the vegetables (and maybe a little extra). Tuck the bay leaf into the side of the jar. Let the pickles cool to room temperature
(about 1 ½ hours) before gently tapping the jar to remove air bubbles. The pickles should be pretty well pickled and ready to consume at this point. If you’re not eating them right away, securely fasten the lid and refrigerate for up to a month.
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