Pickling, achieved through fermentation in brine or soaking in apple cider vinegar, transforms flavors in a delightful way. This culinary practice dates back to 2400 B.C. in India, where cucumbers first met the Tigris River.
But pickling isn’t just about history; it’s a modern solution to food waste, ensuring no delicious bites go to waste. Beyond preservation, pickling offers health benefits like boosting your immune system, aiding weight management, and regulating blood sugar.
In this exploration, we’ll delve into pickling’s essentials, including its advantages, disadvantages, and potential risks. Food lovers, get ready for a flavorful journey that enriches your culinary knowledge.
What is Apple Cider Vinegar?
Apple cider vinegar is a fermented juice from crushed apples that contains acetic acid and nutrients such as B vitamins and vitamin C.
Types of apple cider vinegar
- Filtered Apple Cider Vinegar
- Unfiltered Apple Cider Vinegar
- Unpasteurized Apple Cider Vinegar
- Organic Apple Cider Vinegar
- Raw Apple Cider Vinegar
Nutritional value of apple cider vinegar
Diluted apple cider vinegar contains an insignificant amount of calories per serving; almost no fat, carbohydrates, or protein; and no fiber. It has a small amount of minerals and potassium.
Why Apple Cider Vinegar is a Good Pickling Agent
Benefits of using apple cider vinegar
- Unlike other vinegar, apple cider vinegar offers pickles a mellower taste since it is adequate for apples.
- It supports healthy digestion due to a dozen strains of gut-friendly bacteria.
- It helps with appetite regulation and weight loss, increasing the feeling of fullness.
- Pickle juice offers various health benefits, including muscle cramp relief.
- It helps regulate blood sugar levels.
How apple cider vinegar affects Pickling
Apple cider vinegar will darken most vegetables and fruits.
Preparing to Pickle with Apple Cider Vinegar
Choosing the right produce
Pick your freshest veggies for the best results, as it suspends them at their peak. Use almost any vegetable and any fruits that are prime for pickling. Cucumbers and onions are classic choices, but cauliflower, beetroot, cabbage, and green beans are great starting points if you want to experiment.
Tools and equipment needed
- Canning Jars
- Canning Funnel
- Lid Lifter
- Jar Lifter
- Bubble Popper
- Jar Wrench
Basic pickling recipe using apple cider vinegar
- Choose unblemished veggies at their super-fresh best for the best results. Use cucumbers, onions, cauliflower, beetroot, cabbage, and green beans.
- Prepare your produce as you decide to spear, shred, grate, or slice. How you segment your vegetables is up to your preference. The finer they are, the faster they pickle.
- Extract water by sprinkling your vegetables with a light covering of salt and leave for one hour. That will prevent liquid from within your vegetables from diluting and clouding your pickle liquid. Rinse and thoroughly dry your vegetables before moving on.
- Make your apple cider vinegar brine by combining apple cider vinegar, water, and one tablespoon of sugar, honey, or agave.
- Get creative and customize your pickle with some seasonings. It is up to you to make it sweet, spicy, or sour. Choose the sugars, spices, and herbs to satisfy your tastebuds and add them to your brine mixture. You can also add garlic, chili, or black peppercorns if you like a bit of fire.
- Pour your pickle liquid into a pan, boil, and simmer for three minutes. Then, set aside to cool.
- Add your vegetables to a jar and pour over the cooled vinegar mixture. Seal the jar and leave it in the refrigerator.
Techniques for Pickling with Apple Cider Vinegar
Quick Pickling vs Fermenting
Quick pickling is the most common type found in grocery stores. It does not include fermentation because it uses an acid, such as vinegar, in its pickling brine. Fermented pickles follow the lactic acid fermentation method, which only uses water and salt in their brine.
How to Quick Pickle with Apple Cider Vinegar
- Prepare the jars. Wash them with soapy water and rinse well. Set aside to dry, or dry by hand.
- Wash and dry the vegetables. Peel the carrots. Trim the end of the beans. Cut vegetables into desired shapes and sizes.
- Add herbs, spices, or garlic you are using between the jars.
- Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing them.
- Make the brine using apple cider vinegar, water, salt, and sugar in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar within 1/2 inch of the top.
- Remove air bubbles by tapping the jars against the counter.
- Seal the jars. Place the lids on the jars and screw on the rings until tight.
- Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. Wait at least 48 hours before cracking them open.
How to Ferment with Apple Cider Vinegar
- Clean and sanitize the equipment.
- Activate the yeast in lukewarm water with sugar.
- Pour the apple juice into the carboy or jar, then the activated yeast. Close and fix the airlock.
- Ferment at room temperature (from 16 to 22°C/60 to 71°F) for 30 days or until there are no apparent bubbles in the airlock.
- Let stand in the refrigerator for 24 hours to decant the cider. The yeast will settle at the bottom.
- Sanitize the bottles, then pour the cider, avoiding lifting the yeast deposit. Discard the solid residue.
- Add ½ teaspoon sugar in each bottle, close, and ferment at room temperature for two weeks.
Tips for successful pickling
- Produce must be fresh when pickled.
- Select the most uniform, unspoiled produce.
- Scrub food well.
- Use canning or pickling salt.
- Use cider vinegar with 5 percent acidity.
Recipes for Pickling with Apple Cider Vinegar
Pickled vegetables (cucumbers, carrots, onions)
- Add sliced vegetables to a mason jar or glass container. Set aside.
- In a small saucepan, add the vinegar of choice, water, salt, and sugar.
- Pour the brine over the vegetables, ensuring they are fully submerged.
- Seal well and shake to combine.
- It will keep it in the refrigerator for 2-3 weeks.
Pickled fruits (strawberries, watermelon, peaches)
- Combine vinegar, water, sugar, salt, and spices in a large pan, keeping fresh herbs to one side until the jarring stage. Place over medium heat, stirring until the sugar and salt dissolve, and the spices infuse. Simmer for 5 minutes, then allow the brine to cool slightly.
- Pack your prepared produce into appropriately sized, clean, cool jars. Fit in as much as possible without squashing or forcing too tightly, leaving a gap of about 1cm (1⁄2in) from the top rim.
- Pour the brine over the fruit. Tap out any trapped bubbles. Top up with brine again so the produce is covered, up to 2–3mm (⅛in) from the very top, and seal with a sterilized dry lid.
Pickled eggs
- Peel the eggs and place them in the bottom of a clean, quart-sized glass jar.
- In a medium saucepan, add the vinegar, water, onion, sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent for about 5 minutes. Remove from heat and let cool for a few minutes.
- Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. Seal the jar.
- Refrigerate for up to 1 month.
Pickled fish
- Take the fish pieces and dust them with flour and season with salt and pepper. Heat the oil, fry the fish in a large frying pan. Put aside on draining paper.
- Heat the vinegar and water on a medium heat. Add the onions, sugar, salt, spices, jam, bay leaves and cook for 8-10 minutes.
- Add the corn flour mixture and stir well. Transfer the fish, onion, and curry sauce mixture to a large heatproof dish. Allow the sauce to cover all the fish.
- Allow to cool and cover the bowl or container and store in the fridge overnight or for a few days.
Pickled meat
- Bring four gallons of water to a boil over high heat.
- Add salt and sugar.
- Boil the mixture until a large head of foam appears. Skim this head off the foam. Remove the pot from the fire and allow the pickling mix to cool to room temperature.
- Pour the cooled pickling mixture into a large crock and add the meat you wish to preserve. Submerse the meat by keeping it under the pickling liquid, place a clean cutting board on top of it, and weigh it down.
- Leave the meat in the pickling liquid for three days.
Storing and Using Pickled Foods
How to store pickled foods
Keep refrigerated.
How long pickled foods can be stored
They can last upwards of 75 days unopened in the fridge.
Serving suggestions for pickled foods
- Omelets.
- Burgers.
- Salads.
- Fried Rice.
How to use pickled foods in cooking
Pickled veggies are delicious as a snack straight from the jar, added to bowl meals, salads, and sandwiches.
Troubleshooting Common Pickling Problems
How to fix pickling mistakes
- Sweeten them up if they sour.
- Dilute vinegar if too sour.
Common pickling problems and their solutions
- If the vinegar is too weak, use at least 5% acidic vinegar.
- Keep cucumbers immersed in the brine if the brine is not enough.
- Use salt substitutes if not salty enough.
How to avoid common pickling mistakes
- Use vinegar with 5% acidity.
- Use fresh vegetables and fruits.
- Use the correct measurement of salt.
- Use the appropriate vinegar.
- Make sure the product is immersed in brine.
Health and Safety Considerations
Food safety when pickling
- Wash and dry your vegetables.
- Sterilize your jars and lids.
- Do not alter vinegar, food, or water proportions in a recipe.
Potential health risks associated with pickling
- Eating too much sodium can cause your kidneys and liver to work harder.
- Pickled food intake could increase gastric cancer risk due to nitrate and nitrite content.
- Too many pickles cause high blood pressure.
How to reduce the risk of contamination
- Maintain the temperature at the optimum level and prevent contamination from dust and insects.
- Use boiling water.
- Cover the container opening with a clean, heavy bath towel to prevent contamination.
- Use clean disinfected jars/bottles and invert them after disinfection until you are ready to fill them.
Safe handling of pickled foods
- Use only a pickling variety of cucumbers.
- Remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers.
- Pickles can be stored in the fridge or stored at room temperature.
Conclusion
In conclusion, the benefits of pickling with apple cider vinegar include weight loss, healthy digestion, appetite regulation, muscle cramp relief, and blood sugar level regulation. Try pickling at home using spices and herbs of your choice. Be as creative as you want.
FAQs
Can I use any vinegar for pickling?
You can use different vinegars for pickling, but white vinegar is commonly recommended for most recipes due to its clear color and neutral flavor, which won’t overpower your ingredients. Still, you can try apple cider vinegar or rice vinegar for unique flavors, depending on your taste and the recipe.
Is it safe to eat pickled foods that have changed color or texture?
It’s unsafe to eat pickled foods with changed color or texture. These changes may indicate spoilage or bacterial growth, risking foodborne illness. Discard pickled foods showing noticeable changes for safety.
Can I reuse pickling liquid for future batches?
You can reuse pickling liquid once, but it may lose effectiveness over time. When reusing it, check quality and adjust seasonings as needed for the desired taste in your subsequent batches.
Do I need to use a specific type of salt for pickling?
For the best pickling results, use canning or pickling salt. These salts are free of additives like iodine or anti-caking agents, which can affect the pickling liquid’s clarity and texture. They dissolve easily and guarantee consistent flavor and appearance in your pickled products.
Can I use honey instead of sugar in pickling recipes?
You can use honey instead of sugar in pickling recipes, but be aware that it has a distinct flavor, potentially altering the taste of the pickled food. Adjust the honey quantity based on your taste and the recipe. Keep in mind that honey may also impact the final color of the product when used as a sweetener in pickling.
How long does it take for pickled foods to ferment?
Fermentation for pickled foods usually takes 5-6 weeks but may vary based on factors like food type, recipe, and environment. Follow your recipe closely and check the food regularly for desired fermentation.
How can I tell if my pickled foods have gone bad?
You can tell if your pickled foods have gone bad by looking for signs like mold growth, sour taste, or an unpleasant smell. These indicate the food may be unsafe. If you see these signs, discard the batch to avoid health risks.
Can I pickle foods without using vinegar?
Yes, lemon juice is a suitable substitute for vinegar in pickling. Adjust the quantity to match your taste and the recipe.
What is the difference between pickling and canning?
Canning and pickling are different food preservation methods. Canning preserves food in containers, like jars or cans, for an extended period. Pickling, in contrast, uses acid or fermentation to extend shelf life. The key difference is preservation approach: canning seals in containers, while pickling uses acid or fermentation.
Can I pickle foods without using a brine?
Preserving foods without brine can lead to dryness. Brine, usually made with water, salt, and sometimes vinegar, maintains moisture, preserving texture. For better flavor and texture, brine is a commonly recommended pickling method.