Pickling is the preservation or prolongation of the shelf life of food by anaerobic fermentation in brine or pickling in vinegar. This affects the texture and flavor of the food. The product is referred to as pickles. Balsamic vinegar can be used for pickling. However, its taste can overpower your cucumbers and carrots.
Balsamic vinegar is obtained from grapes and has a sweet taste. Its dark color also affects pickles. The main component of balsamic vinegar is acetic acid. It contains probiotic strains of bacteria that preserve food, allow healthy digestion and improve intestinal health. Balsamic can ferment for up to 25 years.
Just like champagne and sherry vinegars, balsamic vinegar can do the job of pickling well, but it’s not exactly cheap. A touch of balsamic vinegar added to another also works well. Pickles are more than 4,000 years old, when the ancient Mesopotamians began pickling cucumbers in sour brine to preserve them.
Since then, they have gained popularity worldwide due to their heartiness, health benefits and delicious taste. In this article you will find some health benefits of balsamic vinegar, recipes, tips and serving suggestions.
Benefits of Pickling with Balsamic Vinegar
Health benefits
It has antimicrobial, antioxidant, and antitumor properties that help regulate blood pressure, combat diabetes and keep cardiovascular diseases on hold. It contains many bioactive compounds such as carotenoids, phytosterols, phenolic compounds, and vitamins C and E.19
Since balsamic vinegar has the highest amount of antioxidants, it decreases the incidence of cancer and lowers the risk of heart disease. It is known to decrease both hypertension and inflammation. It also works as anti-diabetic and lower cholesterol levels.
Taste benefits
Balsamic vinegar is an Italian-aged vinegar, used in salad dressings. It is great in taste and has health benefits including antioxidant qualities. Balsamic vinegar is known for its rich, syrupy consistency and sweet-tart taste. It can elevate your pickles to higher levels. Balsamic vinegar is strong and you can mix it with another vinegar to dilute the taste and get a more balanced flavor.
Essential Ingredients and Equipment
Types of balsamic vinegar
- Traditional balsamic vinegar
- Commercial-grade balsamic vinegar
- Condiment-grade balsamic vinegar.
Vegetables and fruits suitable for pickling with balsamic vinegar
- Beets
- Turnips
- Carrots
- Radishes
Other ingredients and spices for flavor
- Black peppercorns
- Oregano
- Italian herbs
Equipment required for pickling
- Canning jars
- Canning funnel
- Lid lifter
- Jar lifter
- Bubble popper
- Jar wrench
- Vinegar
- Pickling salt
Step-by-Step Guide to Pickling with Balsamic Vinegar
Preparation of vegetables/fruits
Wash and dry the vegetables. Pickles should be made with young, fresh vegetables. Trim the end of the beans. Cut vegetables into desired shapes and sizes. Thinly slice your cucumbers, summer squash, ginger, and red onion. Cut carrots, and cucumbers into spears. Peel carrots. Blanch green beans and that helps preserve their color.
Preparing the pickling solution
Make a brine. It is equal parts vinegar and water, but you can adjust the ratio to your preference. Use balsamic vinegar alone or in combination. Steer clear of aged, balsamic or malt vinegar for pickling.
The flavorful pickle lies in the spices you add to the brine. Carrots are more exotic when pickled with coriander, ginger, turmeric, and thyme. Other classic combinations include green beans with garlic and fresh dill, cherry tomatoes with black peppercorns and garlic, and squash with onion and garlic.
Pickling process
Pour the pickling brine over the veggies covering them, nearly filling each jar but leaving 1/2 inch of headspace. Refrigerate.
Proper storage and shelf-life
When pickles are kept cold, they can last upwards of 75 days unopened in the fridge. Once opened, pickles should be stored in the fridge, submerged in brine, to maintain freshness for at least up to three months. Seal the jar after each use, and keep your fridge temperature set to between 34°F and 40°F.
Recipes for Pickling with Balsamic Vinegar
Pickled cucumbers
- Add water, vinegar, sugar, and salt in a bowl. Stir to combine until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.
- Cover all the cucumbers in the brine.
- Let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is ideal.
Pickled onions
- Thinly slice the onions and divide them between two jars.
- Heat the vinegar, water, cane sugar, and salt over medium heat, and stir until the sugar and salt dissolve.
- Let the brine cool slightly, and pour it over the sliced onions. Allow the jars to cool to room temperature before covering them and transferring them to the fridge. Your onions will be ready to eat when they are bright pink and tender.
Pickled carrots
- Add small carrots to a glass jar or slice them into smaller pieces if using large carrots.
- Heat vinegar in a saucepan.
- Add sugar and salt and stir to dissolve.
- Pour vinegar mixture over carrots. Submerge them in the vinegar mixture
- Allow to marinate for at least 1 hour or longer for more intense flavor.
Pickled beets
- Boil beets until tender, about 15 minutes.
- Reserve two cups of beet water, drain the rest, then peel the beets.
- Sterilize the jars.
- Fill each jar with beets and several whole cloves.
- Make the brine. Boil sugar, beet water, vinegar, and pickling salt. Pour the hot brine over the beets and seal the jars.
Pickled cherries
- Add balsamic vinegar, water, dark brown sugar, and peppercorns in a pan.
- Cook until the sugar dissolves.
- Reduce the heat to medium-low and add in cherries and thyme.
- Cook for about 5 minutes until the cherries have just started to soften.
- Add cherries to the quart jar and top with strained vinegar mixture.
- Let cool on the counter, cover, and refrigerate. Let sit overnight before using it.
Tips for Perfect Pickling
- Choose the right vegetables
- Get the right balance of flavor
- Control the acidity
- Experiment with spices and herbs
- Follow the right recipe
- Pick the right pickling salt
- Measure ingredients
- Sterilize the jar
Serving Suggestions
How to enjoy pickled vegetables/fruits
Pair a pickled carrot with a deli sandwich or create ginger pickled carrots to accent a ramen bowl. Make a spicy batch and serve it with pulled pork or barbecue. Add pickled carrots to salads for some zest. Saute your pickles with vegetables for a unique flavor, add them to pasta salads, or use them as a condiment on burgers and deli sandwiches.
Pairing pickled foods with other dishes
Pickled foods can be paired with dipping sauces, bacon and cured meats, cheese boards, and semi-soft cheese such as fontina, havarti, Tomme, and gouda.
Other Uses of Pickled Vegetables/Fruits
- In sandwiches
- As a condiment
- In salads
Frequently Asked Questions
What types of balsamic vinegar are suitable for pickling?
The vinegar you choose affects the taste of pickled items. White balsamic vinegar, made from white grape juice, has a light, sweet, mildly acidic flavor. It suits delicate pickles like cucumbers, cauliflower, or onions.
Traditional dark balsamic vinegar has a richer, caramel-like flavor, better for pickles with a stronger balsamic taste, such as beets or cherries.
Some brands blend white and traditional balsamic vinegars for a balanced flavor. These blends work well for various pickling recipes.
Can I reuse the pickling solution?
Yes, you can reuse the pickling solution once, but it’s best to discard it after its initial use. This is because the solution changes during pickling, absorbing flavors, acidity, and characteristics from the ingredients. Reusing it can lead to loss of flavor and effectiveness, and potential spoilage or contamination. For optimal results and safety, make a fresh solution for each batch or when pickling different items to maintain quality and flavor while minimizing risks.
How long do pickled vegetables/fruits last?
Pickled vegetables and fruits typically have a shelf life of up to 3 months when stored in the refrigerator.
Can I adjust the acidity of the pickling solution?
You can adjust pickling solution acidity with sweeteners or water. If it’s too tart, add sugar or honey; if too sweet, dilute with water to suit your taste and fine-tune your pickled items’ flavor.
Can I pickle meat with balsamic vinegar?
Yes, you can pickle meat with balsamic vinegar, and it can impart a wonderful flavor to the meat.
Conclusion
Balsamic vinegar is an excellent preservative for pickles. When combined with another vinegar, it gives a better taste. It helps regulate blood pressure, fight diabetes and prevent cardiovascular disease. Combine your pickles with any dishes or spices to create unique flavor experiences. Try pickling with balsamic vinegar at home and share it on social platforms and websites.
References
(Nih.gov)
(Dispatch.com).