Why not consider a preservation method that has been 5000 years in the making - pickling. Canadian menus are indicating a growing consumer interest way beyond the burger, from Kimchi to Kosher, brine and vinegar pickles really appeal. Pickling is a process used to preserve food through either anaerobic fermentation or immersion in a vinegar solution. This extends the shelf-life of the food as well as much of the nutrition with additional probiotic benefits.
Anaerobic fermentation works when a salt brine is added to produce that encourages the development of good bacteria. These good bacteria also work to prevent development of bad bacteria. Sauerkraut is the first that comes to mind when I think of the products of this pickling method.
The second main pickling method is to immerse pickles in a strong acid solution like vinegar that is unfriendly to bacterial growth. Pickled beets anyone?
If the major ingredient in the preserve is vinegar or a salt brine, the preserved product is a pickle versus relish which often uses vinegar or sugar as a part of the preserve, but not as the major ingredient. Steer clear of aged or concentrated vinegars like malt or balsamic when pickling but just about any other type or combination of vinegar types work well.
Recent trends include pickling fruits like blueberries, pears and peaches. Tastebuds just love the sweet and sour counterbalance that is created when pickling fruits.
Another trend and good fit for the farm kitchen is the quick pickling or refrigerator pickling method. Quick pickles are easy to make and can be ready to eat in as little as 15-30 minutes. It is a simple process, add vinegar and water with a bit of sugar and a pinch of salt to a glass jar with a tight-fitting lid, shake it thoroughly and then add your cut up vegetables. If adding additional herbs or spices, it is best to heat the brine to infuse flavours. Boiling the brine is also advised when you're adding more than a teaspoon or two of sugar in order to dissolve it. The process then is reversed to add veggies first then pour the boiled brine over them.
Quick Pickle Tips
- Keep in mind the longer they sit, the softer they become, so enjoy pickles quick if you prefer them crunchy.
- Quick pickles won't last like pickles that have gone through a proper canning process. Be sure to refrigerator them and use them up within two weeks.
- Always brine and store your quick pickles in a non-reactive container, such as glass jars.