What is Pickling?

Pickling is a method used to preserve food stuffs. The food items are placed in various liquids such as oil or vinegar to help preservation. Since ancient times, people have devised different ways to preserve and pickle foods so that during famines or long winters food is not a problem. The earliest example of preserving food dates back to the period when the construction of the Great Wall of China was going on. The workers thrived on sauerkraut which is a type of fermented cabbage. Pickling of food not only preserves food but also changes the flavor and the taste of the food that is being pickled.

The pickle making process began since the year 2030 BC. The pickles were prepared from cucumbers whose seeds were brought by the people from Northern India to the Tigris valley. From then various experiments were tried to preserve cucumbers. And the most recent one that using brine was also invented and became very famous. Earlier America was known for pickles. It is also believed that sour pickles help in balancing the acid and alkaline content of the human body which destroys the bacteria in the digestive tract. Pickles played a very important role in folk medicine.

Pickles are a type of food that is eaten all around the world and is very famous. Pickling is an easy process and is also known as corning or brining. In different parts of the world the same pickle is prepared in different ways. In America and United Kingdom pickle is made using cucumbers in vinegar solution. On the other hand in India and other South Asian countries pickle is made using fruits such as raw mango, lime etc. in oil and salt mixture.

Pickling cucumber is also a common practice in America. The other ingredients are vinegar and spices such as cloves, garlic, mustard or ginger. The brine solution helps preserve food using the anaerobic fermentation which results in pickle. A sour taste in developed as a result. Fermentation causes longer life of the pickle.

India’s pickle recipes

Pickle recipes in India are made using raw mangoes, tamarind, limes, and tomatoes along with a number of spices and most importantly vegetable oil. The ingredients for the pickle are as follows

1. Limes (6 to 7 nos)/ raw mangoes/ carrot/ tomatoes/ tamarind
2. salt to taste
3. vegetable oil
4. 1 tablespoon chili powder
5. Garlic cloves (5 to 6 nos) optional
6. Ginger flakes (optional)
7. 1 tablespoon turmeric
8. 2 teaspoons powdered fenugreek

Wash the limes/raw mango pieces/ tamarind pieces or any other ingredient well. Slice or cut them in quarters retaining their juice. Take oil in a large cooking pot. Add turmeric, chili powder, salt and fenugreek and cook well. Seasoning should be checked properly. Cool the mixture and then add the slices of the main ingredient. Mix the mixture well so that the mixture is distributed evenly to all pieces. Store the pickle in sterilized jars for some time until all the ingredients settle down. After the settling period, the pickle can be eaten off the jars. Pickle recipes may not change but the ingredients do change. Every recipe made with a different ingredient has an equally good taste and flavor.

Pickle fork fun times

There are some specific methods to hold pickles by the pickle fork. The first one is as follows. The prongs of the pickle fork should be made to face the outside of the pickle on its sides. This creates an upward slope and enables proper and firm holding of the pickle on the fork. The pickle has no scope to fall off. This is the case with 2 pronged forks. With the 3 pronged forks, the middle prong remains taut and hence it is possible for the pickle to firmly stick to the fork.

The second method is to add hooks to the fork. It works just like a fish hook or bait. The pickle is secured firmly in place and thus can be extracted very easily. The fork otherwise just works like the earlier method that is the two pronged one faces on the outside edge of the pickle and in case of 3 pronged fork, the middle prong remains straight thus securing the pickle in place.

In any of the above mentioned methods, the pickles can be removed from the fork by shaking the fork a bit or placing it against the upper edge of a plate. However it is recommended that pickle should not be eaten directly off the fork. The pickle fork is used only for serving and not otherwise. It should be eaten only with hands and may be put inside a sandwich or a hamburger.

Pickle fork is a term that is used in automobile industry even. In industry it is used for separating the tie rods, ball joints, and many other parts which are secured tightly in position by friction around the shaft. The fork used looks more like a tuning fork rather than a pickle fork. Thus, it can be seen that pickle forks are used in some of the most important fields that is, food and industry.

Dill Pickles Recipe

Dill pickles are one of the most popular kinds of pickles which are made of cucumbers. There are three types of dill pickles namely cured, refrigerated and freshly packed. Many varieties of dills are included in the dill pickles. They are kosher dills, genuine, Polish and overnight dills. Generally dill pickles are found as halved or sliced cucumbers. Dill pickles are eaten with sandwiches or hamburgers or just eaten as it is. Dill pickles are easily available in markets in refrigerators or shelves.

Dill pickles make use of brine made out of vinegar, dill weed heads and stems and a large amount of garlic. These pickles are stored in large barrels, jars or cans. Dill pickles are also available as whole dill pickles and sliced dill pickles. Whole dill pickles are crisp and crunchy with a strong taste and flavor of garlic and a sour taste of the dill weeds. On the other hand, sliced dill pickles are placed inside a hamburger to complement the meat flavor. Gherkins which a type of small dill pickles are commonly used as condiments or snacks for parties or regular meals. Relishes can also be made from the dill pickles. The ingredients used for making dill pickles are as follows

1. 4 cups vinegar
2. Medium sized cucumbers (6 nos)
3. 8 cups water
4. 3/4 cup pickling salt
5. 1-2 heads of dill per 4 cups
6. 1 clove garlic (per jar)
7. 1 hot red pepper (per jar)

Place cucumbers in cold water. Add salt to it and let the mixture stand for 2 hours. After 2 hours, wash the cucumbers well and remove the top and bottom parts of each. Put vinegar, water and salt in a pot and bring the mixture to a boil. Sterilize the glass jars and lids by placing them in boiling water for about 10 to 15 minutes. Place the cucumbers in jars. Add a clove of garlic and a piece of red pepper in each of the jars. Pour the vinegar mixture over the cucumbers leaving about half a centimeter space from the top of the jar. Seal the jars by putting lids and securing them in position using rubber bands. Additional processing is done by boiling the jars in boiling water bath or water tub for about 5 minutes. Store the pickle for about a month. After a month the pickle is ready to eat. This pickle lasts for about 2 years without any damage. The recipe is famous all over the world. Dill pickles are a delicacy to eat and cannot be resisted.

Bread and butter pickle

Bread and butter pickle is a type of pickle which is sweeter than the dill pickles. It is also known as sweet and sour pickle. Bread and butter pickles have a higher concentration of sugar. These pickles are not served along with main course dishes. But they are a part of the main course dishes. These pickles are often used in sandwiches, hamburgers or potato salads.

People sometimes confuse bread and butter pickles with sweet pickles. However there is a difference in terms of the ingredients. Sweet pickles use spices such as cinnamon, cloves and allspice along with vinegar. But bread and butter pickles use turmeric, mustard, onion and vinegar and sugar mixture.

The ingredients used in making bread and butter pickles are

1. Large fresh cucumbers (6 nos)
2. Onions (4 nos)
3. 5 cups of ice cubes
4. ¼ cup salt (to taste)
5. 2 cups of white vinegar
6. ¾ cup sugar
7. ¾ tablespoon turmeric
8. 1 teaspoon celery seeds
9. 1 teaspoon mustard seeds

The recipe is as follows

1. Wash the cucumbers well. Cut slices of the washed cucumbers. Next, cut thin slices of the washed onions. Place the cucumbers and the onions in a bowl and add salt to the mixture. Put the ice cubes in the mixture. Let the mixture stand for about 2 to 3 hours. Change the ice cubes as frequently as required. Putting the vegetables in salt and water mixture makes them soft and hence enables faster mixing. The pickle making process is sped up.
2. After 1 hour, drain the salt water and wash the vegetables with cold water.
3. Add celery seeds, turmeric, mustard seeds, white vinegar, and sugar in a large bowl. Heat the mixture until it boils. Stir continuously until then. Cook it for about 3 minutes.
4. Sterilize the storing jars by boiling the jar and their lids in water for about 15 minutes. This enables de- contamination and ensures longer life of the pickle.
5. Place the cucumbers and onions in the sterilized jars. Add the vinegar and sugar mixture to the jars. A thin wooden or metal spoon can be run inside the mixture to ensure that no air gaps or bubbles are trapped inside the jars. Leave about half a centimeter space at the top of the jar.
6. Seal the jars immediately. Rubber bands can be used to secure the lids of jars tightly in position. Clean the rims of the lids and outer surfaces of the jars with a damp cloth to remove any food residue. Additional processing is required. This is done by boiling the jars in water bath or a tub for about 5 minutes.
7. After the jars cool, store them in a cool and dark place for at least 2 months.
8. After this waiting period, the pickle is ready to be consumed.

Thus it can be seen that making bread and butter pickles is just the same as any other pickle except that the ingredients change. The taste of this pickle is equally tempting.

Read more about pickles at these sites:

pickles
dill pickles
Fried pickles recipe

canning pickles

bread and butter pickles are great

Canning pickles

Canning pickles is a very important process which must be done with great care and precision. Pickles need to be canned well before they are consumed. Storage of pickles is done in cans so that they are ready to be eaten. Canning pickles is a long procedure and involves the following steps;

1. Bring together all the utensils and equipment necessary while canning pickles. Clean the equipment well. Ensure that the utensils are functional and not broken or chipped.
2. The pickle barrels and jars must be examined minutely for any cracks, scratches or chippings. The bands of the lids must also be examined properly.
3. It is recommended that the jars be washed in hot water with a bit of soap in it. Allow them to boil properly. Heating of the jars is necessary as it enables forming an air tight seal and thus prevents any sort of contamination of the pickle.
4. Dry the bands of the jars as well as lids.
5. Follow the recipe of the pickle to be made. When the pickle is ready, carefully place it inside the jars. Remove any air bubbles with the help of a spoon or a spatula.
6. Lid the jars firmly and tightly. Rubber bands may be used for securing the lids well in place.
7. Wipe the jars and the lids with a damp cloth to remove any residue. Residue may cause improper sealing which may prove dangerous.
8. Additional processing is required. This is done by placing the jars in simmering water for about 10 minutes until it comes to a boil. This additional processing ensures killing of microbes. After this processing when the jars are cooled, they become air tight and thus microbes are prevented from entering the inside of the jars. The heat should be properly adjusted and should not cause cracks or damaging of pickles. The heating can be done by 2 methods. Either a canner may be used which contains water and the cans are placed in it or else a large pot may be used in which the jars can be directly placed.
9. After the processing period ends, remove the jars from the boiling water. Dry them with the help of clean and dry towels. Spread them onto the towels to enable proper and natural air circulation.
10. It is recommended that after 12 to 20 hours the seals of the jars along with the bands must be checked properly.
11. Wash properly the exterior of all the jars. Once this is done, label the jars properly and store them in a cool, dry and a dark place.
12. After about a month the pickle is ready to eat. The pickle should be eaten within a year of its opening.
13. Once a jar of pickle is opened, it should be stored in the refrigerator.

Proper canning ensures that the pickle stays about as long as 1 to 2 years. Improper canning may cause the pickle to get damaged. If pickles are exposed to shelves without canning, this may cause spoiling of the contents. Thus, it can be seen that canning is the most important and necessary step while making pickles.

Read more about pickles at these sites:

pickles
dill pickles
Fried pickles recipe

canning pickles

bread and butter pickles are great

Dill pickles

Dill pickles are considered to be a kind of delicacy in America. It is served as a snack or an appetizer. Dill pickle recipe is quite easy to follow. The ingredients required for making dill pickles are as follows;

1. 3 to 4 kilo grams moderate sized cucumbers (about 10 cm long)
2. 4 cups white vinegar used for pickling
3. 12 cups water
4. 2 small sized hot peppers (may be dried or fresh ones)
5. 2/3 cup salt used for pickling (Take care that the salt is coarse)
6. 16 garlic pieces (peeled and cut in halves)
7. 8 stems of fresh weeds of dill
8. 8 heads of fresh weeds of dill

The dill pickle recipe is as follows;

1. Wash cucumbers well. Remove the ends of the cucumbers which may have dirt in them. Place these washed cucumbers in a tub or a sink full of cold water with ice cubes. Soak them in this cold water for about 2 hours and not more than that. Change the ice cubes as frequently as required.

2. Mix vinegar, water, peppers and the salt used for pickling in a large pot. Stir the mixture well. Place this pot on a medium flame. Bring the mixture to a rapid boil.

3. Sterilize the jars in which the pickles are to be stored. For sterilization, place the jars and their lids in boiling water for about 10 minutes. The sterilization is done to avoid contamination and ensuring longer life of the pickles.

4. In each jar, put 2 half cut cloves of garlic, one head of dill, and then required cucumbers so that the jar is filled. After placing the cucumbers, place 2 more half cut garlic cloves, 1 fresh sprig of dill.

5. After adding all the ingredients, put the hot mixture removed from the flame in the jars slowly. Seal the jars by tightly placing the lids. The rims of the lids should also be cleaned to remove any dirt or residues.

6. Place the lidded jars in boiling water tub or a water bath. Let the jars boil for about 15 minutes.

7. The pickles must be stored for at least 2 months (8 weeks) before consuming. After the storing period ends, the pickles must be refrigerated.

8. Place the pickles in cool and dry place so that they last longer, generally up to 2 years.

The shelf life of the dill pickles is at least 1 ½ to 2 years. The dill pickles can be eaten directly or with some main course dishes. Dill pickles are very tasty to eat. Dill pickle recipe is easy and can be done at home. However, it does take a long time to get ready to consume. But the wait is worth while

Read more about pickles at these sites:

http://pickles-4u.com
http://www.squidoo.com/dill-pickles
http://hubpages.com/hub/Fried-pickles-recipe

canning pickles

bread and butter pickles are great