Get Well-Prepared for Pickling

Most refrigerators contain some form of pickled product, whether it’s on the sweet side like jam, or the more sour side like pickled red cabbage or cucumbers. But actually, pickling was originally a preservation method, a way to store one’s raw materials before the refrigerator made its appearance.

Preservation

There are two main pickling principles: sugar pickling and sour/sweet pickling. Both principles use sugar to bind the liquid in the product, thereby reducing bacterial growth, while the low pH value in vinegar in sour/sweet pickling also helps to impair the bacteria’s survival ability.

The jars in which the pickled goods are stored must be completely clean to prevent the product from molding. You can ensure this by scalding the jars, or possibly rinsing them in Atamon or alcohol. In addition, you should generally use clean cloths and knives during the process, and make sure to cut away bad spots before pickling.

Unopened, a homemade pickled product can last for about a year, but after opening, they should be eaten quickly and also stored in the refrigerator.

Hot and Cold

Temperature is also important for the durability of pickled goods. In traditional pickling, the brine is boiled before pouring it over the product, and the heat kills most bacteria.

You can also pickle by using a canning method, where you continue to heat the jars after they have been filled with both brine and fruit or vegetables, thus extending their shelf life.

If it is not so important for you as a home pickler that your pickled goods should last for a year, but you prefer a quick solution, you can also make a raw pickle – also known as quick pickling or the “refrigerator method.” Here, the brine is not boiled beforehand but is mixed directly into the jar with the product. This method is particularly popular with jams, but due to the lack of heating, they cannot last as long and should therefore be stored in the refrigerator.

What Can You Pickle?

Some products are very obvious and popular to pickle, such as beets and cucumbers, but in reality, you can pickle anything with a firm consistency.

Particularly fruits and vegetables can be easily pickled, but in Asian cuisine, pickled meat is also often used. However, pickling meat requires a bit more care. If you’re feeling adventurous, you can also pickle, for example, mushrooms and nuts – the only limit is your imagination.