Pickling
Pickling is a preservation method by either anaerobic fermentation in salt water brine (lactic acid), or submerging in vinegar (acetic acid).
You can literally pickle just about anything. The possibilities are endless, and the experimentation is all by preference. Most people commonly start with what they like to eat, for me that was some good ol kosher pickles. I’ve canned a few batches of pickles in the past, but the end product is nothing like some lacto fermented counter pickles or ‘pub pickles’ as they’re often referred. The whole process is different, and the results are far more delicious in my opinion! If you’re a fan of that salty, slightly sour, fresh herby flavorful brine then ferments are the way for you to go. Some do prefer canned dill vinegar pickles, or sweet butter pickles over ferments, but not me lol.
One of my favorite things about pickling, is you can do a quick pickle or a long term pickle, and the results vary. You can also use a salt brine, a vinegar brine, or a sweet brine and add sugar to the vinegar. It is just a simple process, you basically add your product, and then cover in your brine, and depending on your method, you may do a cold or hot brine. Most vinegar pickles will stay good at room temp for a long time, other salt brine pickles are essentially ferments, and need records kept on time on the shelf. By all means, when in doubt, use your fridge. For the most part anything with vinegar kills microbes that would grow mold, and others that would cause spoilage. A salt brine ferment is particular to keeping those raw healthy pre and probiotics intact, and heat will kill any beneficial bacteria you’ve worked so hard to grow. Also, what makes a vinegar brine a brine, is diluting it with water, which is often a possibility given the recipes you’re using. Sometimes it’s straight vinegar, sometimes it calls for added water, so be mindful of that before you begin.
Just like all the other methods, I personally prefer some over others depending on the foods being preserved. As far as picking goes, I love that tangy vinegar flavor that you can’t really get with any other preservation method. Great for pickles, dilly beans, a good giardiniera, and even some classic pickled eggs, you can’t go wrong with learning some new recipes as you go along. After all, it is more about experience and what fits your needs than a ‘by the book’ process.
