CE Pickling, like baking, is one of those cooking processes laden with emotion and significance. There are few things as fulfilling as gazing at a shelf full of jars at the end of a long day’s work, knowing you’ve turned a wasteful glut into a season’s worth of stored food. Unlike baking, though, pickling is dreadfully simple. The pickle is usually vinegar or a strong brine, or sometimes alcohol, and is itself lethal to bacteria. The fruit or veg to be preserved are usually salted first to draw out moisture and are then fully immersed in the pickle, which excludes both bacteria and air. Perhaps historically the single most important benefit of pickling is that the food doesn’t necessarily need to be sterile before being placed in the pickle – unlike, for example, canning or sugar preserving, which require high levels of cleanliness. Nothing in the kitchen is foolproof, but pickling’s well on the way.
02Food DIY CH2 .indd 65
Published on Mar 12, 2013
Over recent years, across much of the world, people have started rejecting shop bought food and are getting into making it themselves. The D...