Pickled Vegetables Recipe Biography
s the process of preserving food by anaerobic fermentation in brine or vinegar. The resulting food is called a pickle. This procedure gives the food an interesting twist in flavor. In South Asia, vinaigrette (vegetable oil and vinegar) is used as the pickling medium.[1]
Another distinguishing characteristic is a pH 4.6 or lower,[2] which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added.[3] If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, German sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.[4]
When both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. At higher temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid. Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity.[4]
has a large variety of pickles (known as Achar in Punjabi, Hindi, Bengali, Uppinakaayi in Kannada, Lonacha in Marathi, Oorukai in Tamil, ooragaya in Telugu), which are mainly made from varieties of mango, lime, tamarind and Indian gooseberry (amla), chilli. Vegetables such as brinjal, carrots, cauliflower, tomato, bitter gourd, green tamarind, ginger, garlic, onion, and citron are also occasionally used.[citation needed] These fruits and vegetables are generally mixed with ingredients like salt, spices, and vegetable oils and are set to mature in a moistureless medium.
In Pakistan, pickles are known locally as Achaar (in Urdu) and come in a variety of flavours. A popular item is the traditional mixed Hyderabadi pickle, a common delicacy prepared from an assortment of fruits (most notably mangos) and vegetables blended with selected spices.
In Sri Lanka, achcharu is traditionally prepared from carrots, onions, and ground dates that are mixed with mustard powder, ground pepper, crushed ginger, garlic, and vinegar, and left to sit in a clay pot.
In Hungary the main meal (lunch) usually goes with some kind of pickles (savanyúság) but they are commonly consumed at other times of the day too. Even for fast food. The most commonly consumed pickles are sauerkraut (savanyú káposzta), the different kinds of pickled cucumbers and peppers and csalamádé but tomatoes, carrots, beetroot, baby corn, onions, garlic, certain squashes and melons and a few fruits like plums and apples are used to make pickles too. Stuffed pickles are specialties usually made of peppers or melons pickled after being stuffed with a cabbage filling. Pickled plum stuffed with garlic is a unique Hungarian type of pickle just like csalamádé and leavened cucumber (kovászos uborka). Csalamádé a type of mixed pickle made of cabbage, cucumber, paprika, onion, carrot, tomatoes and bay leaf mixed up with vinegar as the fermenting agent. Leavened cucumber, not like other types of pickled cucumbers that are around all year long, is rather a seasonal pickle produced and sold on the summer only since it is fermented with the cucumbers and slices of bread put in a glass of salt water and kept in direct sunlight for a few days. Its juice can be used to make a special type of spritzer ('Újházy fröccs') instead of carbonated water. It is common for Hungarian households to produce their own pickles. Different regions or towns have their special recipes unique to them. Among them all the Vecsési Sauerkraut (Vecsési savanyú káposzta) is the most famous. Repopulated by Bavarian settlers after the Ottoman rule, Vecsés has built up centuries of tradition producing sauerkraut so the city's name is associated with it. It is widely sold at the Great Market Hall of Budapest and considered a tourist attraction too together with the Market Hall itself and other unique Hungarian products sold there just like tokaji, Winter salami, paprika, embroidery etc.
Romanian pickles are made out of beetroot, cucumbers, green tomatoes (gogonele), carrots, cabbage, bell peppers, melons, mushrooms, turnips, celery and cauliflower. Meat, like pork, can also be preserved in salt and lard.
Polish and Czech traditional pickles are cucumbers and cabbage, but other pickled fruits and vegetables, including plums, pumpkins and mushrooms are also common.
Russian pickled items include beets, mushrooms, tomatoes, cabbage, cucumbers, ramsons, garlic, eggplant (which is typically stuffed with julienned carrots), custard squash, and watermelon.
In Ukraine, garden produce is commonly pickled using salt, dill, currant leaves and garlic and is stored in a cool, dark place.
Pickled Vegetables Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Pickled Vegetables Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Pickled Vegetables Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Pickled Vegetables Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Pickled Vegetables Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Pickled Vegetables Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Pickled Vegetables Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Pickled Vegetables Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Pickled Vegetables Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
Pickled Vegetables Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy
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