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BESTSELLER
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The Joy of Pickling, 3rd Edition 300
Flavor-Packed Recipes for All Kinds of Produce
from Garden or Market
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The Joy of Pickling, 3rd Edition 300
Flavor-Packed Recipes for All Kinds of
Produce from Garden or Market
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Description
Pickling Principles There are two basic kinds of
pickles those preserved with vinegar
(or, occasionally, lemon or lime juice or citric
acid) and those preserved with salt.
Vinegar pickles, also called fresh pickles
because they arent fermented, usually contain
salt as well. Likewise, fermented pickles, which
are always made with salt, sometimes include
vinegar. Although salt is not an essential
ingredient in canned fresh pickles, a pickle is
hardly a pickle without salt. By drawing off
excess liquid from vegetables and fruits, salt
firms their texture and concentrates their
flavors. Salt also balances the flavor of the
finished pickle, though the right flavor balance
is a matter for each pickler to decide. Salts
Throughout this book, I call for pickling salt.
This is simply fine, pure granulated sodium
chloride. In supermarkets, its sold in
four-pound boxes as canning and pickling salt.
When sold in bulk, its often labeled sea salt.
Since the use of the term sea salt is
unregulated, however, you may see it
on supermarket bins that actually contain table
salt. Table salt often contains potassium
iodide, a nutrient, and dextrose, a stabilizer,
and it always contains chemicals that prevent
caking, such as calcium silicate, sodium
silicoaluminate, tricalcium phosphate,
magnesium carbonate, silicon dioxide, and yellow
prussiate of soda. You can identify table salt by
stirring a little into a glass of water it wont
dissolve completely, but will form a whitish haze
and sediment.The white stuff cant make you sick,
but it can muddy your pickling liquid. Potassium
iodide, the extra ingredient in iodized salt, can
darken your pickles. Vinegars Throughout this
book, I assume you will use vinegar that is
approximately 4- to 6-percent acetic acid, or 40
to 60 grain. Commercial vinegars made in the
United States are all
7
standardized within this range. In some of the
recipes I specify a particular desired percentage.
Among these vinegars, you have several types
from which to choose Distilled white vinegar is
fermented from a solution of pure alcohol (its
the alcohol, not the vinegar, that is distilled)
and usually diluted to 5-percent acidityCider
vinegar is fermented from hard cider, which is
apple juice whose sugars have been fermented into
alcohol.Apple ciderflavored vinegar is now
common in supermarkets, some of which sell only
this fake cider vinegar.Wine vinegar is the
traditional pickling medium of France, Italy,
Spain, and other countries where wine grapes are
grown in great quantity.Rice vinegar is the
traditional vinegar of the Far East. Mild in
flavor, it comes in white, brown, red, and
black.Malt vinegar, fermented from sprouted
barley, is the sharp but pleasant brown vinegar
used in English pubstyle onions.