How to make pickled home
The most well-known of winter preparations and one that is eaten with great appetite by all is undoubtedly pickled. Pickled is the main crown of our tables in all seasons with its fragrant smell and its benefits to human health. So, how to make home pickles and to do home picking are the tips You can find the answers to the questions in our article. You can also find detailed information on the benefits of pickle juice
We wish you a pleasant reading
Pickles are mainly prepared by pickling food with a mixture of salt, lemon or vinegar. First of all, the basic logic of pickle is a method that has been found as a result of the fact that pickling is a good storage method in response to the question of how to keep food longer. In short, pickle which emerged as a food storage method in the first place has become a kind of food in itself.
As a result of the growing variety of agricultural products, the variety of pickles has increased considerably. Not only the vegetables such as cabbage, tomato, cauliflower, cucumber, beans, saffron, turnip, carrot, eggplant, but also plum, medlar, pear pickled fruits are established and thus different palate tastes are obtained.
Tips for Making Pickled Home
While pickling seems to be an easy and simple task, there are some rules in itself that need to be observed and the person who chooses pickles should be particularly sensitive.
- Take care when selecting the basic materials of pickle .
One of the basic materials of pickles is salt. The point that should be considered in the selection of salt is not the table salt, but also the use of coarse salt which is specific for brine. You can easily buy pickled salt from markets and markets. Vinegar is another basic material to be considered when setting up pickles. The more quality and natural the vinegar you choose, the better the taste and hardness of your pickle will be. Although there are various flavored vinegars used in pickle making, the most common choice is grape vinegar. Another basic material of pickle is water. Even the lime and ph value of the water affect the quality of the pickle. It is recommended that the water to be used in pickling production should be provided from drinking water, not fountain water. Or, if you are going to use tap water, it is recommended to boil and cool the tap water and then use it as water for pickling.
- Pay attention to the selection of pickling materials .
Pickled tomatoes, cucumbers, carrots, cabbage, cauliflower, beans, butter, sour, turnip, eggplant, pepper, especially be careful not to be too hard. In addition, crushed or softened ones are not recommended for pickle making. Another point to be considered in pickle material is that it is not decayed or intact. If you see deterioration on one side of the fruit or vegetable you will add to the pickle, do not forget to cut the decayed part with the help of a knife and add it to the pickle. In addition, another point to be considered when setting up pickles is to pay attention to the hygiene of the materials. The pickled materials should be washed well and soaked in water for a while and disinfected thoroughly. Keep in mind that pickles must be cut with a fork or knife.
- Pickle Take great care when selecting the container you have installed .
It is recommended that the container you prefer for pickling is glass. Pickles in glass containers are more delicious and healthier.
- Note the size of the pickle container .
The volume of the pickling container should be twice the pickling material. So don’t forget that you can put half a kilo of brine and half a kilo of pickled ingredients in a 1-pound glass jar. In other words, you can put half the volume of the pickle container and brine.
- Try additional supplements that give the pickle aroma and ferment quickly .
For practical and delicious pickles you should pay attention to the important and tricks. One of them is to add flavor to your pickles, coriander, parsley, celery stalk, garlic, parsley, mustard seeds, dill and bay leaf you can add ingredients such as. You can also add a handful of grape or chickpeas if you want to make your pickle ferment faster.
- Never pick up your pickle for the duration of it.
The pickling time of the pickle may vary depending on the material in the pickle. Or even the pickling of the material in whole, sliced or grated form can change the holding time of the pickle. On average, the retention time of a pickle can vary from 15 days to 30 days. 10 to 15 days after setting up your pickle in its most practical form, you can look at the color of the water and if the water has started to change, you can tell that your pickles are holding.
- Test your pickled water with the egg .
If you are wondering if the salt of the pickles is enough, you can do the egg test. For this, prepare the salty, vinegar water mixture you will use in your pickle in a 5 liter jar. Pour the salt and vinegar into the water and mix thoroughly until dissolved. Then put 1 raw egg into it. If the egg does not sink in water, the amount of salt you prepare for your pickles is ideal.
- Do not install pickles without salt, lemon, vinegar and garlic.
- Plenty of garlic increases the flavor of pickles.
- Put the celery, parsley and dill leaves on the top layer of pickles to prevent air from getting moldy.
- Take care to store your pickle in the appropriate environment .
- After pickling, it should be removed with the help of a fork or a tong, if possible.
- Store your pickle in a dim and cool place. After opening, it is recommended that you keep the pickle jar in the refrigerator.
500 grams of pickled salt is recommended for 12-pound pickles. (225 grams for 6 kilograms, 112 grams for 3 kilograms ..)
Pickles installed in small glass jars can last longer without spoiling.
How to make pickled home, recipe for pickled home
Before you go to the house pickle recipe let’s immediately specify that everyone how to make home pickles and how should the home pickle recipe should be different from each other. After making this reminder, we share with you our house pickle recipe af Enjoy it already…
- 2 kg of sour or pickled cucumber
- 1 kilo of carrots
- 5 cloves of garlic
- Dill (for the above)
1 kilo of green tomatoes
1 small white cabbage
2 5-liter glass jars
2 cups of grape vinegar
Salt in brine
Put vinegar, salt and water in 5 liter jars and start preparing brine juice. And mix well. (At this stage, you can apply the egg test mentioned above to see if the salt is sufficient.) Then wash all the materials well after a while. And cut and slice as you wish. Arrange the tomatoes, cabbage, saffron and dill in a row. Sprinkle sliced garlic between the vegetables. Put dill leaves and stalks in abundance to avoid air in the top row. Pour the brine into the entire jar with no gaps. Repeat for the other jar. Keep the pickle in a cool and dim place. After 15 – 20 days, you can check whether your pickle holds the color change in the water. Enjoy your meal…