Making pickles is very simple!

 

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The scientific term for setting up traditional pickles is lacto-fermentation. Lactobacilli, a group of beneficial bacteria naturally found on the surface of vegetables, can convert the sugars inside the vegetables into lactic acid. This process is called fermentation. Lactic acid acts as a natural preservative, allowing the vegetables to be stored for an extended period without spoilage. When making pickles, the vegetables are submerged in salty water. Lactobacilli thrive in both the salty and acidic environment, leading to their multiplication and the transformation of the vegetables into pickles.

Ingredients:

• Various vegetables for pickling

• Natural rock salt or sea salt

• Bottled water (the water used needs to be unchlorinated otherwise the beneficial bacteria die)

• Various spices like cinnamon sticks, whole black peppercorns, garlic, mustard seeds, cloves, and various herbs like dill

• Grape leaves or oak leaves or bay leaves or cherry leaves

Preparation:

Fill a pot halfway with water and bring it to a boil. In the meantime, sterilize the jars you will use for pickling by inverting them and placing their lids in the pot. This will help eliminate harmful microorganisms from the jars. Once the jars have cooled down, you can begin the pickling process.

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Wash the vegetables under running water and allow them to dry. To make pickles, you only need saltwater, the vegetables you want to pickle, and the spices and herbs you want to use. The salt content in the prepared brine for traditional pickles typically ranges from 4-8%. Salt allows beneficial bacteria to thrive while not creating a favorable environment for harmful bacteria to develop. As a result, only bacteria that benefit us will grow in the pickles.

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Dissolve 50g of salt in 1 liter of boiled water (5% salt concentration). You can use this brine after it has cooled down. Arrange your desired vegetables along with spices and herbs in the jars you want to use for pickling, tightly pack the chopped vegetables into them.

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You can pour the brine into the vegetable filled jars until they are covered. At this point your vegetables are ready to ferment. Fermentation will occur rapidly in the first few days. You should open the jar lids several times a day for the first few days to allow the CO2 gas that forms inside to escape. It will take 1-2 weeks for the pickles to become ready for consumption. Once they are ready they should be kept refrigerated.

Pickle-making indeed is this simple. With its immune-boosting action, aid in digestion, weight control assistance and its anti-aging effects, this miraculous food is worth trying in your kitchen.

Bon appétit!

Note: Home pickling, when not done correctly, can pose a risk of botulism, a potentially life-threatening illness caused by the bacterium Clostridium botulinum. To minimize the risk of botulism in home-pickled foods, it's essential to follow proper procedures and guidelines. It is essential to sterilize jars and lids. It is also essential to use fresh, high-quality ingredients.

Discard suspicious jars: If you encounter any signs of spoilage, such as bulging lids, off-odors, or visible mold, do not consume the contents. It's safer to discard the jar.

When you engage in home pickling, you indeed bear the responsibility for ensuring the safety and quality of the pickled foods you prepare.

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