Pickled vegetables are all over the internet. You can learn to distinguish between salt-brine versus vinegar-based pickling. The Mesopotamians pickled cucumbers 4,000 years ago. Christopher Columbus carried them on his ship….yes, they’re good for long journeys when there is no refrigeration. You can pickle almost anything: vegetables, fruits, meats, fish, dairy and eggs. Pickled eggs used to be common in bars. Have one with your next pint.
Most of all, they brighten the tastes of any meal at any time of day. Yes, they are probiotic and good for you in a host of ways. But, I have no qualifications to make health claims for pickled anythings. They taste good and make me happy, which, of course, leads to good health…okay, so a very small health link re happiness.
So, three cheers for pickles. And for those who have never made their own pickled vegetables, here are two different pickling brines:
1. 1 ½ cups white vinegar, 1 cup water, ½ cup sugar, and ½ teaspoon salt. Combine in saucepan and heat to dissolve sugar and salt, okay if it boils but don’t leave it boiling.
2. 1 cup champagne vinegar, ½ cup water, ½ cup sugar. Combine in saucepan and heat to dissolve sugar.
These are both basic brines that are simple and easy for anyone including non-cooks. You do have to know how to boil water (and vinegar). The basic brine is wonderful by itself, adjusted for sugar and salt to please individual tastes. Yes, go ahead and taste it after you have heated it. If it worries you to taste it straight (this never worries cooks), make a half recipe and thinly slice some cucumbers (slice thinly so you don’t have to wait for days and days for the brine to penetrate). Leave in the refrigerator overnight and try the next day in a grilled cheese, on top of some rice or beans, or just by themselves.
Beyond the basics, you can add peppercorns, bay leaf, coriander seed, fennel seed, cumin seed, turmeric, cinnamon, clove, and allspice. Whatever the brine and additions, think beyond cucumbers. Pickled onions and carrots have become staples in our refrigerator. Pickled beets were a favorite when I was a child… much preferred over plain boiled beets. But many people in the farming community pickle cauliflower, peppers (sweet and hot), green beans, asparagus, and any other firm vegetable. Pickled mushrooms are a special treat. I have heard of and read about pickling fruit, such as peaches and grapes (here you might want to add some of the warm spices like cinnamon, clove, or allspice), think spicy sweet and sour, mmmmmm. But I don’t have personal experience with fruit so you are on your own or on to another website.
I find the basic brines without salt but with peppercorns to be what I use most often, in part, because when using the pickled onions, carrots and cucumbers as a topping for chili, rice, enchiladas, soups, fish, etc., I don’t want to add saltiness to the dish, only the crunch and brightness of the vinegar and vegetables.
Pickled onions on my lox and bagel. Pickled onions and carrots on my chili. Pickled vegetables (onions, carrots, etc.) on other vegetables. Here we get to balance the sweet, earthy caramelization of roasted cauliflower, Brussel sprouts, and winter squash with more vegetables. Then there are the vegetables such as spinach, green beans, kale, rapini, and others on which you might squeeze lemon juice….pickled vegetables can add so much more. Want to amp up that grilled cheese? Slip some pickled onions in with the cheese before grilling. Almost any bowl of rice dish will shine with some pickled vegetables as one of the side dishes. And you can always add another level of flavor with a hot sauce, especially one with a little sweetness. And with your huevos rancheros, pickled vegetables are a must.
For non-cooks, think of what your own jar of pickled vegetables will do for you next time you open your paper or plastic container of takeout. Sprinkle over your pepperoni or sausage pizza. Add to your burritos or tacos. Add them to your burger. Sprinkle your own pickled vegetables over your next plate of nachos. This is the ultimate addition to your bevy of ketchup, mustard, mayonnaise, soy sauce, and hot sauce jars.