Tag Archives: preserving food
Cucumber pickle goes very well with salads. It can be served with pork pies, corned beef or just with cold meats. It is great to serve it with fish, in particular salmon. We have all heard of smoked salmon and cucumber sandwiches, a classic combination. This pickle eats very well with simple poached salmon, but it goes particularly well with seared peppered salmon, too. Cucumbers are in season from May to October, but are available year-round. Look for firm, vibrantly green fruit without wrinkles. Smaller ridged cucumbers differ little in taste to the more common smooth variety. Store fresh cucumbers in the fridge for up to one week. Small examples, or sliced cucumbers can be pickled very successfully: pickled cucumbers are also known as gherkins or cornichons.
Make preserved lemons with ripe, new-season fruit that have not been waxed. Store-bought lemons are usually coated with wax, which has to be removed by scrubbing in warm water with a soft-bristle brush; even then it is very difficult to remove. Pieces of pickled lemon may be washed before using to remove any surface salt, or blanched to remove more of the salt and bring out the natural mild sweetness. They may then be sliced, chopped, or minced as needed for the texture of the dish. The rind may be used with or without the pulp. Preserved lemon is the key ingredient in many Moroccan dishes such as tagines. In Cambodian cuisine, it is used in dishes such as Ngam nguv, a chicken soup with whole preserved lemons. They are often combined in various ways with olives, artichokes, seafood, veal, chicken, and rice. Lemon Pickle is a standard accompaniment to curd rice, which is often the last course in South Indian Cuisine.
Toasted walnut butter is healthy option and with addition of dried cherries and cacao or chocolate it is something delicious and new on your breakfast menu. It’s so easy make customized nut or seed butters at home- all you need is a food processor or high speed blender. Walnuts add texture and crunch to dishes. Walnuts are high in omega-3 oils which make them a healthy snack, but also likely to go rancid quickly. Keep them in a cool, dark place and use as soon as possible. If the shell is firmly sealed you can store them for a few months.
Pickled cabbage is favourite winter salad in some countries. It goes perfectly with meat, baked or mashed potatoes. Also could be base for stew-type dishes with sausages. Pickled cabbage or “Sauerkraut”, is finely cut cabbage that has been fermented by various lactic acid bacteria. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. Health benefits have been claimed for raw sauerkraut. It contains vitamin C, lactobacilli, and other nutrients. However, the low pH and abundance of lactobacilli may upset the intestines of people who are not used to eating acidic foods.
These powerful pickled onions are traditionally served with plate of cold meats and bread and cheese. They should be made with malt vinegar and stored for at least 6 weeks before eating.
Pickled onions are a popular pickled food consisting of small onions pickled in a solution of vinegar and salt, often with other preservatives and flavourings. In the United Kingdom they are often eaten alongside fish and chips or as part of a ploughman’s lunch. There is a variety of small white pickled onions known as ‘silverskin’ onions, most frequently used as an essential component of the Martini cocktail variant known as a Gibson.
Pickled onions are pickled in malt vinegar and the onions are about an inch in diameter. Silverskin onions are pickled in white vinegar, and are much smaller.