Tag Archives: pickles

Pickling

Sauerkraut

My first ferment - a nice sauerkraut with purple cabbage

A couple of weeks ago, I went to a seminar entitled, “Yes We Can (and Pickle).” In addition to the fairly funny title, the event, put on by Avodah and AJWS, was devoted to food awareness. One of the workshops I went to was, not surprisingly, about pickling. I did not realize how much I didn’t know.

So let’s start with the basis. Pickling is a process used to preserve foods, such a cucumbers, by removing “bad” bacteria that rot food. It has been used for centuries to preserve food reaped in the warm months (before the times of refrigerators). Most cultures have their own variety  using different food (kimchi, miso, and sauerkraut, for example). Many pickles are made via “quick fermenting,” during which vinegar is added. The vinegar kills all the bacteria. However, there are good bacteria, which aid in the digestion process, making them preferable to keep. The better way, in my humble opinion, is to use just water and salt, which accomplishes the same thing. Here, the yeast in the air ferments the sugars and kills off only the “bad bacteria,” leaving the good stuff

I spent last week in New York City. New York is known for many things, but pizza and delis are for sure on the top of the list. I definitely did not leave being deprived in either category. But when I was walking in the streets, I was reminded also of the pickle’s Lower East Side historical roots, as I was found stands with dozens of different types of pickles. Possibly a hallmark of Jewish delis, the kosher dill arose during the 1800s. Everyone around the U.S. knows the kosher dill, and I have even seen them in supermarkets in the deep South. Today, ironically, kosher dills are not necessarily kosher, but rather only refer to the particular recipe with the generous amount of garlic in the brine, though the historical name still remains.

So why bother pickling? Here are three reasons: (1) It is really fun – it’s sort of like a science experiment. (2) They are tasty. (3) The bacteria in fermented pickles (ie, not the ones with vinegar) have probiotics, which are good for you.

So here’s the recipe…

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Filed under Cured and Pickled, Deli, Fruit and Vegtables, Jewish, Kashrut, Parve

Dill Pickles

Rinsed and waiting for fresh brine

Rinsed and waiting for fresh brine

Pickles are a deli staple. My favorite pickle memory is my then two year old son scarfed down a whole tray of sliced pickle spears in a Chicago deli while we waited for our sandwiches. He finished the small tray and looked up at us and asked if there were more- truly a sour tooth.

In any event, having always been a fan of pickled veggies I was delighted to come across a recipe in Michael Ruhlmans masterful tome Charcuterie: The Craft of Salting, Smoking, and Curing. This first batch turned out a bit on the salty side so I am soaking them in fresh water for a day or two to knock down the salt content. But having said that this is one of those cooking projects that requires only patience.

More after the break.

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Filed under Cured and Pickled, Deli, Fruit and Vegtables