Looking for a dill-icious new hobby? You might try pickling! What exactly is pickling, you ask? Well, pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or an immersion in vinegar.
Did you know that pickles are a cinch to make at home? You can make a few pint jars in less than 30 minutes. Here’s what you need to know, straight from our chefs:
– Kirby or Persian cucumbers are our favourites (found in most higher-end grocery stores) because they remain firm and crunchy without getting soggy.
– Pickling is not just for cucumbers – okra, green beans and even carrots are a great option!
– You can process you veggies in a hot water bath for 5 minutes before pickling, which extends their shelf life to about a year. It also makes them softer and less crunchy. Your choice!
– Adding the brine is what transforms the veggies into pickles. Though they are edible right away, they’re even better after some soaking…
Now that you’ve got the basics, stay tuned for the next blog in our Pickling Series with our pickle recipe from cabin kitchen. Mmmmm…. Dill-ightful!
For more blog posts from our kitchen, visit us here: http://www.hockley.com/blog/