How to Make Pickles
Introduction to Picklying
The art of pickling predates recorded history. Cleopatra valued pickles
as a secret to beauty and health, and Julius Caesar added pickles to the
daily diets of the Roman legions to keep them in top physical condition.
Earley explorers carried keys of pickles which they thought would
prevent scurvy, a disease caused by vitamin C deficiency. Captain Cook's
men rejected his efforts to get them to eat sauerkraut, so he turned it
into a status symbol and only served it at the captain's table and in
the officers' mess. Soon it was so popular it had to be rationed.
 Pickles were important in the colonies as a major method
of food preservation. Down the years, inventive homemakers discovered
countless recipes for putting down pickles in crocks, and putting up
pickles in glass jars.
Pickling has retained its popularity – long after serving Its purpose as
a means of food preservation – simply because pickles are enjoyed for
their provocative tastes that shock the palate. They indeed taste good
by themselves, but perhaps are even more important for what they do for
the flavour of other foods.
Pickles are any fruit, vegetable, or combination, preserved vinegar and
are probably primarily by the use of vinegar and/or salt, and are
probably the most
distinctive of home preserves.
Helpful hints . . .
Always choose the best quality fruit and vegetabtes – completely fresh
and undamaged, firm and ripe, but not overripe. A good quality vinegar
should also be used. With little trouble and expense, it is possible to
produce Pickles all the year round. It is a perfect way of preserving
fruit and vegetable when in season, cheap at the markets, or abundant in
the garden.
Equipment for Making Pickles
Aluminium, enamel, or stainless steel saucepans are best, and wooden
spoons for stirring.
Any glass jars can be used, provided they have the correct lids,
vinegar-resistant and airtight. Metal is corroded by vinegar so plastic
coated or plastic lids are essential.
A stainless steel knife is best for chopping vegetables and a food
processor, with shredder, mincer and chopper attachments is not
essential, but makes quick work of many of the recipes.
A large crock or earthenware container, set of kitchen scales, tongs,
and a vegetable peeler would all be useful.
Cooked pickles should be stored in a cool, dark, dry place and although
most can be used immediately, the flavour is improved if kept for at
least a month. Uncooked pickles particularly , should be kept
for a month before using.
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