Welcome to the delicious world of PICKLE SEASON! Today, we are unwrapping all the secrets and simple ways to make pickles, ensuring your pantry is ever-ready with homemade, tangy delights. Navigate through the charming lanes of pickling and preserving with tips that promise a jar full of crunchy goodness every time! But what about those pesky uncertainties - like mold and proper preserving techniques? Worry not! We've packed this episode with FAQs about pickles, ensuring your pickling adventure is smooth and utterly delicious. Let's get pickling!
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To make pickles you only need a sterilized (boiled and bacteria-free) jar with lid, a brine with the right proportion, any raw fruits, and vegetables. The brine is the most important part of pickling. There are many different brine recipes but today we’ll give you a working and delicious Turkish recipe which we always use for our pickles.
Ingredients:
• 1 L soft drinking water, 4 cups (don’t use tap water)
• 80 ml vinegar, 1/3 cup, prefer white wine vinegar, but you can also choose different vinegars such as apple, grape or red wine
• 2,5 tablespoons coarse orock or sea salt
• Half lemon juice, optional
Directions:
1. Mix the water, vinegar and salt in a beaker and stir for 4-5 minutes until the salt dissolves.
Wash and dry the vegetables which you pickle. Discard the rotten or soft parts, they can spoil all pickle.
2. Cut in half or score bigger pieces to equalize the fermentation of the vegetables.
Fill the clean jars with vegetables and press to use maximum capacity of the jar.
Pour the brine into the jars.
3. To give a deeper taste and fasten the fermentation, you can put 2 chickpeas or a piece of sourdough bread. This is the basic recipe, but depending on your flavour preference you may add some lemon juice, garlic, dill, coriander seed, celeriac etc.
4. The tannin in vine and bay leaves can prevent pickle to soften. Therefore, before closing the jars, you can place a vine leaf on the rim or 2-3 bay leaves in the pickle.
5. Add more brine and to prevent air contact.
6. Store in a dark and cool place or in a cupboard. Pickle will be ready around 3 weeks. You can store up to a year. After opening the jar store in refrigerator.
There are common problems such as mold, softening, overflowing, and swelling while making pickles. So, are all these problems a reason to throw away your pickles? NO! Let’s try to understand why do pickles spoil and what we should do?
💚 White molds on top: It occurs due to the jar getting air. They are harmless, you can take this part and eat your pickles. But if mold mixed with the whole jar, pickles may become soft.
💚 Blue molds on top: It occurs due to bacteria and pickles producing microbes. They are harmful and don’t eat pickle.
💚 Softening: There are several reasons. It may be due to the rawness of the fruits and vegetables used; if they are too raw, the necessary bacteria will not grow for pickling. White mold and fermenting in a hot place may lead to softening as well.
💚 Overflow or swelling: This is one of the most common problems, But don’t worry, the pickles are still edible. Probably you put too much chickpeas or the place that you put the jars is not cool enough. Slow fermented pickles are more delicious and crunchier than the fast-fermenting ones.
💚 Blue spots on the pickles: Caused by the copper ions in pickle. There is naturally copper inside the garlic cause of the soil where it grows. If it is too blue don’t eat but you can eat if it is a pale blue and few.
💚 White dots on the pickles, Clustering of lactic acid bacteria may cause this, you can was the pickle and eat.