Since vegetables do not contain acids like fruits do, and acids prevent the growth of bacteria, preparing salted preserves requires special care and caution, whether or not you add vinegar to achieve the needed acidity.
Pickled Vegetables: We can safely say that almost any vegetable can be pickled, and such preserved vegetables are very popular. It is generally believed that pickling is the oldest method of food preservation. Vegetables can be pickled in two ways:
- in salty water (brine), or
- in diluted vinegar.
Vegetables are pickled in salty water by keeping them submerged until they become sour. Some vegetables pickle in about ten days, while others require several weeks, depending on the size and type of vegetable. Lactic acid forms in the salty solution, protecting the vegetables from spoilage. However, the color and often the taste of the vegetables change in the process.
The other method is to place vegetables in diluted vinegar, as the acidic environment prevents the growth of microbes. You can flavor the vinegar with various spices and aromatic herbs.
Do not cut vegetables into pieces for pickling unless the recipe specifically says so. For example, large sliced cucumbers will release juice, diluting the vinegar.
Some types of vegetables can be rubbed with salt first and left to sit for 24 hours before cooking in boiling vinegar.
Do not put pickled vegetables into jars sealed with metal lids. It is better to close them with cellophane or parchment paper.
You can also pickle various fruits—like melons, cherries, plums, pears, and others—by pouring vinegar over them. Add sugar, lemon juice, and spices such as cinnamon to the vinegar.
Put the cooked vegetables and fruits into jars and cover completely with vinegar. According to some recipes, after the mixture cools, pour a layer of oil on top to prevent air contact. Tie the jars and store them in a dry, dark place.
Pierce whole peppers, cucumbers, olives, and other thick, firm vegetables with a clean stainless steel needle or toothpick in several places to allow the vinegar to penetrate inside.
If you don’t want the spices to remain in the vinegar, crush them, tie them in cheesecloth, and boil them in the vinegar. After boiling, just remove the cloth, so you don’t have to strain the vinegar.
Vinegar flavored with spices and aromatic herbs will give your preserves a special taste. Choose herbs to your liking and boil them in the vinegar. For example:
VERY SOUR AROMATIC VINEGAR: To 1 liter (about 4 cups) of diluted vinegar, add 4 cloves, 2 bay leaves, some thyme, marjoram, nutmeg, cinnamon peel, 12 peppercorns, angelica root, and 15 g (about 1 tablespoon) of salt. Boil all and let sit for two hours, then strain. Suitable for all types of vegetables; some recipes add horseradish.
SWEET AND SOUR AROMATIC VINEGAR: Use 2/3 vinegar, 1/3 water, 2 tablespoons sugar, and the same spices as above.
