Pickling and Food Preservation

KITCHEN SCIENCE: Oct 3, 2024

CONCEPTS

Food preservation

Making a brine

Pickling

TOOLS & SUPPLIES

1 pint-sized mason jar with lid

1 veggie, thinly sliced

3/4 cup hot water

3/4 cup white vinegar

1 Tbsp kosher salt or sea salt

Peppercorns or other seasonings

Why should you pickle and how to do it?

During World War II, there were shortages of many kinds of foods. Families were encouraged to keep victory gardens in which they grew their own produce. People then frequently canned what they could not eat to reduce food waste and have the ability to eat certain foods out of season. Following the Great Depression, growing and cooking food at home was not unusual. Today, we have become, in many parts of the country, more dependent on industrial agriculture, but there is a movement to grow more food closer to home and learn and do more food preservation.

Canning takes advantage of principles of biology. Microbial growth can be reduced in some conditions and food can be altered with the addition of some simple ingredients. Refrigerator pickles are an example of this simple use of technology to extend the shelf life of fresh produce. This process will allow fresh vegetables to be kept for a month or so while refrigerated.

METHOD

  1. Rinse off veggies and pat dry.

  2. Chop or slice your veggie in your desired size.

  3. Add veggies to the jar with the seasonings (if desired).

  4. Dissolve the salt in the hot water, and then mix this solution with the vinegar.

  5. Add the resulting mixture to the jar, and then close the lid.

  6. Shake well.

  7. Your mixture will be ready for consumption in an hour and can be refrigerated for preservation for a month.