The Supermarket Gourmet

by Buck Reed

The Pleasures of Pickling

Pickling likely originated in 2400 BCE in Mesopotamia using vegetables stored in vinegar. Making vinegar itself can be considered a culinary art form, but using it to flavor and preserve a food product would be considered the masterpiece. I actually feel bad for people who do not eat pickles. I don’t hate them or anything or want to start a war with them, and I will agree that not everyone will want to just sit and eat a bowl of pickles. I would, but not everyone should. Yet, if you solely treat it as an ingredient to enhance and develop the flavors of a dish, then you are on your way to becoming a better cook.

Right off the cuff, the first way I like to use pickled veggies is when I am making a sandwich spread or tuna, chicken, or ham salad. Instead of fresh onions, I like to use pickled onions, along with sweet or dill relish or even pickled capers. This will definitely add a different flavor to your sandwich. Chopped olives are also a great way to add a bit of Mediterranean style to your sandwich. I add chopped black olives to blue cheese dressing, and I used it recently on a roast beef sandwich. Chopped dill pickles will elevate your salmon salad (I like mine on a croissant). Of course, salmon is the star, but consider the pickle as a supporting player—but, done correctly, a star to be named later.

Making your own pickles can be easy and a fun kitchen project you might want to look into. It’s not just cucumbers anymore. Almost any vegetable or fruit can be pickled, and you can make them in your home with very little effort. Some of my favorites are eggplant (caponata is a game-changer), asparagus, peppers, beets, and onions. I would match my lemon-pickled zucchini against any pickled cucumber any day and twice on Sunday!

And it’s not just vegetables that can be pickled. Meat, poultry, and seafood can be pickled as well. Right now, I am working on a pickled egg and sausage recipe that I hope to be making this weekend. If that’s too out there for you, you can always go with the beet-pickled eggs that we are all familiar with. I never really liked pickled pig’s feet but more power to you if you do. Pickled shrimp can be a wonderful appetizer and should be on everyone’s bucket list.

If you eat your pickled delights in a reasonable amount of time, canning is not needed, but you may decide to take the extra step if you have a lot of product to process. The best part about canning is that you can keep a large inventory on the shelf for a longer period of time without refrigeration. All it takes is a little more effort. But making one or two jars takes very little effort and can be enjoyed straight from the cold box.

For ideas, look down the condiment aisle of your grocery store and see the myriad of pickled products they have to offer. The internet also has more than a few ideas for you to look into.