Preserve food and enjoy months later: Whether vegetables, fruit, fish or cheese, pickling is quick and easy.
Whether in vinegar, oil or brine - preservation not only ensures a long shelf life, but also intense flavours.
Pickling food in salt, sugar, vinegar or oil requires neither a cooker nor an oven, is quick and preserves food for many months.
Good to know: Use a vinegar stock for pickling. To do this, mix vinegar and water in a ratio of 1 to 2, add salt and sugar and boil the mixture briefly.
In principle, most firm vegetables are suitable for pickling, such as carrots, courgettes, beetroot, cucumbers, onions, mushrooms, radishes or peppers. The favourite types of fruit include apples, pears, cherries, apricots and peaches.
You can also marinate feta cheese in oil flavoured with herbs or extend the shelf life of herring, sardines or tuna with a brine or vinegar.
Conservation step by step: How to preserve food by pickling:
Important: The ingredients must be completely covered with liquid.
The BORA X BO makes creative cooking a success.
Vinegar, oil and the like prevent the growth of germs, but do not usually kill bacteria. For a reliable extension of the shelf life, it is advisable to combine several insertion methods:
There are virtually no limits to your creativity when it comes to inserting. Give fruit a unique flavour with cinnamon, vanilla or a hint of chilli. Vegetables can be flavoured with herbs and spices such as rosemary, thyme, basil, peppercorns or mustard seeds.
The tinned food will keep for around a year if stored in a cool, dark place, opened they will stay fresh for around 14 days. And what to do with pickled food? Be inspired by these ideas:
There are virtually no limits to this preservation method. Almost all vegetables, many types of fruit and some types of fish and cheese are suitable for pickling in liquid.
Common salt removes water from food. This in turn inhibits the growth of microorganisms that can lead to mould and rot. Something similar happens when sugar is added: under the influence of sugar and heat, water is removed from fruit in particular, preventing microorganisms from spreading.
When preserving food, place it in clean, sealable preserving jars and fill them with vinegar, salt or oil. Important: the contents must always be completely covered with liquid.
To safely preserve food, apple cider vinegar and wine vinegar, for example, should have an acidity of at least 5 per cent.
Fresh herbs and spices give your pickled food that extra something. There is a wide selection to choose from: popular choices include rosemary, chives, parsley or dill, chilli peppers, pepper, mustard seeds or garlic.
When stored correctly, unopened tinned food will keep for between several months and around a year. Once opened, it should be consumed within approximately two weeks.
You can preserve various foods by pickling them in oil. Mushrooms, (dried) tomatoes, courgettes and artichokes are particularly popular. Important: salt them thoroughly beforehand and store the preserving jars in the refrigerator.
