When it comes to pickle, we remember our mothers’ tables; but pickle has been transferred from mothers’ tables to famous chefs’ menus.
It is a sweet rush for Anatolian kitchens to make a pickle; the fruits and vegetables are washed; the jars are arranged; the cauldrons are put on fire.
It is possible to use numerous vegetables and fruits throughout the year, but the food consumed out of its season damages our health irreparably. Together with the rising trend of healthy diet, we understand the value of making pickles and pastes, those preparations for winter, better.
The word ‘turşu’ (torshi) comes from the Persian word ‘torsh’ that means ‘sour’. It can be defined as salted vegetable or fruit kept in vinegar or lemon juice.
It is a preservation method developed to keep the vegetables and fruits harvested in their own seasons on our tables throughout the year; this fermented production gives the vegetables and fruits probiotic features in addition to their own benefits.
Lemon of Vinegar for Pickle? This question has always been asked.
In fact, every region has its own prescriptions and methods of pickling.
Both lemon and vinegar give successful results, but if you ask the experts, it is possible to make good pickles by using natural materials like sour grape and sour plum as well. When you make pickle by using lemon juice, you need to consume it faster; vinegar is more preferred to produce pickles, since it balances the acids more easily.
The most consumed pickle is pickled cucumbers, then comes pickled cabbage, pickled pepper, and finally pickled gherkin. Whichever appeals your taste buds, bon appétit. All of them are very beneficial.