When it comes to pickling, you may feel compelled to stick to your standard deli case offerings of dill and kosher but our culinary luminary, and pickling expert, Edouard Massih, put together 5 reasons to reconsider the benefits of home-crafted pickling.
#1: No food waste
Does it feel like you are always throwing away your veggies? You aren’t wrong! According to the NRDC, 40% of food goes uneaten (and ultimately thrown away) in the U.S. every year. One of the best ways to reduce your produce waste is to pickle it. It only takes a few minutes to put together a quick pickle and save that produce from the compost.
#2: Think beyond the cucumber
When most people talk pickles, they are thinking of the traditional dills, sweet and sours, or koshers but it is time to broaden your horizons! Edouard is a strong believer in the power of pickling. He has pickled everything from onions and carrots to eggs, shrimp and even cheese!
#3: It's as easy as 1,2,3
The best part of pickling is the simplicity behind it! You only need three ingredients to create a basic pickling juice. Vinegar, which is your acid, salt and sugar. From there it is about adding spices and flavor profiles to bring your pickled creations to life.
#4 Not all pickling is created equal
When it comes to pickling, there are multiple ways to go about it. While the base stays the same (see above) but there are variations in preparation and storage when deciding between long term, short term and quick pickling techniques.
#5 Pickling has a place at every meal
Feeling intimidated about incorporating pickles outside of the traditional sub-sandwich accompaniment? Break the mold and add them to your salads, tacos, or the super popular poki bowls. Edouard’s go to? It’s a tie between pickled onions and jalapeños. When entertaining larger groups, pickled items fit in perfectly with a cheese and charcuterie board. If you are feeling really brave at your next hosting gig, make a pickling board to wow your guests.
Interested in learning more about pickling? If you are in the New York Area, Edouard offers a pickling and preserving class for groups of 2 to 10 people.