Can be pickled fruit or vegetables

Simply put in fruits and vegetables

(mei) Our grandmothers still knew how fruits and vegetables could be preserved. A gentle method that retains many vitamins is soaking. A distinction is made between pickling in vinegar, in oil, lactic acid pickling and pickling in alcohol. Vegetables and fruits are usually pickled together with spices or herbs. As with all preservation methods, hygiene is also important when it comes to pickling. Make sure you have clean ingredients and clean accessories.

Pickling vegetables in vinegar: basic recipe

Pickling with vinegar can be sour or sweet and sour (with sugar). Use firm vegetables like green beans, carrots, pepperoni, or cucumber. Solid fruits such as pears, apricots or cherries are also suitable, but not everyone's taste. Depending on the recipe, the food is used raw, blanched, pre-cooked or even cooked and pickled with spices and herbs.

  • Clean the vegetables or fruits and chop them up if necessary.
  • For one kilogram of vegetables or fruit you need 500 ml of 5% vinegar (not seasoned) and 250-500 ml of water. Boil this brew and pour it boiling hot into empty glasses or earthenware pots. Never use metal containers.
  • After the brew has cooled down, heat it up again. In the meantime, pour the fruits and vegetables to be pickled into the glasses or earthenware pots. Pour the brew over it. The brew must protrude several centimeters above the pickles.
  • Let it steep for 4-6 weeks.
  • Vinegar serves as a preservative. The shelf life is around 3 to - if salt or sugar were added according to the recipe - 12 months. Opened glasses must be used up within a few days.