The Science Behind That Pickled Flavor
Pickling is a process of using an acidic brine to preserve a food. Acidic brines can be made with salty water, sugar water, lemon juice, or (most popularly) vinegar; these brines create a strong acid base where few bacteria are able to survive and the new pickled flavor can start doing its thing.
"Pickling is a sort of controlled decay, according to according to Dr. Bruno Xavier, a food processing authority at Cornell University. ‘When living organisms die, they activate several responses in the tissue that trigger the release of enzymes,’ a Xavier, that start to break down the vegetable. The acid from the vinegar, along with naturally forming acids in the food itself, slows down that decaying process.”
-Max Bonem, “The Science of Vinegar Pickling, Explained” from Food & Wine
Plastic CD cases and Portland parking tickets aside (yep, that’s a Portlandia joke), yes you can pickle pretty much anything. Pickling is one of the most universal food preservation techniques, and we’ve been pickling veggies, fruits, meats and fish for centuries. Different cultures have hopped on this preserving technique and thus carved out their own specialties: Mexaican spicy pickled carrots and radishes, Italian Giardiniera, Korean kimchi, Scandinavians can’t get enough of pickled fish - the global pickled party runs deep. And while we’re familiar with the usual suspects of veggies, eggs, etc., we’re here to get your brain going on some unexpected ingredients on which you can impart that pickled flavor.
Pickled: A Balancing Act
We’ve established that pickled foods can be tangy-sour and tartly complex. So how do you balance that vinegar-induced flavor profile? Add a little sweetness into the mix. Adding ingredients (or actual sugars like cane, honey, agave, etc.) with a sweet flavor profile will counterbalance sour and salty flavors, while letting the natural flavors of the food shine through.
Get Some Pickled Flavors on the Plate
We picked Chef Tony Reed’s brain for some some ways to get that amazing pickled flavor on your menu.
BREAKFAST
Avocado Toast with Sour Power Kimchi
LUNCH
Tandoori Glory Seasoned Burger with Ras El Hanout Pickled Ketchup
APPETIZER
Sour Power and Korean BBQ Kimchi
DINNER
Taco Platter with Rio Grande Pickled Jalapeno Salsa
SIDES
Sourdough and Pickled Greek Freak Hummus
DESSERT
Mango Tango Preserved Lemon Bars
COCKTAIL
Blackberry Balsamic Lacto-Fermented Ginger Ale