Exploring European Pickling

Pickling is a process used to preserve food that is achieved through anaerobic fermentation. With the use of brine, which is a solution of salt and water, lactic acid is produced. This procedure allows the storing of various foods in this acidic solution, typically using vinegar as an ingredient. The most commonly pickled food is the cucumber, where the most dominant taste is sour as a result of the pickling process.

Naturally fermented foods are healthy. In the past, some people got their vegetables during the winter because of pickling. Now we know that pickled foods contain healthy bacteria that are good for the digestion. To get a sense of the European flair for pickling, a few suggestions are mentioned below:

Russia - The Russians enjoy pickling mushrooms, cabbage, garlic, custard squash, and various kinds of tomato. Eggplant is also pickled, which is usually stuffed with julienned carrots. Ramsons, which are a relative of chives that grows in the wild, is also pickled, alongside watermelon.

Italy - A popular dish in the country is called giardiniera, which consists of pickled vegetables, such as carrots, onions, cauliflower, and celery.

Turkey - Several different spices are used in the pickling process of Turkey, where they use many different roots, fruits, and vegetables. The Turkish may pickle green plums, beetroot, green almonds, turnips, carrots, eggplant, tomato, cabbage, cucumber, peppers, and the Armenian cucumber.

Bulgaria - Bulgaria is known for their mixed pickles, which are called turshiya. A common recipe of Tsarska turskiya includes red peppers, cauliflower, carrots, and celery. The vegetables are combined with a little bit of salt and sugar – left overnight to sit. In the morning, the juice is mixed with vinegar and boiled for a couple of minutes. The vegetables are placed in glass jars and pressed down using cherry twigs and a round river stone. The jars are then filled with the chilled pickle marinade. In Bulgaria, pickled green tomatoes, bell peppers, eggplant, and sauerkraut are also popular.

Romania - Common pickled foods in Romania include mushrooms, cauliflower, green tomatoes, cucumbers, beetroot, cabbage, carrots, and melons.

Scandinavia - Salmon is sometimes brine-pickled in Scandinavia, as well as herring and other popular fish dishes like rollmops, which are pickled herring fillet that are rolled about a slice of pickled cucumber or an onion.

Britain - The British typically pickle onions and eggs, which are commonly found in pubs and fish-and-chip shops. They will also pickle walnuts, beetroot, and gherkins. 

Ukraine - Typical produce found in the garden is often dilled for winter consumption. Before storing the items in a cool, dark location, a combination of current leaves, garlic, salt, and dill are generally used for seasoning. The tomatoes and cucumbers especially benefit from this distinct combination.