Technological and industrial advances have changed the meaning of pickle. Its current value no longer lies in its preservation power but in its ability to provide an unmatched texture and flavor to food. This ancient cooking technique has managed to maintain its validity in the kitchen because it has very characteristic and appreciated aromatic and taste qualities.
Pickling is based on the creation of a very acidic medium (high pH) composed of vinegar or acetic acid, vegetables, oil, spices and other seasonings.
Pickled Sauce Recipe
400 ml of virgin olive oil
- 200 ml of vinegar
- 100 ml of white wine
- A medium onion
- Half a head of garlic
- A couple of leaves of laurel
- A teaspoon of salt
- A teaspoon of sugar
- One teaspoon of black peppercorns
Pickled sauce is a sauce that can be prepared in different ways using different ingredients to flavor it in one way or another, especially taking into account the type of food that is going to be marinated in it, since it can be used with both fish , meats and even vegetables. It is not a sauce that is served with food or previously prepared dishes, but it is a sauce with which to marinate food and preserve it at the same time. The base of the pickled sauce is usually a mixture of vinegar, oil, salt, garlic, onion and some spices, but there are variants that use a citrus base or other vegetables and additional ingredients.
We are going to detail how to make a marinade that you can use in a general way to marinate any food that you want to prepare in it, be it meat or fish, a simple recipe to make to which you can add other ingredients if you want but how about And as we are going to detail it, it is perfect. If you have never prepared a marinade, it is a good way to start trying this marinade sauce used to make all kinds of marinades. We are going with the recipe step by step, follow the instructions and you will see how it will be very easy to prepare and you will love the result of picking some food with it.
We will begin its preparation by pouring the virgin olive oil into a saucepan or pan and put it to heat over medium heat, to brown the whole peeled garlic in it, along with the bay leaves and black peppercorns. Once we have the garlic well browned on all sides, being careful not to burn them and give them a bitter taste, add the onion, peeled and cut into a not very thick julienne, the sugar and salt, mix a little and keep at medium-low heat for about 10 minutes, so that the onion is poached well and is soft at the same time.
After this time we add the white wine and the vinegar and keep over a very low heat for about 10 more minutes, taking care that the mixture does not boil at any time. After this time we would have our pickled sauce ready, which we can use to prepare the food that we are going to pickle. The normal thing is to lightly cook the meat or fish, marking it on the grill normally so that it is sealed on the outside, and then it is placed in an earthenware container or similar and the hot pickle is added on top, removing the garlic and onion previously, and leaving it the time necessary for the pickle to take effect, depending on the food that we are going to cook in this way.
Servings / Units: 1
Approximate Preparation Time: 30M
Approximate Calories: 60
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There are several types of marinade depending on whether it is prepared cold or hot (that is, cooked), something that determines the intensity of flavor and, above all, the degree of conservation.
Long-lasting pickles. The marinade and the main ingredient are cooked separately and mixed cold. To be consumed in 15 days.
Pickled medium conservation. The marinade and the main ingredient are cooked separately and mixed while still warm. To be consumed in eight days.
Short conservation pickles. The marinade and the main ingredient are cooked together. To consume in one or two days. Within this there are three subtypes: Spanish (main ingredient, vinegar, olive oil and condiments), French (Spanish + julienned vegetables) and half pickled (Spanish + abundant julienne onion).
The most popular marinade is short-lived, that is, one in which the main ingredient and the marinade per se are cooked together. The classic marinade formula is based on the use of two parts of oil, one of vinegar and one of white wine. To these these elements are added salt, bay leaf, peppercorns and garlic and we have a manual pickle.
However, there are many, many, pickled recipes because, as the wise Spanish proverb says, each teacher has its own booklet (how wise the Spanish proverb is) and that each one adjusts the proportions of the basic elements of the pickle, adds new elements, remove others and make the changes it deems appropriate as appropriate or like.
The most popular marinade is short-lived, that is, one in which the main ingredient and the marinade "per se" are cooked together.
The oil can be used in the quantity, quality and variety that is preferred. Despite what the classic formula indicates, there are pickle recipes in which a small amount of oil is used to brown the main element (chicken, rabbit, partridge, etc.) and nothing else is added. With this, lighter pickles are obtained and the oil consumption is considerably reduced.
The same happens with vinegar, which can be white wine, sherry, apple, flavored, etc. It can also be partially replaced by wine, water, broth or even the juice of a citrus fruit. This would have been unthinkable when pickling was used as a preservation method, but today it is very common. The limited use of vinegar results in softer pickles, perfect for those who are not friends with this ingredient.
There are different types of pepper, but the most common in the preparation of pickles is black. This does not mean that you cannot use white, green, pink pepper, any of its other varieties or a mixture of several. It is generally added in its grain form, but there are those who prefer to use it ground to avoid running the risk of ending up with one between their teeth. It is advisable to be cautious with the quantity, as it is a spice with a powerful flavor that could ruin the final result.
Other spices that can be used in the preparation of pickles are cloves, paprika (mandatory in pickled mussels), cinnamon, nutmeg, chili, etc. The limit is marked by the imagination of each one and the taste of it, of course.
The same goes for garlic, bay leaf, and salt. All of them essential seasonings in the basic formula of the marinade that should be measured with caution. Garlic (peeled) can be added whole, sliced, or minced. Bay leaves are powerful, so be careful with how much to use. And salt ... this is a general song for any dish that we make and not exclusive to pickles.
Although they are not part of the list of classic elements in the preparation of pickles, herbs serve to flavor and flavor. They manage to give a touch of distinction if they are used sparingly, since what is sought is that their presence is guessed without diminishing the main elements. Rosemary, thyme, bay leaf, dill, parsley, among others, whether fresh or dried.
Pickled Sauce Recipe
The foods that are most used in pickles are fish, vegetables and meats, but fruits can also be pickled. Chicken, hen, turkey, partridge, quail, pork, bonito, tuna, salmon, sardine, melva, mackerel, mussel, squid, mushroom, asparagus, eggplant, potato and strawberry are some of the foods that we have pickled and / or seen by Internet.
Unfortunately or fortunately there is no universal pickle that works wonderfully with all of them. Each food has its own organileptic characteristics that determine the proportions of the basic elements of the marinade. It is best to try and adapt the recipes to taste.
In addition to the types of marinade according to their degree of conservation and the number of recipes resulting from varying the elements that make up the marinade, there is another way to differentiate the marinades depending on whether or not they contain oil. We explain it in the way we know best, with your recipes.
Oil-free chicken pickle recipe
Basic ingredients: 1 onion cut into julienne, 2 grated carrots, 2 peeled garlic cloves, 300 ml of white wine, 300 ml of white wine vinegar, 300 ml of poultry broth, 3 bay leaves, 10 black peppercorns , 1.5 kg of chopped chicken, wheat flour, salt, ground black pepper and extra virgin olive oil.
Preparation: Heat a drizzle of oil in a saucepan and poach the onion, carrot and garlic. We add a little salt to make poaching faster. When the vegetables begin to be tender, add the white wine, the white wine vinegar and the poultry broth along with the bay leaves and black pepper. While the boil starts, prepare the chicken. Season with salt and pepper and go through flour, fry in a frying pan with plenty of hot oil. You just have to brown, not cook completely. Once the chicken pieces are browned, drain them and go to the saucepan with the marinade, ensuring that it is well submerged in the liquid. Cover and cook over low heat for 40 minutes.
Recipe for pickled chicken with oil
Basic ingredients: 1.5 kg of chopped chicken, salt, ground black pepper, 3 bay leaves, 2 cloves of garlic, 10 grains of black pepper, 1 onion cut into julienne, 2 grated carrots, 200 ml of white wine, 200 ml of white wine vinegar and 600 ml of olive oil.
Preparation: We place the chicken in the base of a casserole and season. Add the bay leaves, garlic cloves and black peppercorns. We cover with the onion and carrot and season the vegetables. We water with the white wine, the white wine vinegar and the olive oil. We mix, cover the casserole and bring to the fire. As soon as it starts to boil, lower the intensity and cook for 45 minutes.
The difference in the amount of oil is considerable, so everyone chooses the recipe that most appeals to them. The marinade is drained at the moment of serving, always rested and better 24 or 48 hours later, and the liquid and the leftover vegetables can be crushed and used to dress salads or as a sauce for other preparations. Nothing is thrown away here.
To complete all of the above, we summarize a series of tips and guidelines of general application in the preparation, conservation and consumption of pickles. We want to leave everything well tied and that you can prepare some scrumptious pickles from now on.
As we have already seen, the marinade can be made without oil and is lighter. In this case, it is essential to mark until the main food is golden. This can be done in the same saucepan as the rest of the cooking or in a separate frying pan.
The main food can be marked natural or floured. The latter is suitable for fish and delicate products since the flour creates a protective layer and prevents them from breaking. It also helps thicken the sauce.
On the contrary, if the marinade is made with oil, it is not essential to mark the main food. This can be put raw in a casserole with the rest of the marinade ingredients (vegetables, seasonings, vinegar, etc.) and cook everything together at the same time.
The marinade is drained at the moment of serving, always rested and better 24 or 48 hours later, and the liquid and the leftover vegetables can be crushed and used to dress salads or as a sauce for other preparations.
The marinade and the main food can be cooked separately and put together after cooking. Both have to be at the same temperature, either hot or cold, at the time of joining. If the main genus is cold, the marinade should also be added cold. If, on the other hand, the main genus is hot, the marinade must also be added hot and, in addition, they must boil together. The boil should not be excessive, since we run the risk of the vinegar and white wine evaporating, so we would lose the preservative properties of the pickle.
The rest feels wonderful when pickled, it is a perfect preparation to prepare today and enjoy tomorrow or even two days later.
If our marinade contains vegetables (onion, carrot, etc.), it is advisable not to delay its consumption for more than three or four days, unless we pack it under vacuum.
A homemade marinade can be kept, in sterilized jars, for several months in the fridge.
Mussels 1 kg
Extra virgin olive oil 150 ml
Garlic clove 2
Cider or apple vinegar 90 ml
Black pepper grains 6
1 teaspoon sweet paprika
White wine or water (optional) 100 ml
We will clean the mussel shells from their beards with a brush or a new scouring pad, we will wash them well, discarding those that may come open. We place a flat pot with water or white wine, about three centimeters high and let it boil. We add the mussels and cover so that they steam open, when we see after a few minutes that they have already been opened we remove them and we are removing them from their shells to a container that has a hermetic lid.
On the other hand, to prepare the pickle we put a pot on the fire with the oil and the peeled garlic cloves until they begin to brown. Then we add the paprika and separate from the heat giving it a few turns with a wooden spoon, add the bay leaves and the peppercorns and quickly the vinegar.
Pour the hot marinade over the mussels, add salt to it and leave them to marinate in the marinade for 24 hours in the fridge before eating them. Then they are kept in the fridge, well covered, for a week.
To accompany these mussels in cider vinegar pickle we only need a good bread and a glass of white wine or a very cold beer. You are going to surprise your guests with these homemade mussels and I can assure you that once you taste them it will be difficult not to repeat them.
Mussels in cider vinegar pickle
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