I've been making quick pickled vegetables (no canning) for the past 18 months the way they taught me at cooking class. Namely, prepare a pickling liquid by boiling together vinegar, sugar, and spices, then pour over fresh, chopped vegetables. Leave it sit until reaching room temperature, then transfer into the refrigerator. My experience tells me that the pickled flavor in the vegetables continues to intensity for several days thereafter.
When reflecting on that final sentence, I wondered if maybe boiling the vegetables in the liquid would accelerate the pace at which they take on the pickled flavor? Or would that have undesirable effects on the vegetables? More generally, is the role of boiling in preparing the liquid merely to ensure that the powdered spices have fully dissolved, and to allow the flavor from the hard spices to seep into the liquid?
Submitted November 08, 2017 at 02:39PM by ThrowAwaylnAction http://ift.tt/2zFj3tO AskCulinary
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