The ancient art of Pickling

Pickling, an ancient technique for preserving food, showcases a remarkable blend of historical tradition and futuristic thinking wisdom. The concept is simple: what thrives in the summer should be enjoyed throughout the winter months.

In today's bustling and consumer-driven world, the act of pickling represents more than just food preservation; it symbolizes a form of self-care. In the midst of rapid lifestyles, taking the time to craft and patiently wait for nature's processes to unfold becomes an act of rebellion against the speedy lifestyles while simultaneously fostering mindfulness.

These ideals were at the heart of our inaugural workshop, where we delved into the art of pickling.

Dating back to 2600 BCE in Mesopotamia, pickling's origins lie in the preservation of cucumbers with vinegar.

During our workshop, participants experimented with various ingredients, including beets, cabbage, and cucumbers. While some were novices to pickling, others shared their past experiences. For instance, Betül shared her practice of enhancing flavor by adding daphne leaves and peppercorns to her jars. Indeed, the essence of pickling lies in its ability to offer a spectrum of flavors.

Below is the recipe we explored during our workshop:

Ingredients:

• Cucumbers, cabbage, or beets (or other preferred vegetables)

• Hot water

• Apple cider vinegar

• Lemon slices

• Rock salt

• Garlic cloves (optional)

• Daphne leaves (optional)

• Peppercorns (optional)

• Jars

Instructions:

1. Wash and prepare your chosen vegetables, then fill your jars with them, leaving some space at the top.

2. If desired, add lemon slices, garlic cloves, daphne leaves, and peppercorns to the jar. Sprinkle one tablespoon of rock salt over the lemon slices.

3. Pour 4 tablespoons of apple cider vinegar into the jar.

4. Fill the jar almost to the top with hot water.

5. Close the jar tightly with its lid.

6. Turn the jar upside down and leave it in a dark place overnight. The next day, turn it right side up.

7. Allow the pickles to ferment for 7-10 days, checking for signs of fermentation completion before enjoying your homemade pickles.

Image on the cover page by Jonathan Pielmayer via Unsplash.

First image on this page by Brooke Lark via Unsplash.