A world without pickled foods would be a world hard to imagine! Can you even picture that? They boost the taste of our plates and enrich our culinary exploits, our health can truly benefit from them, and the fact that almost anything can be pickled reveals a picture of an incredible variety. Still not convinced? Just taste this test!
#1. Why did people start pickling in the first place?
#2. What is brine?
#3. Which one of these can’t or shouldn’t be pickled?
#4. Brining/pickling in salt releases...
#5. This country seems to be THE Pickle Nation:
#6. One major benefit (among others) of naturally fermented pickles on your health is:
#7. One of these pickled ingredients is used in making sushi. Which one?
#8. Who brought pickled eggs to America?
#9. "Surströmming" is...
#10. They were once popular in American bars next to the pickled eggs:
#11. Among the Japanese pickles ("tsukemono") this one has a prominent place. It’s usually served either before, or right after a sushi meal.
#12. In Myanmar they have the "lahpet", which is pickled...
#13. Did you hear about the British "ploughman’s lunch"? It consists mainly of bread, cheese and some pickle. Pickled what?
#14. In India they use a lot of oil, spices, and relish for pickling. What’s the umbrella term for their pickles?
Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods, and, again, not so healthy ones. You name it. However, in time I kind of built on this habit and, slowly but surely, I began to turn toward the Mediterranean cuisine and, occasionally, even the Mediterranean diet. I am a curious and inquisitive person. So, pretty soon, I started trying to recreate what I’ve tasted or seen. At first, this proved to be hard work for my better half, as she supervised my new experiments. But lately, the results really started to show, so wish me luck!