Pickle is usually used to marinate beef.
A pickle is a gastronomic preparation, although there are various recipes that are identified with this name. The term comes from the Hispanic Arabic assukkabáǧ , in turn derived from the Arabic sikbāǧ . The etymological root, meanwhile, is found in the Persian sekbā .
Dressing
Escabeche is a marinade or sauce whose base is prepared with vinegar , wine or oil . The concept is also used to name the product that was seasoned and/or preserved in this way.
It is a culinary technique that has been used for centuries in various cultures around the world. It consists of marinating foods, such as meat, fish, chicken or vegetables, in a mixture of vinegar, olive oil, garlic, bay leaf, pepper and various fresh or dried herbs. Adobo preparation can vary depending on region and culinary tradition, giving each dish its own characteristic flavor.
The pickling process as a marinade has several purposes. First, it acts as a preservation method , since vinegar and oil help preserve food by creating an acidic and hostile environment for bacteria. In addition, it enhances the flavor , adding acidic and aromatic notes to the preparation.
The result is a dish with a unique and complex flavor, often served cold or at room temperature. Popular examples of pickled foods include chicken, fish, and eggplant, among other vegetables.
Pickled
In several Latin American countries, the pickle is called escabeche. A pickle, in turn, is obtained through the process of making a legume or fruit acquire the flavor of vinegar, keeping them submerged in this liquid to preserve it for a long period.
Preparing escabeche as a pickle involves soaking foods, such as onions, carrots, cucumbers, or other vegetables, in an acidic solution, typically vinegar , salt, and sometimes sugar. This process, which is often carried out cold, has the main objective of preserving food and giving it a characteristic sweet and sour flavor.
Pickled foods are allowed to sit in the solution for a period of time that can vary from a few hours to several days or weeks , depending on the ingredients and the cook's preference. This preservation method not only extends the shelf life of foods, but also gives them a unique and refreshing flavor, making them a popular accompaniment to many meals.
Pickled eggplants
Let's see a simple recipe to prepare pickled eggplants, a delicious dish that can be used as an appetizer or accompaniment.
Ingredients:
- 2 eggplants medianas;
- 1 large onion, thinly sliced;
- 3 cloves garlic, minced;
- 1 carrot, peeled and cut into thin slices (optional);
- 1 red pepper, cut into thin strips (optional);
- 1 cup white wine vinegar;
- 1/2 cup olive oil;
- 1 teaspoon salt;
- 1 teaspoon sugar;
- 1 teaspoon black peppercorns;
- 1 bay leaf;
- 1 sprig of thyme (optional);
- 1 sprig of rosemary (optional).
Wash the eggplants and cut them into thin slices (peeling is optional). Place them in a colander and sprinkle salt over them. Let them rest for approximately 30 minutes, to eliminate excess bitterness and soften them . Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the onion, garlic, carrot and red pepper. Fry until tender and fragrant.
Pickled vegetables are ideal to accompany cold dishes.
Rinse the eggplant slices under cold water to remove salt and pat dry with kitchen paper. Add them to the saucepan along with the white wine vinegar, salt, sugar, black peppercorns, bay leaf and herbs. Cook over medium heat for about 10-15 minutes, stirring occasionally, until the eggplants are tender but still firm.
Remove the saucepan from the heat and allow the mixture to cool to room temperature. Transfer everything to a sterilized glass jar. Make sure the herbs and bay leaf are evenly distributed. Close the jar tightly and place it in the refrigerator. Let the eggplants marinate in the pickle for at least 24 hours before consuming so that the flavors can fully blend and develop .