When we were first told about this assignment, I quickly decided to do the pickling process. How did I decide on this? I've done preserves before and I work with yeast every now and then when I make baked goods. So to keep things interesting and to learn as much as possible, I decided to pickle.
The next step was to decide what to pickle. I immediately associate the work 'pickle' with 'cucumbers', whether that be right or wrong. But I realized that throughout this semester alone, we've learned to pickle other vegetables in Production Class, such as onions, beets and turnips. So I made the decision to pickle fruit, specifically berries. I've never eaten pickled berries before so I did some research and quickly got excited by the number of pickled berry recipes that I found on the internet!
http://favim.com/orig/201105/08/berries-blackberry-blueberry-food-raspberry-Favim.com-37900.jpg
Before I get into the photo journal of my pickling adventure, I found material from several sources. Here are excerpts from 2 sites that helped me get a better understanding about how pickles are made, in addition to what we covered in our Theory of Food Class -
The History of the Pickle
"Pickling of plant and animal foods is a relatively old method of food preservation. It is estimated that the first pickles were produced over 4,000 years ago using cucumbers native to India. The ancient Egyptians and Greeks have both written about the use of pickles for their nutritive value and healing power"
-- www.madehow.com/Volume-4/Pickle.html
How to Pickle Vegetables and Fruits
"There are four general methods for pickling: quick, salt-brined, vinegar brined and fermented. Each pickling method has its own benefits and some produce lends itself better to one method or another."
-- www.urbanfarmonline.com/urban-gardening/backyard-gardening/how-to-pickle-vegetables-and-fruit.aspx
I further read each method in detail and determined that what I was going to do was the 'quick-pickle' method for the berries I had chosen to do. I found different recipes for pickled blueberries, blackberries and raspberries. As I was looking around on the internet, I also decided to pickle grapes. Hey, I figured that since I had all the equipment out, I might as well pickle everything in sight!
The first step is to sterilize the jars. I have 1L Bernardin Mason Jars (www.bernardin.ca) so I decided to go to their website to determine how to best sterilize the jars. I did the visual inspection of all the jars to ensure that there were no nicks. Even though the jars were new, I did wash them all with hot soapy water and then I systematically submerged all my equipment - jars, lids, tongs, ladles - into the boiling water and let it sit for at least 15 minutes. I'm realizing now that I didn't sterilize the countertop or have a wire rack. I'm hoping that this doesn't affect my final product. I did make sure that everything involved in the process was properly sterilized. But since I have not canned or pickled before, I'm concerned that I may have not been meticulous enough. Here is a photo of the jars and lids being sterilized -
The next step was to decide what to pickle. I immediately associate the work 'pickle' with 'cucumbers', whether that be right or wrong. But I realized that throughout this semester alone, we've learned to pickle other vegetables in Production Class, such as onions, beets and turnips. So I made the decision to pickle fruit, specifically berries. I've never eaten pickled berries before so I did some research and quickly got excited by the number of pickled berry recipes that I found on the internet!
http://favim.com/orig/201105/08/berries-blackberry-blueberry-food-raspberry-Favim.com-37900.jpg
Before I get into the photo journal of my pickling adventure, I found material from several sources. Here are excerpts from 2 sites that helped me get a better understanding about how pickles are made, in addition to what we covered in our Theory of Food Class -
The History of the Pickle
"Pickling of plant and animal foods is a relatively old method of food preservation. It is estimated that the first pickles were produced over 4,000 years ago using cucumbers native to India. The ancient Egyptians and Greeks have both written about the use of pickles for their nutritive value and healing power"
-- www.madehow.com/Volume-4/Pickle.html
How to Pickle Vegetables and Fruits
"There are four general methods for pickling: quick, salt-brined, vinegar brined and fermented. Each pickling method has its own benefits and some produce lends itself better to one method or another."
-- www.urbanfarmonline.com/urban-gardening/backyard-gardening/how-to-pickle-vegetables-and-fruit.aspx
I further read each method in detail and determined that what I was going to do was the 'quick-pickle' method for the berries I had chosen to do. I found different recipes for pickled blueberries, blackberries and raspberries. As I was looking around on the internet, I also decided to pickle grapes. Hey, I figured that since I had all the equipment out, I might as well pickle everything in sight!
The first step is to sterilize the jars. I have 1L Bernardin Mason Jars (www.bernardin.ca) so I decided to go to their website to determine how to best sterilize the jars. I did the visual inspection of all the jars to ensure that there were no nicks. Even though the jars were new, I did wash them all with hot soapy water and then I systematically submerged all my equipment - jars, lids, tongs, ladles - into the boiling water and let it sit for at least 15 minutes. I'm realizing now that I didn't sterilize the countertop or have a wire rack. I'm hoping that this doesn't affect my final product. I did make sure that everything involved in the process was properly sterilized. But since I have not canned or pickled before, I'm concerned that I may have not been meticulous enough. Here is a photo of the jars and lids being sterilized -
And now to the fun part - the photo journal! First up - Pickled Blueberries! The following is a recipe from the Driscoll's website - www.driscolls.com/recipes/view/3785/Goat-Cheese-Toasts-with-Pickled-Blueberries
Pickled Blueberries
3/4 cups white wine vinegar
1/4 cups water
1/4 teaspoons whole black peppercorns
1/4 teaspoons whole allspice berries
1/4 teaspoons fennel seeds
5 whole cloves
1 cinnamon stick (2-3 inches long)
2 boxes of Driscoll's Blueberries (I bought mine from a local fruit store along Danforth)
1 cup sugar
3/4 cups white wine vinegar
1/4 cups water
1/4 teaspoons whole black peppercorns
1/4 teaspoons whole allspice berries
1/4 teaspoons fennel seeds
5 whole cloves
1 cinnamon stick (2-3 inches long)
2 boxes of Driscoll's Blueberries (I bought mine from a local fruit store along Danforth)
1 cup sugar
Here is the method according to the recipe and described in pictures. Above, from L to R: Photo 1 - First, I gathered up all the ingredients for this recipe. Photo 2 - Next I put all the ingredients together in a non-reactive saucepan. I used a glass Vision cookware pot that my Mom gave me years ago. I brought this to a boil over medium heat and simmered for about 5 minutes. Photo 3 - I added the blueberries and continued to simmer until the berries swelled and darkened. Photo 4 - I then removed the berries from the heat and let them stand at room temperature for 4 hours.
Above, from L to R: Photo 1 - After 4 hours, the blueberries had cooled down and developed a white film that almost looked like the yeasty 'bloom' on fresh grapes. The berries themselves had shrivelled down quite a bit as well. Photo 2 - I drained the berries and reserved the liquid. Photo 3 - I added sugar, a cinnamon stick and the original spices back to the pan and boiled this mixture until slightly thickened. Photo 4 - The berries were ladled into the jar and then I poured the hot liquid over the berries. I let the jar cool before covering it with a lid. Once the lid went on, I put the jar in the fridge. Judging by the instructions in the recipe, I think the berries are ready to eat! But to be on the safe side, I left them in the fridge for a few days.
Sensory Evaluation - Pickled Blueberries
Sight - The finished product had a glossy, shiny exterior. Very different from what raw blueberries that have a matte finish on the skin. As expected the pickled blueberries were not as firm as the raw product and they seemed to have shrivelled quite a bit and were no longer plump. They actually look like saucy, large raisins. The berries also darkened quite a bit to a dark purple, almost black colour.
Hearing - Raw blueberries have a bit of 'bite' to them and if they are firm and fresh, you can hear a soft crunching sound. The pickled blueberries now have a squeaky sound, largely due to the changed texture of the blueberries' skin.
Touch - The blueberries are quite squishy now, whether you use a spoon to pick them up or your fingers. As the fruit has been pickled in a sugar / vinegar solution, the berries are now coated with a sticky syrup. As mentioned before, they no longer are plump or round to the touch. They actually feel shrivelled when I squeeze it between my fingers.
Smell - There is no longer a typical blueberry smell. Rather, I smell a strong sweet vinegar scent. Quite a few spices went into this recipe - allspice berries, peppercorns, fennel, cloves and cinnamon. The only aroma I can detect in the final product is cloves and cinnamon.
Taste - This is quite a complex flavour profile. I like very sour foods and these pickled blueberries deliver on that! I immediate start to salivate when I eat these blueberries. The prominent taste is sour, accompanied by sweet. The first flavour I pick up on is the white wine vinegar with heavy cinnamon and cloves. After a few bites, the allspice and fennel aromas surface. I don't really taste the peppercorns at all, although I'm sure they add to the complexity of the final flavour profile of the pickled blueberries.
I did mention earlier that I got caught up in the fun of the pickling process, so after the blueberries were done, I kept on going! I won't go into all of the detail on how the other 3 pickles were done, but they do say that 'a picture is worth a thousand words', so here we go!
Pickled Raspberries (based on the recipe for Balsamic Pickled Fruit) - www.theprimaldesire.com/balsamic-pickled-fruit/
Pickled Raspberries (based on the recipe for Balsamic Pickled Fruit) - www.theprimaldesire.com/balsamic-pickled-fruit/
All the ingredients were simmered for 10 minutes. Then the hot liquid was poured over the berries, leaving 1/4 inch at the top of the jar. The jar was then immersed in a boiling water bath for 15 minutes, removed and cooled. This jar sat at room temperature for 48 hours before serving.
Pickled Blackberries - www.rachaelraymag.com/recipe/pickled-blackberries/
Pickled Blackberries - www.rachaelraymag.com/recipe/pickled-blackberries/
The lemon zest, cloves and blackberries were divided into 2 jars. The remaining ingredients were heated until the sugar dissolved and then the liquid was allowed to cool completely. Once cooled, the brine was poured over the berries. The lid was screwed on and then the jar sat at room temperature for 24 hours. Afterwards, the jar went into the fridge for at least 3 days.
Pickled Grapes - www.smittenkitchen.com/blog/2009/04/pickled-grapes-with-cinnamon-and-black-pepper/
Pickled Grapes - www.smittenkitchen.com/blog/2009/04/pickled-grapes-with-cinnamon-and-black-pepper/
The grapes were washed and pulled from their stems gently. The tops of the grapes with the 'belly button' was sliced off, allowing the flesh on the inside to be exposed a bit. The remaining ingredients were boiled over medium heat until the sugar dissolved. I then had 2 options - pour the hot liquid over the grapes which would result in a tender pickled grape or cool the liquid first and then pour to create a crisp grape. I chose the latter. The jar was then went into the fridge overnight.
So at the end of the night, 3 jars sat at room temperature (1 jar of raspberries and 2 jars of blackberries) and 2 jars went into the fridge (1 jar of grapes and 1 jar of blueberries).
So at the end of the night, 3 jars sat at room temperature (1 jar of raspberries and 2 jars of blackberries) and 2 jars went into the fridge (1 jar of grapes and 1 jar of blueberries).
And here is a picture of the final products. Clockwise, from the top - Pickled Raspberries, Pickled Grapes, Pickled Blackberries.
Final Thoughts on the Fruit Pickling Process
Sensory Evaluation - I was surprised to find that the pickling process really enhanced the blueberries. I enjoy blueberries tremendously as a fresh fruit and I love them even more as a pickled product. It was interesting to see how pickling the product completely changed the sensory evaluation of the same fruit when comparing the raw product to the pickled product.
Successes - I learned a lot from this process. My favourite pickling process was the one that involved storing the product in the fridge and not leaving it at room temperature. I found that both the grapes and the blueberries were my favourites. I did read in one of the recipes that when a hot brine is applied to the fruit, it would result in a more tender product and a cold brine would product a crisper product, although it would take longer for the flavours to develop. I also learned that because the vinegar and spices produce a complex flavour profile, it's important to use vinegars and spices that you enjoy eating. There really is no rule about the recipe to use for pickling. I've learned that you use the flavours you like!
Failures - I loved this entire process, but I must say that I was disappointed in the final outcome of 2 of the pickles - the raspberries and the blackberries. I love the taste of the raspberries, but also the complex flavour profile. They still taste like raspberries, but they are accented with the flavour of balsamic vinegar, cloves and cinnamon. The pink peppercorns and allspice berries didn't really come through. What was most disappointing was the texture of the raspberries. They completely lost their shape and start to fall apart when I spooned them out of the mason jar. The final colour of the raspberries is not very attractive either, as it is now a brownish colour, probably due to the colour of the balsamic vinegar. I'm also thinking that the hot liquid poured over the raspberries plus the addition canning process of boiling the jar + contents for 15 minutes really softened the final product. So while the flavour is good, the final texture and the colour of the product is quite off-putting. As for the blackberries, the shape held up quite nicely throughout the process but I did not enjoy the final flavour. I used a simple recipe that used apple cider vinegar, cloves and lemon peel. I should have known that I wouldn't like these flavours together and sure enough, it didn't produce a final product that taste or smelled sweet enough.
What I Would Do Differently -
1. Don't use the canning process for delicate fruit such as raspberries. If I can, I should expect the final product to be more like a preserve or a jam / jelly. I didn't like that the raspberries came out mushy.
2. Make sure I like the flavour of the pickling liquid. If I don't like the taste of apple cider vinegar, use balsamic or white wine vinegar instead.
3. Be adventurous with spices to create a complex flavour profile. The best pickle berry recipe was the one where several spices were used in the pickling liquid.
4. MAKE MORE PICKLED GRAPES! This one does not require further explanation. I love this recipe so much that my plan is to use this pickling liquid to pickle every fruit possible. I may even consider using smaller mason jars and giving away pickled grapes as Christmas gifts this year...
Sensory Evaluation - I was surprised to find that the pickling process really enhanced the blueberries. I enjoy blueberries tremendously as a fresh fruit and I love them even more as a pickled product. It was interesting to see how pickling the product completely changed the sensory evaluation of the same fruit when comparing the raw product to the pickled product.
Successes - I learned a lot from this process. My favourite pickling process was the one that involved storing the product in the fridge and not leaving it at room temperature. I found that both the grapes and the blueberries were my favourites. I did read in one of the recipes that when a hot brine is applied to the fruit, it would result in a more tender product and a cold brine would product a crisper product, although it would take longer for the flavours to develop. I also learned that because the vinegar and spices produce a complex flavour profile, it's important to use vinegars and spices that you enjoy eating. There really is no rule about the recipe to use for pickling. I've learned that you use the flavours you like!
Failures - I loved this entire process, but I must say that I was disappointed in the final outcome of 2 of the pickles - the raspberries and the blackberries. I love the taste of the raspberries, but also the complex flavour profile. They still taste like raspberries, but they are accented with the flavour of balsamic vinegar, cloves and cinnamon. The pink peppercorns and allspice berries didn't really come through. What was most disappointing was the texture of the raspberries. They completely lost their shape and start to fall apart when I spooned them out of the mason jar. The final colour of the raspberries is not very attractive either, as it is now a brownish colour, probably due to the colour of the balsamic vinegar. I'm also thinking that the hot liquid poured over the raspberries plus the addition canning process of boiling the jar + contents for 15 minutes really softened the final product. So while the flavour is good, the final texture and the colour of the product is quite off-putting. As for the blackberries, the shape held up quite nicely throughout the process but I did not enjoy the final flavour. I used a simple recipe that used apple cider vinegar, cloves and lemon peel. I should have known that I wouldn't like these flavours together and sure enough, it didn't produce a final product that taste or smelled sweet enough.
What I Would Do Differently -
1. Don't use the canning process for delicate fruit such as raspberries. If I can, I should expect the final product to be more like a preserve or a jam / jelly. I didn't like that the raspberries came out mushy.
2. Make sure I like the flavour of the pickling liquid. If I don't like the taste of apple cider vinegar, use balsamic or white wine vinegar instead.
3. Be adventurous with spices to create a complex flavour profile. The best pickle berry recipe was the one where several spices were used in the pickling liquid.
4. MAKE MORE PICKLED GRAPES! This one does not require further explanation. I love this recipe so much that my plan is to use this pickling liquid to pickle every fruit possible. I may even consider using smaller mason jars and giving away pickled grapes as Christmas gifts this year...