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Gastronomy: The pickles and their sour taste

Pepinillos En ConservaFresh or canned pickles have been considered a gourmet delicacy from Egyptian time.

Ingredient of sauces, a popular tapa, companion charcuterie dishes and even a common craving among pregnant women. Gherkins are, in fact, cucumbers, according to the recipe or style of preparation, are harvested at different times. The oldest is in the form of brining, where macerated in a solution of water, vinegar and sea salt.

Being a fruit soft texture, it can be combined with various herbs such as bay leaves, dill or Romero, hot spices such as ginger or pimientas- and a touch of sugar, one of the gastronomic "secrets" that give you its bittersweet flavor.

Gherkins, once ready, is usually served with meat dishes, whether cold cuts, stews. are also inevitable if sausages or hamburgers are cooked grilled or to give an extra touch to sandwiches. Along with a salad of white cabbage, they will balance the flavor of the food.

Another way to integrate them to the table is as an appetizer. In a nice wooden tray or acrylic, placed several bowls and fill them with pickles (if not small, is better than the cuts), olives, mushrooms, roasted vegetables and some spreadable cream. Do not forget the slices of bread, cassava bread or biscuits to taste.

Fun facts:

In Germany, the sweet and sour gherkins or Gurkentopf are one of the favorites. Usually they are eaten with mustard, toast or alone, in portions served directly from the jars.

Source: EN

 

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