They are popular throughout the year, although it seems that at the end of summer they reappear in kitchens throughout Spain. We are talking about marinades, that cooking and conservation technique that is also a typical dish of our more traditional gastronomyperfected with family recipes throughout generations, and elevated to the category of exquisite luxury in the best restaurants.
Either with the classic pickled chicken or with a summer essential, the delicious pickled tuna taking advantage of its season, this preparation is perfect for fix lunches and dinners, including appetizers and snacks. We also love the more hunting and field versions, such as the cheap pickled rabbit or, returning to poultry, the delicious pickled partridge or quail, which are so good in salads.
One has to pickle more at home to surrender to this lifelong elaboration that allows us to enjoy healthy ingredients and everyday and seasonal products, with a flavor and texture very different from other more typical techniques such as roasting, grilling or frying. They are also super easy to prepare, as they only require a little time, depending on the ingredient, and adjust the aromatics to taste.
They also have the advantage that, as was done in the past, they lengthen the conservation of food, so it is worth making a large quantity and taking advantage of it to blunt -always safely- or simply have reserves in the fridge for several days. They will gain in flavor and we can vary the way they are served, both hot and cold.
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In DAP | how to pickle
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