Here’s how it works: Acetic acid lowers the pH value of food and inhibits the growth of microorganisms. Inlaid food stays cool and dark for a few months.
The undisputed number one pickle classics are sour pickles. Also, even if our supermarket shelves do not have a large selection of pickles, virtually any vegetable can be stored by adding vinegar. Try it for the next raclette evening with pickled onions or beans. Since vinegar strongly influences the taste of food, pickled foods remain a matter of taste and you should probably not start your first attempts with creative combinations.
How it works: Because no oxygen gets into the food, the growth of microorganisms is inhibited and the shelf life can be extended by months.
Vegetables pickled in oil not only have a much longer shelf life, they also develop a very special aroma over time. In addition to dried tomatoes and antipasti, especially olives, aubergines, artichokes, garlic in oil (remember to cook beforehand, otherwise poisonous bacteria can form when you pick them in! How about a little tapas evening to escape the dreary winter weather at least in terms of food ?