Pickled Foods

pickled food

Pickled Foods

  • Made In Cyprus, Europe
  • Small & Large Orders Welcomed
  • Door To Door Delivery Worldwide
  • Fast & Friendly Customer Support

Pickling began as a way of preventing food from spoiling so that it could be eaten long after it was prepared. In northern Europe, where winters could be severe, vegetables and fruits were pickled and meat and fish were salted so that there was still something to eat in those desperate winter months when nothing was growing and, even if it had been, it was probably too covered in snow to be found and picked.

None of that applied in Cyprus, of course, but as an island we have always been sea-farers and food had to be preserved so that sailors could avoid starvation on long voyages.

Well, now we have refrigeration – so there’s no longer any reason to pickle things. Right? Wrong! Pickling may have started as a way of preserving things for later consumption, but it brings with it an array of taste sensations that it’s easy to become attached to and that you can’t get any other way.

If you want to be technical about it, pickling is what happens when you put something in a liquid that’s sufficiently acidic to get the pH down to or below 4.6. Vinegar is usual, but pickling isn’t restricted to vinegar the very name “pickle” comes from an old Dutch word, “pekel,” which means brine, and salty water is often used. In fact, if there’s enough moisture in whatever is being preserved, salt alone will do the job by mixing with the moisture it draws out of the meat, fish or whatever to form its own brine.

What the brine or vinegar does is to kill off the harmful bacteria; some bacteria are left, but they’re good bacteria, of a kind that keeps the food in the healthy state you need it to be in. Okay, that’s the healthy bit; the taste comes from what you add, and all sorts of flavourings are used to produce a huge variety of flavours. Ideally, you want at least some of those herbs that kill microbes: mustard seed, cinnamon, garlic.

Cypriot food has a lot in common with Greek food, and in Greece the vegetables most commonly turned into pickles (τουρσί) are carrots, celery, aubergine (which may or may not be stuffed with diced carrots), cauliflower, and peppers. Of course, there are also olives, which are always pickled because a freshly picked raw olive is inedible but we’ve ignored olives here because (a) they’re ubiquitous and (b) they’re a fruit and not a vegetable.

If you serve meze in the Cypriot fashion, you’ll want to include moungra (pickled cauliflower), kappari pickles (capers), and pickled quail eggs. Bon appetit!

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968