Vinegar-Pickled Vegetables

The roundish flower head, the curd, of the cauliflower plant (Brasska oleracea var. botrytis) is the edible portion of this vegetable. It can be eaten raw in salads or as a pickled condiment in vinegar. More often it is boiled and eaten with the main meal or is converted into sauces and soups. Over 80 volatile compounds have been identified in raw and cooked cauliflower. Among the compounds potentially active in cooked cauliflower, certain sulfides such as methanethiol, dimethyl sulfide and dimethyl trisulflde have often been incriminated in objectionable sulfurous aromas and overcooked off-flavours [169, 177, 178, 181-183]. Additional aldehydes have been found to be the most abundant cauliflower volatiles, with nonanal as a major component [175,177]. A recent study showed that volatiles such as 2-propenyl isothiocyanate, dimethyl trisulflde, di-... 

Any preservatives in our food, whether natural or synthetic, do two things they delay spoilage, and they preserve the original quality as much as possible. Sugar is used for jams and jellies, vinegar for pickling meats and vegetables. Salt is the oldest preservative and is used in a variety of ways, while alcohol turns fruit juices into wine and other spirits. 

The term "food additives" can make people nervous, because it seems to indicate that our food contains artificial, perhaps dangerous ingredients. The reality is that food additives have been used for centuries. For instance, people in olden times used salt as an additive to preserve meat and fish. They added herbs and spices to improve the flavor of some foods, fruit was preserved using sugar, and vegetables were pickled in vinegar so they could be eaten safely all year long. 

Carrot pickles are prepared by soaking the briefly steamed and deskinned vegetables in a mixture of vinegar, water, sugar, and seasonings. 

Raw cucumbers or pickles may be diced or sliced and added to relish trays, salads, and sandwiches. It is noteworthy that the slightly bitter flavor of the raw vegetable is improved by dressing with acid-flavored items such as lemon juice, mayonnaise, sour cream, vinegar, and yogurt whereas pickles are acid-flavored to begin with, and have no need for such dressing. 

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