Pickling helps preserve food past its normal shelf life while creating a distinct flavor and texture. A recipe for pickled meat uses white vinegar, seeds and various spices to produce a hot and tangy meat product that won't spoil in the time frame of regular meat. Pork is the most popularly pickled meat, but this recipe will work with any meat. Once the meat is pickled, it goes well with beans, rice and other simply flavored foods to add texture and tang.
Things You'll Need
- 2 pounds boneless meat, cubed
- 1 quart white vinegar
- 1/2 cup mustard seed
- 1 tablespoon celery seed
- 2 tablespoons hot sauce (optional)
- 1 bay leaf
- 6 garlic cloves, peeled and cracked
- 1 tablespoon salt
- 12 peppercorns, whole
- Airtight glass container
Cut cooked meat into 2-inch cubes. Store in refrigerator while preparing pickling ingredients.
Combine all ingredients, except the meat, in a saucepan.
Set heat to high and boil ingredients in saucepan for three minutes.
Place in an airtight glass container and cool in the refrigerator.
Add the meat once the mixture is completely clear. Bubbles may appear. Stir the mixture to remove the bubbles. Place container back in refrigerator. Leave in refrigerator for a minimum of three days before using. Use within a year of pickling.
Tips & Warnings
- Pickled foods typically last up to a year or more. If your pickled meat takes on a "puffed" appearance, throw it out, as it might have gone rancid.
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