Pickle is, ultimately, a vegetable salad in brine originating from Honduras and several Central American countries. Think of it as a spicy, crunchy sauerkraut.
The traditional technique
Its origin dates back to the European technique of preserving vegetables in vinegar and salt, and over time, indigenous peoples adapted the recipe with native ingredients, adding oregano as the star of this tasty and beautiful dish.
A key flavoring agent in pickle that makes it unique is oregano. Therefore, it can be said that regardless of the vegetable, all pickles contain oregano to give it its traditional flavor.
It is a great way to preserve summer products, as it is a condiment that will last for months.
You will find many variations of pickle. Some are spicy and use more crushed red pepper or hot chiles.
Some variations
When larger pieces of vegetables are used, like carrots, cauliflower, and/or beets, each vegetable is prepared by blanching (slightly boiling) until crispy and tender before placing it in the jar with the vinegar brine.
Pickle is a condiment with many uses. It is more commonly served with pupusas, stuffed masa cakes. But you can also use it as a topping for tacos, burgers, even soups or sandwiches.
Think of any place where you might find coleslaw, and there you could use pickle. Its acidity and crunch make it the perfect complement to a richer meal.
