The best salt to use is a coarse sea salt, as this gives the best flavour. Malt, wine, cider, or spirit vinegars may be used. The spices inhance the flavour and also act as preservatives. Bring this mixture to a boil and steep for 3 days. The vinegar is then strained and used either cold fpr vegetables that should remain crisp, or hot for fruit that should be a little softer.
Mixed pickles mat combine any number of vegetables or fruit, but some are are pickled on their own.
Pickled may also descibe pork or beef that has been preserved by steeping in brine to which saltpetre has been added and then boiled. Chutney , Relish , Dill , Peaches , Gherkins . Herring , Onions , Zucchini , Cauliflower , Tomatoes . As the hors d'oeuvre is, by definition, additional to the menu, it should be light and delicate, stimulating the appetite for the heavier dishes to follow. Some restaurants have an hors d'oeuvre trolley from which each diner chooses his or her own assortments.