Encurtidos

Abstract

This thesis was conducted in order to rescue a culinary and artisan process of the city of Cuenca, known as "pickle" this process is very important because it allows us to extend the shelf life of food, mainly of vegetables, without these are affected in their organoleptic properties.

I have made several recipes typical cuencanos pickles, which allowed me to see that their preparation is simple, made of white vinegar, lemon juice, salt, sugar and water, saline acid where vegetables and most common vegetables in the local media are submerged, and also it allowed me to have an estimate of the cost of production.

The products used for making pickles own the carnivals are readily available since they generally agree with harvest periods which means abundance of certain products in the region. Craftsmanship I've done in this culinary process has allowed me to know the identity of our culture, it disappears and is replaced by similar but industrialized elaborations.