pickles.
Ingredients:
1lb of desired vegetable. (onion, beets, carrot, beans, cabbage, etc.)
spices, (black peppercorn, garlic, dill, coriander seed, mustard seed, dried chillies, fennel seed, juniper berries, allspice, mustard seed, etc.)
1 cup (250g) filtered water.
1 cup (250g) white distilled vinegar.
2 tsp (10g) kosher salt.
1/4 cup sugar.
Equipment:
Yield:
Execution:
pickling solution, spices.
If using any dry spice or seed, toast them in a dry pan until aromatic before using. Use the spices listed above according to their aroma's strength.
2. vegetable cuts, and pickling solution.
Cut your vegetables to the desired size and shape and place them into a heat-proof glass container.
Add the water, vinegar, sugar and salt to a small saucepan and bring to a boil, cut the heat and add your spices
Pour your pickling solution over the vegetables and let them cool to room temperature.
If your vegetables float and rise above the liquid, place a paper towel against the vegetables to keep them submerged.
Once room temperature, add any fresh herbs or garlic, cover with a lid, and store in the fridge for 2-3 weeks.