Beilage
Garden Garbage Pickles
25 Min.Für 12Nutri-Score C€
C
25 Min.
25 Min.Garden Garbage Pickles
was Sie brauchen
Zutaten
mini cucumbers (whole, rinsed)Obst & Gemüse900 g- cherry tomatoes (whole, rinsed)Obst & Gemüse150 g
onion (small, peeled, quartered)Obst & Gemüse1 Stück- fresh dill (sprigs)Obst & Gemüse15 g
garlic (cloves, peeled and crushed)Obst & Gemüse8 Stücke- serrano peppers (sliced or pierced)Obst & Gemüse2 Stücke
mustard seedsGewürze10 g- black peppercornsGewürze8 g
- red pepper flakesGewürze5 g
canning salt (to taste)Vorräte30 g- vinegarVorräte360 ml
waterGetränke240 ml
pro Portion
Nährwerte
20kcal
- Kohlenhydrate
- 4 g
- Eiweiß
- 1 g
- Fett
- 0 g
was Sie verwenden
Utensilien
Rührschüssel
Küchenwaage
Schritt für Schritt
Zubereitung
- Schritt 1
Pack the jar with vegetables
- Rinse the mini cucumbers and cherry tomatoes.
- Pack the cucumbers, cherry tomatoes and onion into a large jar.
- Schritt 2
Add the aromatics and spices
- Add plenty of garlic, fresh dill, mustard seeds, black peppercorns and red pepper flakes.
- Tuck in the serrano peppers, sliced or simply pierced.
- Schritt 3
Mix the brine
- Stir together the vinegar and water, roughly 60% vinegar to 40% water.
- Add the canning salt generously and stir until it dissolves.
- Schritt 4
Pour the brine over
- Pour the brine over the vegetables until everything is fully covered.
- Top up with a little more vinegar and salt if needed.
- Schritt 5
Seal and refrigerate
- Seal the jar and place it in the refrigerator.
- Leave the pickles to cure, then taste the brine and adjust the salt if needed.
- Schritt 6
Taste and enjoy
- Check the pickles after a few days; they are even better after several days.
- Serve straight from the jar.
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