Guarnición
Garden Garbage Pickles
25 minPara 12Nutri-Score C€
C
25 min
25 minGarden Garbage Pickles
receta de
Brooke Brown
@.cookwithbrooke
3 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
mini cucumbers (whole, rinsed)Frutas y verduras900 g- cherry tomatoes (whole, rinsed)Frutas y verduras150 g
onion (small, peeled, quartered)Frutas y verduras1 pieza- fresh dill (sprigs)Frutas y verduras15 g
garlic (cloves, peeled and crushed)Frutas y verduras8 piezas- serrano peppers (sliced or pierced)Frutas y verduras2 piezas
mustard seedsEspecias10 g- black peppercornsEspecias8 g
- red pepper flakesEspecias5 g
canning salt (to taste)Despensa30 g- vinegarDespensa360 ml
waterBebidas240 ml
por ración
Nutrición
20kcal
- Carbohidratos
- 4 g
- Proteínas
- 1 g
- Grasas
- 0 g
lo que usará
Utensilios
Bol
Báscula de cocina
paso a paso
Preparación
- Paso 1
Pack the jar with vegetables
- Rinse the mini cucumbers and cherry tomatoes.
- Pack the cucumbers, cherry tomatoes and onion into a large jar.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 6
Taste and enjoy
- Check the pickles after a few days; they are even better after several days.
- Serve straight from the jar.
las más cocinadas primero