Accompagnement
Garden Garbage Pickles
25 minPour 12Nutri-Score C€
C
25 min
25 minGarden Garbage Pickles
recette de
Brooke Brown
@.cookwithbrooke
3 recettes
4 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
mini cucumbers (whole, rinsed)Fruits et légumes900 g- cherry tomatoes (whole, rinsed)Fruits et légumes150 g
onion (small, peeled, quartered)Fruits et légumes1 morceau- fresh dill (sprigs)Fruits et légumes15 g
garlic (cloves, peeled and crushed)Fruits et légumes8 morceaux- serrano peppers (sliced or pierced)Fruits et légumes2 morceaux
mustard seedsÉpices10 g- black peppercornsÉpices8 g
- red pepper flakesÉpices5 g
canning salt (to taste)Épicerie30 g- vinegarÉpicerie360 ml
waterBoissons240 ml
par portion
Nutrition
20kcal
- Glucides
- 4 g
- Protéines
- 1 g
- Lipides
- 0 g
ce que vous utiliserez
Ustensiles
Saladier
Balance de cuisine
pas à pas
Préparation
- Étape 1
Pack the jar with vegetables
- Rinse the mini cucumbers and cherry tomatoes.
- Pack the cucumbers, cherry tomatoes and onion into a large jar.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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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