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Garden Garbage Pickles
Dodatek

Garden Garbage Pickles

25 minPorcje: 12Nutri-Score C€
od @.cookwithbrooke4 importyugotowano 0 razy
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Składniki

12 osób
  • mini cucumbers (whole, rinsed)Warzywa i owoce900 g
  • cherry tomatoes (whole, rinsed)Warzywa i owoce150 g
  • onion (small, peeled, quartered)Warzywa i owoce1 kawałek
  • fresh dill (sprigs)Warzywa i owoce15 g
  • garlic (cloves, peeled and crushed)Warzywa i owoce8 kawałki
  • serrano peppers (sliced or pierced)Warzywa i owoce2 kawałki
  • mustard seedsPrzyprawy10 g
  • black peppercornsPrzyprawy8 g
  • red pepper flakesPrzyprawy5 g
  • canning salt (to taste)Spiżarnia30 g
  • vinegarSpiżarnia360 ml
  • waterNapoje240 ml

na porcję

Wartości odżywcze

20kcal

Węglowodany
4 g
Białko
1 g
Tłuszcz
0 g
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Przybory

  • Miska
  • Waga kuchenna

krok po kroku

Przygotowanie

  1. Pack the jar with vegetables

    • Rinse the mini cucumbers and cherry tomatoes.
    • Pack the cucumbers, cherry tomatoes and onion into a large jar.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5

  6. Taste and enjoy

    • Check the pickles after a few days; they are even better after several days.
    • Serve straight from the jar.
    Krok 6
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