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Garden Garbage Pickles
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Garden Garbage Pickles

25 minServes 12Nutri-Score C€
from @.cookwithbrooke4 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • mini cucumbers (whole, rinsed)Produce900 g
  • cherry tomatoes (whole, rinsed)Produce150 g
  • onion (small, peeled, quartered)Produce1 piece
  • fresh dill (sprigs)Produce15 g
  • garlic (cloves, peeled and crushed)Produce8 pieces
  • serrano peppers (sliced or pierced)Produce2 pieces
  • mustard seedsSpices10 g
  • black peppercornsSpices8 g
  • red pepper flakesSpices5 g
  • canning salt (to taste)Pantry30 g
  • vinegarPantry360 ml
  • waterBeverages240 ml

per serving

Nutrition

20kcal

Carbs
4 g
Proteins
1 g
Fat
0 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Kitchen scale

step by step

Method

  1. Pack the jar with vegetables

    • Rinse the mini cucumbers and cherry tomatoes.
    • Pack the cucumbers, cherry tomatoes and onion into a large jar.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Taste and enjoy

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