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Pickles
Pickles are the perfect way to use vegetables from your own garden throughout the winter season. Pickles are great as a side dish, in a salad, or just for flavour.
Ingredients
- 2 kg salad cucumber
- 1 kg carrots
- 1 kg onion
- 1 kg peppers
- 500 g cabbage
- Handful of walnuts (or hazelnuts)
- 1 l vinegar
- 11⁄2 l Waters
- 1 Spoons Salts
- 1 Spoons sugar
- 2 Tea Teaspoon mustard seeds
- Handful of peppercorns
- A few cloves of garlic
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Directions
Start by preparing the vegetables. Cut the cucumbers, carrots, onions, peppers and cabbage into smaller pieces - I prefer about a centimetre long. Also cut the nuts and garlic into smaller pieces. In a large bowl, mix all the ingredients together and leave to stand, ideally overnight, to allow all the flavours to combine.
Then prepare the base of the brine. Pour vinegar, water, salt, sugar, mustard seeds, peppercorns and bay leaves into a large pot. Bring the infusion to the boil and simmer for about ten minutes.
Place our vegetable mixture into jars that have been thoroughly washed and dried beforehand. We make sure that the vegetables are evenly distributed throughout and that there are no empty spaces in the jars. Add the chopped nuts and garlic to the jars.
Pour the hot brine into the jars with the vegetables and close well. Turn the jars upside down and leave for about 15 minutes. Then turn the jars back over and let them cool and marinate. It's a good idea to store them in a dark, cool place and let them marinate for at least 2 weeks before opening them.
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IwaPickles
Pickles are the perfect way to use vegetables from your own garden throughout the winter season. Pickles are great as a side dish, in a salad, or just for flavour.
Start by preparing the vegetables. Cut the cucumbers, carrots, onions, peppers and cabbage into smaller pieces - I prefer about a centimetre long. Also cut the nuts and garlic into smaller pieces. In a large bowl, mix all the ingredients together and leave to stand, ideally overnight, to allow all the flavours to combine.
Then prepare the base of the brine. Pour vinegar, water, salt, sugar, mustard seeds, peppercorns and bay leaves into a large pot. Bring the infusion to the boil and simmer for about ten minutes.
Place our vegetable mixture into jars that have been thoroughly washed and dried beforehand. We make sure that the vegetables are evenly distributed throughout and that there are no empty spaces in the jars. Add the chopped nuts and garlic to the jars.
Pour the hot brine into the jars with the vegetables and close well. Turn the jars upside down and leave for about 15 minutes. Then turn the jars back over and let them cool and marinate. It's a good idea to store them in a dark, cool place and let them marinate for at least 2 weeks before opening them.
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