It's fermentation time! I have a long history with pickles... they are amazing with "ossenworst" (ground beef sausage), on a burger or as a condiment for cheese. You name it. In the Netherlands we are the most familiar with dill pickles often pickled in a vinegar-salt-sugar mixture with some dill, this makes the pickle sweet-sour. But there is a whole pickle-world waiting to be discovered. You can pickle pickles with basically any herb, making it fitting for any cuisine you'd like. Garlic-dill pickles are a staple in Jewish cuisine. But as said, pickles are a canvas for many herbs; chili, mustard seeds, juniper, onion... Ingredients:
10 mini cucumbers 1 clove of garlic 5 twigs of dill Water-salt mixture (17 grams of salt in 250 ml) Vinegar 12 ml per 250 ml of water-salt mixture 1 grape leaf (if available!) Unusual tools: Pickle jars (glass jars, vegetable net and a lid with a water lock) If you don't have a pickle jar (duh), you can use a sterilised perserving jar. To prevent bacteria from getting inside the jar cover the rind of the jar and the inside of the lid with vinegar before closing. Extra information: The pickles need to be prepared at least 3 days before serving. Instructions: Sanitise the pickle jars by cleaning them with boiling hot water. Prepare the water-salt mixture and the vinegar. Wash the pickles, grape leaf and the dill, peel the garlic and put them in the jar. Put the water-salt mixture in first, measure how much you have used and determine how much vinegar you need. All the contents should be under water. Place the vegetable net and close the lid. You can enjoy these pickles after 3-4 days till after two weeks. The longer the process the more intense the flavour, it can become quite garlic-y. Don’t worry if your garlic turns blue greenish, this is a natural fermentation process. You can still eat the garlic! If you need the process to speed up - you can poke the pickles with a fork. The downside of doing this is that the pickle can lose its crunch (and that is the good part innit?).
0 Comments
Leave a Reply. |
AuthorThis is the realm of ChefdaLuz. Find your way through my food fantasies via the categories below. From classics to new takes - you'll find it all! Picture perfectI'm very curious to see how my recipes turn out when made by you... Show me your creations via the gram!
Categories
All
Archives |