Summer eggplant, cabbage, fill the jar with winter. Actually, technically it’s a pickle to create a seasonal job. But every autumn ritual among the leaves yellow before winter…you’ll be in a pickle if a consummate scene
We are a talented nation about pickles. Ready pickles, centuries-old pickle, new pickle, they are made in house! All of them delicious. We’re not going to teach the Masters, but this beginners a couple of tips to come from us. Almost all pickles can be made with raw ingredients. For this reason, in logic there is a season. Summer like winter you can prepare with apples with cherries. None of them are white cabbage, peppers and cucumbers can’t compare with, but believe me, delicious pickles that you can get unusual ingredients. The raw materials important to find and decide to use lemon or vinegar! In fact, the lemon juice made with these short, vinegar ones last a long time. Because vinegar, citric acid according to the material for a longer time keeps. I’ve made a pickle a month or two after I consume it came to consistency, I use both mixed in. I love the taste of vinegar and lemon juice together.
If you are going to use for pickles pickles made with almost any material… immature. Yesil example kelek so raw melon or plum, almond, almond, okra, tomatoes, garlic, peppers, eggplant, yellow Cherries, cauliflower, rock fireplace, carrots, green beans, capers. My favorite raw tomato Yesil Yesil and erik. The season is already over but the warmth of the sun these days denying Yesil plum branch kizarama from the last remaining tomatoes before the end of I can get.
We have to be patient
Pickling the ingredients you’ve bought, now what? I prefer small jars. Start by listing out the ingredients in pickling jars washed clean and airtight. On the other side a liter of clean water according to your taste (50 to 80 grams) of salt. Because it will be at a rate of pickle of Salt be generous, but not too much. Set this juice aside. Garlic or coriander seeds in a jar (for giving a special flavour to the material) dry chickpeas (to accelerate fermentation), without closing the lid parsley (the calm of effervesce with acid to the jar lid does not force you to) add. A ratio of 4/1 jar then the vinegar, add the lemon juice to fifty percent of it, and add salt water until it is full. In three days you should add water if the water is missing. Turn it inside out the jars once a day in a week. Cover open you make the pickles stand in a cool place for a month, a month later, the pickles will be ready. Enjoy!
You can do daily
Cabbage, garlic, onion, beetroot pickle with materials such as a daily you can make. This boil the ingredients for them all over salt, lemon juice and vinegar and stir well. After waiting you can enjoy them in the refrigerator for at least four hours.
Add the tomato sauce have you tried?
Tomatoes acidic material. For this reason, it can be used as Pickle Juice. Now I’m not sure you could find field tomatoes. The mixture of a falling weight, wash, add vinegar inside a cup of tea and stir. Fill the jar with pickled hot peppers, add tomato puree. Water reduces, add.
Don’t eat kufleneni
Dec well as from the top to the bottom of the jar.
– Doesn’t see the light of the sun in that place for at least three weeks should be kept.
– Caps must be clean.
– The blight on pickles have been cleaned with air or the jar lid full and, therefore, the bacteria reproduce and corrupted, you do not eat.
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