Saturday, December 8, 2012
IS PICKLING AN ARTFORM?
Hm, what do you think?
200cc water, 100cc vinegar (apple vinegar is good),
1 teaspoon salt, 2 teaspoons sugar. Unheated. Prepare this mixture as often as needed to fill your jar. I blanched the cauliflower and the red pepper for two minutes (cool it down in cold water, so it does not continue to "cook"). Peel the cucumber or don't peel. I added garlic cloves and some onion pieces. I did not have dill at home, otherwise I would have put in a sprig or two. Sometimes I add pieces of carrots (blanched). Peppers in all colors are most beautiful in the jar. Ready to eat after three days. These pickles are mild and delicious. So easy and quick to prepare! Fun to use all those colors! :-)
If I prepare a jar full of those delicacies for my son-in-law I will use lemon juice instead of vinegar, my son too prefers it that way. My new daughter-in-law and I - we LOVE vinegar! :-) My husband will enjoy both kinds! My daughter uses a recipe for an Asian kind, with soy! I will share it some other time. It is very tasty too!
Filling little jars will make a lovely gift - ein Mitbringsel!