"When I was pregnant I ate so much pickles, now I do it just to freak my husband out. •Dill, lemon & grape leaves cukes •garlic, spicy carrots •yellow beans •turmeric & coriander cauliflower pickles"
Pickled Vegetables
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This recipe is good for one kilo of veggies about 2 pounds.
1 cup white vinegar
5 cups water
2.5 tbls of coarse salt
Flavorings such as: garlic, jalapeños, grape leaves, turmeric, coriander seeds, peppercorns, & fresh dill.
Favorite combinations:
1. Cauliflower florets with 1tbls of coriander seeds, a nob of fresh turmeric sliced
2. Spicy carrot sticks with one jalapeño sliced in half & 2 garlic cloves sliced
3. Fresh small cucumbers wrapped in grape leaves, 2 tbls of fresh dill, one lemon sliced, 2 garlic cloves sliced.
4. Fresh yellow or green beans with 2 cloves garlic sliced and 1 tsp of pink peppercorns.
Method:
Dissolve the salt in the water and vinegar no need to boil the mixture. Add your veggies to sterilized glass jars add the preferred flavorings. Adjusting to taste. Cover the veggies with the brine mixture, seal tight and pickles should be ready in a week or so.