4 cups white wine vinegar
2 cups water
½ cup sugar
6 tbsp salt
1-3 tsp each: mustard seed, red chili
flakes, coriander seed, green pepper corns, cracked (dried) ginger
2-4 bay leaves crumbled
Other seedy spices as desired (cumin,
fennel, dill, etc).
Instructions:
Prepare vegetables by washing and slicing them. Put them in
a stoneware or ceramic container big enough to allow pickling liquid to cover
them completely.
Heat water and dissolve sugar and salt, add vinegar and
spices. Let mixture boil for 3 – 5 minutes, turn heat off.
Pour hot mixture over vegetables, cover with stone or plate
to push vegetables under liquid and let stand until they cool to room
temperature. Place in refrigerator, wait a few days and enjoy!
Source: Shareholder Heidi
Barr’s Brother Tim!
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