A new and refreshing way to make pickles.
The Hebrew version follows.
Ingredients:
For a 1.5 L glass jar.
6 peeled garlic cloves ( cut in halves)
25 gr fresh Dill branches
500gr dwarf cucumbers (9-10cm)
1 teaspoon of mocheros
10 gr fresh coriander
2 gr dill seeds
25 gr whole green grapes
6 English pepper grains
1 Bay leave
1 branch tarragon
1 branch thyme
6 dried whole hummus grains
250ML Apple vinegar
750 ML Water with 63gr Himalaya salt ( concentration *56 gr/L, ( for salt lovers *84gr/L )
Process:
Mix filtered cold water and salt ( for 1 liter dissolve 84gr pure salt. For 750ML 63gr salt)
At jar floor put the ,dill branch.
Add the cucumbers tightly packed. ( in Horizontal formation )
Add on first floor the tarragon branch, bay leave, 3 garlic cloves.
Add Dill seeds, Black pepper and more dill and coriander leaves.
Add a layer of cucumbers
Add 5 dry hummus grains and 3 garlic cloves.
Keep adding all the greens and grape left.
Add the Mocheros.
Add the liquids, leave one finger from the jar opening, then fill the gap from the opening with olive oil to protect from the air. Close the jar tightly. ( avoid leaks )
Place the jar in dry place at a room temperature one full day, and then pass it to the fridge for 7 more days. Make it on Friday and enjoy it next Saturday.
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