Valkosipuli Tilliä suolakurkkua
Nämä helppohoitoiset suolakurkku Bruce ja Eric Brombergin “Blue Ribbon Cookbook” ovat maukkaita kastikkeena grillattua porsaan sandwichia tai yksinkertaista välipalaa milloin tahansa päiväksi.
Lähde: Martha Stewart Show, toukokuu 2011
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Sean
27.04.2023 @ 03:13
These easy-to-make pickles from Bruce and Eric Brombergs “Blue Ribbon Cookbook” are delicious as a topping for grilled pork sandwiches or as a simple snack anytime of day. Source: Martha Stewart Show, May 2011. Makes about 18 pickles. Ingredients: 2 pounds Kirby cucumbers, cleaned; 2 tablespoons white vinegar; 1/4 cup coarse salt; 2 tablespoons sliced garlic; 2 tablespoons chopped fresh dill; 1 tablespoon brown or yellow mustard seeds; 1 dried bay leaf. Instructions: 1. Fill a large bowl with ice and add the cucumbers. Let cool for at least 30 minutes or overnight in the refrigerator. 2. Fill a medium, non-reactive pot with 4 cups of water. Add vinegar and salt; bring to a boil over medium heat. Stir occasionally until salt dissolves, 3-5 minutes. Remove from heat and let mixture cool to room temperature. 3. Pull cucumbers and place in a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour water mixture over cucumbers and place a plate or other heavy object over cucumbers to weigh them down. Cucumbers should be completely submerged; add water if necessary. Cover bowl tightly with plastic wrap and let sit at room temperature for 3-4 days before using. Store pickles in the refrigerator for up to 1 week. Cooking notes: Pickles can be stored for up to 1 week.