Hvidløg Dill Pickles
Disse nemme at lave pickles fra Bruce og Eric Brombergs “Blue Ribbon Cookbook” er lækre som topping til deres grillet svinekødsmad eller en simpel snack til enhver tid på dagen.
Kilde: Martha Stewart Show, maj 2011
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Kørselsvejledning
Cooks Notes
Pickles vil holde i op til 1 uge.
Raymond
27.04.2023 @ 02:43
These easy-to-make pickles from Bruce and Eric Brombergs “Blue Ribbon Cookbook” are delicious as a topping for their grilled pork or a simple snack at any time of day. Source: Martha Stewart Show, May 2011. Makes about 18 pickles. Ingredients: Ice cubes, 2 pounds Kirby cucumbers, scrubbed, 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. Directions: 1. Fill a large bowl with ice and add cucumbers. Chill for at least 30 minutes or up to overnight, in the refrigerator. 2. Fill a medium non-reactive pot with 4 cups of water. Add vinegar and salt; boil over medium-high heat. Boil, stirring occasionally, until salt is dissolved, 3 to 5 minutes. Remove from heat and let mixture cool to room temperature. 3. Drain 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 more water if necessary. Cover bowl tightly with plastic wrap and let sit at room temperature for 3 to 4 days before using. Transfer to refrigerator; pickles will keep for up to 1 week. Cooks Notes: Pickles will keep for up to 1 week.
Comment: Disse pickles lyder virkelig lækre og nemme at lave! Jeg vil helt sikkert prøve opskriften og bruge dem som topping til min grillet svinekødsmad. Tak for opskriften!