Копчетата за копър на Татяна
Тази вкусна рецепта за кисели краставички е предоставена от Татяна Сорокко.
Източник: шоуто на Марта Стюарт, октомврийското есен 2008
добив
Тази вкусна рецепта за кисели краставички е предоставена от Татяна Сорокко.
Източник: шоуто на Марта Стюарт, октомврийското есен 2008
добив
Julius
27.04.2023 @ 01:57
This delicious recipe for pickled cucumbers is provided by Tatiana Sorokko. Source: Martha Stewart Show, October 2008. Make one jar of pickles with 64 grams yield. Ingredients: 3 cloves garlic, halved, 4 almonds, 1/2 bay leaf, 1 thin slice red jalapeno chile, seeded, 3 fresh dill flowers or 3 sprigs fresh dill, Kirby cucumbers (just long enough to fit in the jar), preferably organic, washed and dried, 1 tablespoon sugar, 2 1/4 tablespoons Russian gray salt, 1 tablespoon white vinegar. Instructions: 1. Place 1 clean 64-ounce jar right side up on a rack in a boiling-water canner. Fill the canner and jar with hot water, about 1 inch above the top of the jar. Boil the jar at high temperature for 10 minutes. Remove and drain the hot sterilized jar. Place the jar on a wire rack set on a baking sheet. 2. Fill another large pot with water and bring to a boil over high heat. Reduce to room temperature and add a clean lid. Rinse the lid for 10 minutes; do not boil as this may cause problems when sealing the jar. Remove the lid and set aside. 3. Place 2 cloves of garlic in sterilized jars, along with bay leaves, jalapeno slices, 2 sprigs of flowering dill, and enough cucumbers to fit in the jar. Bring 8 cups of water to a boil in a large pot over high heat. Add enough boiling water to the jar to fill it to the very top of the jar (you may not need to use all the water); let stand for 10 minutes. Drain the water from the jar. 4. In a large saucepan, combine 6 cups of water, sugar, and salt. Pour over high heat. Add the remaining garlic caramel, the remaining flowering dill stalk, and vinegar. Remove from heat and pour into the jar until it is filled to the very top of the jar (you may not need to use all the liquid). Tightly screw on the lid; turn the jar upside down, making sure it does not leak, and cover with a cloth. Let stand overnight to cool. 5. Transfer the pickled cucumbers to the refrigerator until ready to use, up to